The Best Blueberry Muffins

We make these often on Sunday morning. They are really good. I have tried several blueberry muffin recipes and these are the best I have found. {I adapted this recipe from one in the Savoring the Seasons with Our Best Bites Cookbook.}

Best Blueberry Muffins
1 3/4 cup flour, plus 1 TBSP. flour
2 3/4 tsp. baking powder
3/4 tsp. salt
1/2 cup sugar, plus 1 TBSP. sugar
2 tsp. orange and lemon zest (can use one but better with both)
1 egg
1 container (5.3 oz) greek yogurt- any flavor but vanilla works well
1/3 cup plain applesauce
1 cup frozen blueberries (can use fresh)
Preheat oven to 400. Combine the 1 3/4 cups flour, backing powder, salt, and1/2 cup sugar with the zest of orange and lemon. **Tip- keep orange and lemon peels in the freezer in a baggie. Then you can take it out and use it as you need it.**
Make a well in the center of the mixture and add the wet ingredients-egg, yogurt, and applesauce. Mix all together. In a separate bowl, combine 1 tbsp. flour, and 1 tbsp. sugar, and toss with the cup of blueberries until well coated. Fold blueberries into the batter.
FOR STEUSSEL TOPPING:
Combine:
1/4 cup sugar
2 1/2 TBSP flour
1/2 tsp. cinnamon
Cut in(using a pastry cutter or small knives)
1 1/2 TBSP butter or margarine
Spoon batter into sprayed muffin tins, or ones lined with papers. Sprinkle the steussel topping on top of the muffins. You will probably have extra.  Bake at 400 for 18 minutes or until golden brown on top. Remove from pan and allow to cool- muffins will be hot- especially the blueberries.

These are great! Thanks for reading!