Streusel Topped Blueberry Muffins

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp all purpose flour
1 1/2 cups fresh or frozen blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk (i used skim)
2 tbsp all purpose flour
5 tbsp sugar
1/2 tsp ground cinnamon
2 tbsp butter, diced

1.Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3.In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4.Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5.Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.

Number of Servings: 15

Recipe submitted by SparkPeople user KMMILLER01.