Lemon-Raspberry Muffins with Streusel

I created this because Michael asked me to bring some muffins to work. They were very tasty.

1 lemon, juice and rind
1/2 cup sugar
1 cup buttermilk
1/3 canola oil
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup raspberries

Zest the lemon. Add sugar, buttermilk, oil, egg and vanilla, about 1 Tablespoon lemon juice. Add dry ingredients. Fold in berries. DO NOT OVER MIX. Grease muffin pan. Fill muffin pan 2/3 full, then top with the streusel topping.Streusel Topping:
1/3 cup brown sugar
2 Tablespoons flour
1/2 teaspoons cinnamon
2 Tablespoons butter, softened
1/3 cup chopped nuts

Mix all, you may have to use your hands. Mixture should be crumbly. Sprinkle mixture over the top of the muffins.

Bake at 375 for 23 minutes.