Instructions: Heat oven to 375*F (190*C). Grease and flour a 12 cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a medium bowl: make a well in the center. In another bowl, cream the butter and the sugar: add the egg, yogurt, vanilla, lemon juice and lemon peel, blending well. Pour mixture into the well. Mix batter until just moistened: do not over mix. Fold in the blueberries. Let batter sit for approximately 20 minutes. Fill muffin tins 3/4 full. Lightly sprinkle with streusel topping and bake for 18 minutes or until muffins test done. Cool in the pan on a wire rack.

Makes approximately 18
muffins.

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