Blueberry Muffins with Streusel Topping

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1 3/4 C All purpose flour

3 tsp baking powder

1/2 tsp salt

1/4 C butter

1/2 C sugar

1 egg

3/4 C Milk

1 tsp vanilla

1 cup blueberries, fresh or frozen

1 Tbsp all purpose flour

In a large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center.

In another bowl cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.

Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups 3/4 full. Add streusel topping (see below) if desired.

Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)

After you remove them from the oven losen around the edges. The streusel topping hardens as it cools and it can make it difficult to remove from the pan. I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin.

Streusel Topping:

1/2 C packed brown sugar

1/4 C all purpose flour

1/4 C butter

In small bowl rub sugar, flour and butter until crumbly. Sprinkle muffin with topping prior to baking.