3/4 c. sugar
2 tsp. grated lemon rind
2 1/4 c. all purpose flour
7 tbsp. plus 1 tsp. butter
2 c. blueberries
1 tbsp. baking powder
1 egg
1/2 c. milk

A) STREUSEL TOPPING:

Combine 1/4 cup sugar and 1 teaspoon lemon rind. Crush together. Let stand 1 minute. Add 1/4 cup flour and 2 tablespoons butter. Cut into mixture until it forms coarse crumbs. Set topping aside.

B) MUFFIN:

In a large bowl, place remaining 1/2 cup sugar and 1 teaspoon lemon rind; crush together for approximately 1 minute. Add remaining 2 cups flour and baking powder and toss to blend well.

C:

In small saucepan, melt the remaining butter; let cool slightly. In medium bowl whisk together: egg, milk and melted butter. Pour the liquid over the flour mixture and fold lightly to partially combine. Add berries, using few strokes.

D:

Divide into muffin tins (greased) and sprinkle 1 tablespoon streusel topping over each muffin. Bake 25 to 35 minutes at 400 degrees.