Blueberry Streusel Muffins

Batter:

• 2 cups self-rising flour
• 1/2 cup sugar
• 2 teaspoons grated lemon rind
• 1 large egg, slightly beaten
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 cup fresh blueberries
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar

  Topping:

• 1/4 cup sugar
• 2-1/2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1-1/2 tablespoons butter

Combine first 3 ingredients in a large bowl and make a well in center. Combine egg, milk and oil and stir well. Add to dry ingredients and stir until moistened. Combine blueberries, 1 tablespoon flour and 1 tablespoon sugar, tossing gently to coat. Fold into batter. Spoon batter into greased muffin pans, filling 2/3 full. Combine remaining sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pan immediately.

Yield: One dozen blueberry muffins