This is an old favorite of our family. I haven't made them in quite some time and yesterday I had some blueberries that had become a little too ripe and so I decided to make these muffins. I had forgotten how wonderful they are. The streusel topping really sets them apart from an ordinary blueberry muffin.
1/4 cup butter, softened
1/3 cup sugar
1 egg
2 1/3 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups fresh or frozen blueberries
streusel topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
Cream butter and gradually add sugar and beat until fluffy. Add egg and beat well.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in berries.
Spoon batter into greased muffin pans. Filling two thirds full.
Streusel Topping
Combine sugar, flour, cinnamon and cut in butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter.
Bake at 375 degrees for 25-30 minutes
Makes 1 1/2 dozen
If using frozen berries; thaw, rinse, drain and pat dry with paper towels before adding to batter.
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