STREUSEL-TOPPED LEMON BLUEBERRY MUFFINS

Streusel-Topped Lemon Blueberry Muffins image

Categories Fruit

Number Of Ingredients 14

1 1/2 cups Mom's Best Cereals Blueberry Wheatfuls
2 tablespoons Brown Sugar (packed)
1/2 teaspoon Cinnamon (ground)
1 tablespoon Butter (firm)
1 piece Egg
1/3 cup Oil (Canola or preferred oil)
1/4 cup Brown Sugar (packed)
3/4 cup Low-fat Milk
2 teaspoons Lemon Zest
1 1/4 cups White Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon (ground)
3/4 cup Blueberries (fresh or frozen, thawed and drained)

Steps:

Preheat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups.
Crush Mom's Best Cereals Blueberry Wheatfuls in food processor. Set aside.
Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
Beat egg, oil, brown sugar, milk and lemon zest in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries. Divide batter among muffin cups; sprinkle with topping.
Bake 15-20 minutes or until golden brown. Enjoy!