Blueberry Muffins

1 ¾ cups plus 1 T flour, divided

2 ¾ tsp baking powder

¾ tsp salt

½ cup plus 1 T sugar, divided

2 tsp orange or lemon zest

1 large egg

¾ cup buttermilk

1/3 cup oil

1 cup fresh or frozen blueberries

Streusel Topping

¼ cup sugar

2 ½ T flour

½ tsp cinnamon

1 ½ T butter

Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon 1 ¾ cups flour into measuring cups and level with a knife. Combine flour with baking powder, salt, ½ cup sugar, and citrus zest in a large bowl. Make a well in the center of the mixture. Whisk together the egg, buttermilk, and oil in a separate small bowl. Add to dry ingredients, stirring just until moistened.

Combine remaining 1 T flour and 1 T sugar in a small bowl and then toss blueberries into this mixture until they are well coated. Gently fold blueberry mixture into the batter. Spoon batter into lined muffin tins, filling 2/3 full.

For the Streusel topping: Combine sugar, flour, and cinnamon. Cut in butter with a pastry cutter or 2 butter knives until the mixture is crumbly. Sprinkle over batter and bake 18 minutes or until tops are golden and a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack.