Blueberry Streusel Muffins

Blueberries were a great price at Sam's last week - and it was the perfect time to make a large batch of Blueberry Streusel Muffins this past Saturday. A good feeling to put 4 1/2 dozen muffins in the freezer to use this coming weekend when family is home from Texas, and in the coming months. Blueberries and summer - they fit together well.

Blueberry Streusel Muffins

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

Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

Directions:
In a mixing bowl, 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. 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

Note: I multiplied this recipe by four to yield the muffins in the photos, and also substituted part of the sugar with fructose, and part of the flour with whole wheat flour.

(Credit: Click here to view and print this Taste of Home recipe.)