Streusel-Topped Lemon-Blueberry Muffins

Ingredients:

• 1 ½ cups Mom’s Best® Blueberry Flax Granola
• 2 tablespoons packed brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon firm butter or margarine
• 1 egg
• 1/3 cup canola oil
• 1/4 cup packed brown sugar
• ¾ cup lowfat milk
• 2 teaspoons grated lemon peel
• 1 ¼ cups white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup fresh or frozen blueberries, thawed and drained

Instructions:

• Heat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups. Crush granola 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 peel 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.