Blueberry Streusel Muffins

Great to make when it is Blueberry season.

1/3 cup sugar
1/4 cup butter, softened

1 egg, beaten

2 -1/3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt

1 cup milk
1 tsp. vanilla extract

1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose 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.
Alternate with milk. Stir in vanilla.
Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375 degrees for 25-30 minutes or until browned

Yield: 1 dozen.

JACQUELINE'S COOKBOOK