1-3/4 cups all purpose flour
1/2 cup sugar
2-3/4 teaspoons baking powder
2 teaspoons grated lemon rind
3/4 teaspoon salt
1 egg, slightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries, thawed and drained
1 tablespoon all purpose flour
1 tablespoon sugar
1/4 cup sugar
2-1/2 tablespoons all purpose flour
1/2 teaspoons ground cinnamon
1-1/2 tablespoons butter or margarine
Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine egg, milk, and vegetable oil; stir well.
Add to dry ingredients, stirring just until moistened.
Combine blueberries, 1 tablespoon flour,and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter.
Spoon batter into 6 large (3-1/2-inch) greased muffin pans, filling 2/3 full.
Combine 1/4 cup sugar, 2-1/2 tablespoons flour, and cinnamon; cut in 1-1/2 tablespoons butter with a pastry blender until mixture resembles coarse meal.
Sprinkle over batter
Bake at 400 degrees for 20 t0 25 minutes or until golden.
Remove from pans immediately.
Yield: 6 muffins
Variation: For regular muffins, spoon batter into greased regular-size muffin pans, filling 2/3 full.
Sprinkle with streusel mixture. Bake at 400 degrees for 20 minutes or until golden.
Yield: 16 muffins