Blueberry streusel muffins

Flour, baking/cake	1 ½ cups
Baking powder	2 teaspoons
Salt	½ teaspoon
Butter, softened	6 tablespoons
Sugar, light brown	½ cup
Egg	1
Vanilla	1 teaspoon
Milk	½ cup
Blueberries, fresh or frozen, rinsed and drained	1 ½ cups
Lemon zest	1 tablespoon
Sugar, brown	2 tablespoons
Cinnamon	¼ teaspoon
Walnuts, chopped	¼ cup

1. Preheat oven to 400°F.
2. Sift flour, baking powder, and salt on to a sheet of wax paper.
3. In a large bowl, cream 4 tablespoons of butter with sugar until it’s fluffy; beat in egg and vanilla.
4. Stir in flour mixture, alternately with milk; fold in blueberries and lemon zest.
5. Place paper baking cups into a 12-cup muffin pan; spoon batter into cups, filling each about 2/3 full.
6. For topping, in a small saucepan, melt butter; remove from heat, and stir in brown sugar, cinnamon, and walnuts; sprinkle evenly over muffin batter.
7. Bake 20 minutes, or until top springs back when lightly pressed with fingertips.
8. Remove muffins from pan, and cool on a wire rack.

Recipe from Cooks.com.