The streusel topping adds a nice cinnamony crunch to these blueberry muffins.

Blueberry Streusel Muffins

1/2 cup granulated sugar
1/4 cup butter, softened
1 large egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

 

Streusel:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter

1. In a mixing bowl, cream sugar and butter. Add egg; mix well.
2. Combine flour, baking powder and salt and add to the creamed mixture alternately with milk. Stir in vanilla. Do not over mix.
3. Gently fold in blueberries.
4. Fill 12 lightly greased or paper-lined muffin cups two-thirds full.
5. For streusel, combine in a small bowl the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffin batter.
6. Bake at 375°F (190°C) for 25 to 30 minutes or until browned.

Makes 1 dozen muffins.