Preheat the oven to 375ºF. Prepare muffin tin. I cut small sheets of parchment paper to line each cup.
First, combine flour, sugar, baking powder, and salt into a large bowl.
Then, measure 1/3 cup of coconut oil (melted) in a measuring cup. Add one egg to the cup, then top the measuring cup with whole milk until the liquid reaches the one-cup mark. Now, add the vanilla extract.
Next, combine the dry ingredients and the wet ingredients. Fold the blueberries into the mixture.
Now, spoon the batter into the muffin cups, filling each cup about three-fourths full.
Then, mix together the crumb topping by combing sugar, flour, cold butter, cinnamon, and lemon zest. I use a fork to mix the topping. Sprinkle the topping on each muffin.
Bake the muffins for 15-18 minutes if baking regular-sized muffins. If baking jumbo muffins, bake for 20-30 minutes. Baking times may vary based on the oven. Use the toothpick method to check the muffins. If you insert a toothpick into the center of a muffin and it comes out clean, the muffins are done. If the batter is on the toothpick, return to the oven and bake for another 5 minutes. Allow the muffins to cool in the pan for about 5 minutes then safely transfer them to a cooling rack.
Serve warm. Top with melted butter or honey if desired. ENJOY!
