Blueberry Streusel Muffins

Preheat oven to 400 degrees F. Line a standard 12 cup muffin tin with papers.

For the muffins: In a mixing bowl, combine flour, sugar, salt, and baking powder.

In a 1-cup liquid measuring cup, measure out 1/3 cup of extra virgin olive oil. Add egg. Add enough milk to equal 1 cup total of liquid (about 1/3 cup or so.) Whisk together, and pour into dry mixture. Stir gently, but don’t mix thoroughly.

Add lemon zest and blueberries. Stir in.

Scoop batter into muffin cups.

Topping: Combine all topping ingredients (remaining flour and sugars, cinnamon and butter) in a small mixing bowl, using a pastry blender or fork to smash/cut into a crumbly mixture.

Sprinkle onto tops of muffins using as much as you can without over-flowing cups.

Bake 20-25 minutes, or until a toothpick inserted in center comes out clean.

Cool on a rack for a few minutes.

Serve warm or room temperature.

Enjoy!