Lemon Blueberry Crunch Muffins

Ingredients for the Muffins

• 2 cups Cake Flour (if you don't have cake flour you can use regular flour. 1 cup reg. flour minus 2 Tbsp. equals 1 cup cake flour)
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 whole Lemon, Zested
• 3/4 cups Milk
• 1 Tbsp Lemon Juice
• 1/3 cups Oil
• 3/4 cups Sugar
• 1 whole Egg
• 1 tsp Vanilla Extract
• 2 cups Blueberries (I like a lot of blueberries but this was a few too many for me 1 1/2 c is plenty)

Ingredients for the Topping

• 1/2 cups Melted Butter
• 1/2 cups Lemon Juice
• 1/2 cups Sugar

 - Preheat oven to 375 degrees and prepare muffin tin

 - Sift together the flour, baking soda, salt and lemon zest and set aside

 - In a separate bowl, mix together the milk and 1 Tbsp lemon juice; set aside

 - In one more bowl, whisk together the oil, sugar, egg and vanilla. Add the milk/lemon mixture and the add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring. 

 - Divide batter between the 12 muffin cups and bake for 18-20 mins. Remove to cool on a wire rack

 - While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks. 

*Do not put these in an airtight container. The topping will become soft and mushy instead of crunchy.