STREUSEL TOPPED BLUEBERRY MUFFINS

Allrecipes
By: Heather Walker

Ingredients

2 2 2 cups all-purpose flour
2 2 2 teaspoons baking powder
1/2 1/2 1/2 teaspoon salt
1 1/2 1 1/2 1/2 tablespoons all-purpose flour
1 1/2 1 1/2 1/2 cups fresh blueberries
1/2 1/2 1/2 cup butter
3/4 3/4 3/4 cup white sugar
2 2 2 eggs
1 1 1 teaspoon vanilla extract
1/4 1/4 1/4 teaspoon lemon zest
1/2 1/2 1/2 cup milk
2 2 2 tablespoons all-purpose flour
5 5 5 tablespoons white sugar
1/2 1/2 1/2 teaspoon ground cinnamon
2 2 2 tablespoons butter, diced
Directions
to 375 12 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
2 2 1/2 1 to 2 baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
2 5 1/2 2 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
20 to 25 preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Amount Per Serving Calories: 266 | Total Fat: 10.9g | Cholesterol: 61mg Sodium: 263mg Total Carbs: 38.9g Dietary Fiber: 1.1g Protein: 4g