Whole Wheat Lemon-Blueberry Muffins with Brown Sugar Crumble

Recipe: Whole Wheat Lemon-Blueberry Muffins with Brown Sugar Crumble
1 1/2 cups whole-wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
zest of 1 lemon
2/3 cup milk
1 cup fresh blueberries

Crumble Ingredients:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed, room temperature
1 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and  milk. Pour this into the flour mixture. Add lemon zest then gently, fold in blueberries. Fill muffin cups 1/2 way up, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 teaspoons cinnamon. Mix with fork(or fingers), and sprinkle evenly over muffins before baking.

Bake for 12 to 18 minutes in the preheated oven, or until a toothpick comes out clean.