CRUMB-TOPPED BLUEBERRY MUFFINS

1 pkg (16-oz) pound cake mix

5 tbsp butter, room temperature

1/2 cup milk

2 large eggs

1 tsp grated lemon zest

1 1/4 cups blueberries

Preheat oven to 375-degrees.

Line 12 muffin cups with cupcake liners

In a small mixing bowl, combine 2/3 cup of the cake mix with 2 tablespoons of the butter. Using your hands, knead until crumbs form. Set aside.

In another bowl, combine remaining cake mix and the remaining 3 tablespoons butter, milk, eggs and lemon zest. Stir in 3/4 cups of the blueberries. Divide evenly among the 12 muffin cups. Top with the remaining1/2 cup of blueberries, then the crumb mixture.

Bake at 375-degrees around 20 minutes or until lightly browned and tests done in the center.

from First for women 4/22