Blueberry Muffin

We've tried a lot of blueberry muffin recipes and I think this one wins. Don't make the same mistake I did, you make either the sugar topping or streusel topping, not both. We used the streusel topping and it did not disappoint!

http://acooksquest.blogspot.com/2011/04/102-blueberry-muffins.html?m=1#more
 
Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon

Streusel Topping
3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Muffins
2 cups (or less if you are me!) fresh blueberries, picked over
1 1/8 cups  plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups  unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

(I made a few adjustments to this recipe. I did half whole wheat and half almond flour. I also used coconut oil instead of butter in the batter. I also cut the sugar in half in batter, but not the streusel. I used frozen blueberries and they turned out perfect. Lastly it took a little more flour than a 1/3 cup for the streusel to get a good consistency)
 
Directions: 

Adjust oven rack to middle position and heat oven to 425 degrees. If your oven cooks on the hot side normally, reduce the heat.  Some people have commented that 425 was too hot.  I would recommend getting a thermometer for your oven if you aren't sure.  

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water,  and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half.  This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.