Streusel Topped Blueberry Muffins

Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.

In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.

Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.

Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.