Lemon Crunch Blueberry Muffins

photo courtesy of gimme some oven because I forgot to take a
 photo of my batch...these look prettier anyway

A longtime favorite My mom used to make these all the time when I was growing up and they remind me of weekend mornings lingering over breakfast with mom. I'm copying her recipe below, but I made some substitutions (which didn't quite work out). Next time I'll try this version to see if it's any better. I used 2 cups pastry flour, omitted the wheat germ (didn't have any on hand) and used 1/4 cup of coconut oil but the muffins were dense and overcooked (the latter mistake could actually be blamed on the pan I used because I never have luck cooking things properly in that pan).

1/3 cup wheat germ 
1/3 cup sugar 
3 tsp. baking powder 
1/2 tsp salt 
1 cup milk 
1/4 cup canola oil 
1 egg 
1 cup fresh or frozen blueberries 
2 tsp lemon zest 
Combine wet ingredients and beat well. 
Add dry ingredients to wet ingredients; stir to moisten 
Fold in blueberries. 
Fill muffin cups (paper-lined or greased) 2/3 full 
Combine the sugar and zest; sprinkle on top of each muffin

1 3/4 cups flour 
2 tbsp sugar 

Combine dry ingredients. Stir to blend. 

Bake at 425 for 20 minutes