Streusel Topped Blueberry Muffins

Ingredients

• 0.8 cup sugar 
• 7.5 teaspoons flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 4.5 teaspoons butter cold
• 1.3 cups flour all-purpose
• 3 teaspoons double-acting baking powder 
• 0.8 teaspoon salt 
• 1 teaspoon lemon zest grated
• 1  eggs 
• 0.8 cup milk 
• 0.3 cup vegetable oil 
• 1 cup blueberries fresh thaw (do not )
• 1 tablespoon flour all-purpose
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• muffin liners

Directions

1. Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
2. In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon.
3. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
4. In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
5. Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
6. Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.
7. Serve warm or cool.