Blueberry Streusel Muffins

Breads/Pastries > Muffins

1/2 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

In a mixing bowl, cream sugar and butter. Add egg; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. Yield: 1 dozen muffins