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of sugar and 1 teaspoon of lemon peel; crush them together until sugar absorbs some of lemon flavor, about 1 minute.
Add 1/4 cup of flour and 2 Tablespoons of butter. Cut into the mixture until it forms coarse crumbs. Set this streusel topping aside.
In a large bowl, place remaining 1/2 cup sugar and 1 teaspoon lemon peel; crush them together until y sugar absorbs lemon flavor, about 1 \ minute. Add remaining 2 cups flour and baking powder and toss to blend well.
In a small saucepan, melt remaining butter; let cool slightly.
In a medium bowl, whisk together egg, milk and melted butter.
Pour liquid over flour fixture and. fold lightly, 3 or 4 times with a rubber spatula, to partially combine. Sprinkle blueberries over batter and distribute evenly, using as few strokes as possible (mixture should not be perfectly smooth and will be quite dry).
Quickly divide batter among prepared muffin cups and sprinkle about 1 Tablespoon of streusel topping over each.
Bake in middle of oven until tops of muffins are golden and spring back when lightly pressed, about 25 minutes for fresh berries, 35 for frozen.
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