Streusel-topped Blueberry-Lemon Muffins

 

2

cups Gold Medal® all-purpose flour

1/2

cup sugar

3

teaspoons baking powder

1/2

teaspoon salt

3/4

cup fat-free (skim) milk

1/4

cup canola oil

1

egg

1

cup fresh or frozen blueberries

1

teaspoon grated lemon or orange rind

2

tablespoons Gold Medal® all-purpose flour

2

tablespoons packed brown sugar

1/4

teaspoon ground cinnamon

1

tablespoon firm butter or margarine

• 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, mix flour, sugar, baking powder and salt.
• 2 In small bowl, beat milk, oil and egg until well blended. Add to flour mixture all at once; stir just until dry ingredients are moistened (batter will be lumpy). Stir in blueberries and lemon peel. Divide batter evenly among muffin cups. Struesel Topping: Mix flour, brown sugar and cinnamon; cut in butter with pastry blender. Spinkle each muffin with about 1-2 teaspoons streusel topping.
• 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. Serve warm.