Streusal Topped Blueberry Muffins

1 3/4 C flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 C sugar
2 tsp grated orange or lemon peel
1 lg egg
3/4 C buttermilk
1/3 C canola oil
1 C fresh or frozen blueberries
1 tbsp flour
1 tbsp sugar

Streusal Topping
1/4 C sugar
2 1/2 tbsp flour
1/2 tsp cinnamon
1 1/2 tbsp butter

Preheat oven to 400. Lightly spoon flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a small bowl whisk together egg, buttermilk and oil. Add to the dry ingredients stirring until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the topping, combine sugar, flour and cinnamon. Cut in the butter with 2 butter knives until the mixture is crumbly. Sprinkly over the batter and bake for 18 minutes until the tops are golden brown and a toothpick comes out clean. Remove and allow to cool for 5 minutes, then transfer to cooling rack. Makes 12 muffins.