Blueberry 'n Cream Cheese Muffin Crowns

1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries or frozen, thawed and drained
1 (8 ounce) package cream cheese
1 teaspoon grated lemon rind

Cream sugar and butter until light and fluffy. Add eggs, one at a time, mixing well.

Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toss blueberries in remaining flour; fold into batter with cream cheese and lemon rind. Pour into greased and floured muffin crown pan, filling each cup to the top rim. Sprinkle Crumb Topping over batter.

Bake at 350 degrees F for 15 minutes. For best results, cool 20 to 30 minutes before removing.

Makes 12 muffin crowns.

Crumb Topping:
1/4 cup sugar
1/4 cup flour
1 teaspoon grated lemon rind
2 tablespoons butter

Combine sugar, flour and lemon rind. Cut butter into mixture until it resembles coarse crumbs.