It's a blueberry morning!

Oh, you don't wake up Sunday morning to freshly baked blueberry muffins (with a hint of lemon) too?!

My roommate is the best!

Blueberry muffins with streusel topping

• 1-3/4 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 3/4 cup milk
• 1/4 cup cooking oil
• 3/4 cup blueberries, fresh or frozen
  
• 1 teaspoon finely shredded lemon peel
  

• Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.

Directions

1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. 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.

3. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

4. Makes 12 muffins

PS: Interesting look at school lunches around the world...