In a mixing bowl, combine 1 1/2 cup all-purpose flour...
3/4 cup sugar...
1/2 teaspoon salt...
and 2 teaspoons Baking Powder.
Stir it together.
In a 1 cup liquid measuring cup, add 1/3 cup extra virgin olive oil.
And an egg.
Now pour in enough milk to make one cup total of liquid.
Give it a quick whisk with a fork or little whisk.
Pour it into the dry ingredients, and give it a slight stir. You don't need to mix this completely yet, just mostly mixed.
Toss in 1 Tablespoon fresh lemon zest.
...and 1 cup of blueberries. Mine were frozen, but fresh is fine.
Carefully stir these in, until just mixed. This batter is very thick and you don't want to demolish the blueberries. Then scoop the batter into the cups.
Now for the topping!
In a little mixing bowl, combine 1/3 cup sugar and 3 Tablespoons Brown Sugar.
1/3 cup flour
1 1/2 teaspoon cinnamon
And 1/4 cup cold butter, that is cut into pieces.
With a pastry blender or fork, cut the mixture together until it is all crumbly.
Sprinkle a the mixture on top of all the muffins, covering the batter completely. IF you have a little leftover, that's okay, but use as much as you can without over-flowing the cups.
Bake the muffins 20-25 minutes, or until a toothpick stuck in the center comes out clean.
Remove to a rack, and cool.
Serve warm or room temperature.
Printable Version: Blueberry Streusel Muffins