Blueberry Streusel Muffins

• FOR THE MUFFINS:
• 1-1/2 cup Flour
• 3/4 cups Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1/3 cups Extra Virgin Olive Oil
• 1 whole Egg
• 1/3 cups Milk (approximate)
• 1 Tablespoon Fresh Lemon Zest
• 1 cup Blueberries, Fresh Or Frozen
• _____
• FOR THE TOPPING:
• 1/3 cups Flour
• 1/3 cups Sugar
• 3 Tablespoons Brown Sugar
• 1-1/2 teaspoon Cinnamon
• 1/4 cups Cold Butter Cubed

1. Preheat oven to 400 degrees F. Line a standard 12 cup muffin tin with papers.
2. For the muffins: In a mixing bowl, combine flour, sugar, salt, and baking powder.
3. In a 1-cup liquid measuring cup, measure out 1/3 cup of extra virgin olive oil. Add egg. Add enough milk to equal 1 cup total of liquid (about 1/3 cup or so.) Whisk together, and pour into dry mixture. Stir gently, but don't mix thoroughly.
4. Add lemon zest and blueberries. Stir in.
5. Scoop batter into muffin cups.
6. Topping: Combine all topping ingredients (remaining flour and sugars, cinnamon and butter) in a small mixing bowl, using a pastry blender or fork to smash/cut into a crumbly mixture.
7. Sprinkle onto tops of muffins using as much as you can without over-flowing cups.
8. Bake 20-25 minutes, or until a toothpick inserted in center comes out clean.
9. Cool on a rack for a few minutes.
10. Serve warm or room temperature.
11. Enjoy!

muffins, flour, sugar, salt, baking powder, olive oil, egg, milk, fresh lemon, blueberries, flour, sugar, brown sugar, cinnamon, ubc

Taken from tastykitchen.com/recipes/breads/blueberry-streusel-muffins/ (may not work)