Blueberry Muffins

My kids told me this morning that these were better than cookies. Nuff said.


1¾ cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
¼ tsp. salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
1 cup fresh or frozen blueberries
1 tsp. finely shredded lemon peel

1 recipe Streusel-Nut Topping (below)

Grease and lightly flour muffin pan; set aside.

In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries and lemon peel.

Spoon batter into prepared muffin pan, filling each cup two-thirds full. Sprinkle Streusel-Nut Topping over muffin batter in pan. Bake at 400º for 20 minutes.

STREUSEL-NUT TOPPING

¼ cup packed brown sugar
3 TBS. all-purpose flour
2 TBS. butter
1/3 cup chopped walnuts

Combine all ingredients in small bowl with pastry blender.