Ann posted 04-28-98
BLUEBERRY STREUSEL MUFFINS
*TOH magazine
1/3 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
1½ cups fresh or frozen blueberries
STREUSEL
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter
Preheat oven to 375.
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.
Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full.
Combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake for 25 to 30 minutes or until browned.