Instructions: Heat oven to 400 degrees. Grease a standard 12 muffin pan, greasing pan top around cups as well.

Mix flour, sugar, baking powder, and salt in a large bowl. With a pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles fine crumbs.

Lightly beat together egg, milk, lemon juice, lemon rind, and vanilla in a small bowl until blended. Stir egg mixture into flour mixture until just blended. Fold blueberries into batter. Spoon batter evenly into prepared muffin pan.

Prepare topping: Combine flour, sugar, butter, and cinnamon in a small bowl until well blended. Sprinkle mixture evenly over tops of muffin batter.

Bake in heated 400 degree oven 20 minutes or until golden and a wooden pick inserted in centers comes out clean. Remove muffins from pan to a rack. Serve warm.

To make a loaf: Grease a 9x5x3-inch loaf pan. Bake in a heated 350 degree oven 1 hour or until a wooden pick inserted in center comes out clean.

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