2 Texas muffin tins, bottoms greased or lined.
Preheat oven to 500 degrees.
LEMON STREUSEL TOPPING:
In a bowl
1/2 cup sugar
1 cup flour
1 pinch of salt
1/4 cup lemon peel, grated and diced
6 Tbsp butter, softened
1/4 tsp lemon extract or 3-4 drops lemon oil
Mix sugar, flour,salt and lemon peel. Cut in butter until chunky almost looks like large chunks of granola. Add in lemon oil or extract, stir and set aside.
1 cup butter, softened
2 cup sugar
1 cup milk
4 tsp lemon peel, grated and diced
4 Tbsp fresh lemon juice
4 cups flour
4 tsp baking powder
1/4 tsp salt
2-1/2 cups fresh or frozen blueberries
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add milk, lemon peel and lemon juice, mix until combined. In a medium bowl add flour, baking powder and salt. Add to creamed mixture just until moistened. Fold in blueberries. Place 1/2 cup mixture into each muffin cup. Top with a good sprinkling of lemon streusel mix. Place in preheated 500 degree oven and immediately turn temperature down to 400 degrees. Bake 20-25 minutes or until baked.
Cool in tins 10 minutes, remove and continue to cool.
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 2/28/13