Lemon Poppy seed Muffins

I made these muffins using the recipe found here, but I made quite a few alterations, including putting in all of the poppy seeds I had (because I wanted to use them up). Personally, I thought it could have been more lemony, but they were still very good.

Poppy Seed Topping:
2 Tbs. oil
6 Tbs. Sugar
1/4 c. white flour
2 Tbs. poppy seeds
2 Tbs. lemon juice

Muffins:
1 c. whole wheat flour, 1 c. white flour
2/3 c. sugar
2 tsp baking powder
1 tsp. baking soda
2-3 Tbs. poppy seeds
1/2 tsp. salt
1 c. plain, fat-free yogurt
2/3 c. lemon juice
1/4 c. oil
2 tsp. lemon zest
1 tsp. vanilla
1.5 c. frozen blueberries

Preheat your oven to 375F and grease your muffin tin.

Mix together the topping ingredients in a small bowl. In another bowl, mix together the muffin dry ingredients. Then, add all of the wet ingredients and the blueberries.

Fill 12 muffin cups, then sprinkle the topping on them. Bake for 16 – 20 minutes. It took mine around 19. But you know what? They have no raw eggs in them, so even if they aren't fully cooked, they're still safe to eat!