Ingredients:
Muffin:
- 1 3/4 cups all purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons grated lemon rind
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup blueberries
- 1 tablespoon all purpose flour
- 1 tablespoon sugar
- 1/4 cup sugar
- 2 1/2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons butter
- Preheat oven to 400 degrees and line muffin tin with muffin papers
- Combine first 5 ingredients in a large bowl; make a well in center of mixture
- Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened (important - do not overmix, or the muffins will be tough)
- Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberry mixture into batter
- Spoon batter into lined muffin pans, filling two-thirds full
- Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over batter
- Bake for 18 minutes or until golden. Remove from pans immediately
- Yield: 12 muffins
