Blueberry Lemon Crumb Muffins

For the muffins:
Preheat oven to 375ºF.

In a 1/2 cup measuring cup, squeeze lemon juice into cup (without seeds). Add milk and set aside.

In a large bowl, mix together flours, baking powder, and salt. Make a well in in the center of the bowl by pushing the dry ingredients to the side. In the well, add oil, egg, sugar, milk mixture, yogurt, lemon zest, and vanilla extract. Mix together. Once combined, mix all ingredients in bowl together. Fold in blueberries.

Pour muffins into liners or greased muffin pan. Put 2 tablespoons crumb mixture on top of each muffin. Bake for 20 minutes or until a toothpick inserted comes out clean.

For the crumb topping:
In a small bowl, mix together sugar, flour, oatmeal and salt. Add cubed butter and cut in using two forks (or hands are great, too). Mixture should begin to look crumbly.