Blueberry Muffins (kid favorite)

Ingredients:
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping:
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preparation
1. Preheat oven to 400 degrees.

2. Combine flour (1 3/4 C) with baking powder, salt, sugar and citrus peel in a large bowl. Make a well in the center of the mixture.

3. In a smaller bowl, whisk together the egg, buttermilk and oil.

4. Add wet ingredients to the dry ingredients, stirring just until moistened.

5. In a small bowl, combine the remaining flour (1 Tblsp.) and sugar (1 Tblsp.). Toss the blueberries in this mixture until they are well-coated.

6. Gently fold the blueberry mixture into the batter.

7. Spoon the batter into lined muffin tins, filling 2/3 full.

8. Make the streusel topping by combining the 1/4 c. sugar, 2 1/2 Tbsp. flour and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.

9. Sprinkle topping over the batter.

10. Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

11. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.