Enjoy one of these delightful, streusel-topped blueberry muffins for breakfast or as afternoon treat.

Blueberry Delight Muffins

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups blueberries

1 tablespoon all-purpose flour

 

Topping:

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/4 cup butter

1. Heat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine 2 1/2 cups flour, baking powder and salt in a medium bowl; make a well in the center.
3. In another bowl, cream sugar, butter, and egg. Beat in milk and vanilla; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Toss blueberries with 1 tablespoon flour and gently fold into batter.
5. In a small bowl for the topping, combine sugar, flour and cinnamon; cut in butter until crumbly.
6. Fill prepared muffin tins two-thirds full. Sprinkle topping over muffins. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.