Blueberry Streusel Muffins

If berries are not dry, dust lightly with flour. This will help keep all but the heaviest berries from sinking.

1-1/2 cups flour
2  tsp. baking powder
1/2  tsp. salt
4  Tbsp. butter or margarine
1/2  cup sugar
1  large egg, beaten
1  tsp. vanilla
1/2  cup milk
1-1/2 cups fresh blueberries, rinsed, drained and dried

Streusel topping:
3  Tbsp. brown sugar
2  Tbsp. butter or margarine
1  Tbsp. flour
1/2  tsp. cinnamon
1/4  cup chopped walnuts


Stir together flour, baking powder and salt. In large bowl, cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternately with milk. Mix just enough to moisten dry ingredients and distribute evenly. Do not over mix. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling about two-thirds full. Combine Streusel topping ingredients, mixing until crumbly; sprinkle evenly over muffins. Bake at 400 degrees for 20 minutes or until tops spring back when gently pressed. Makes 12 muffins.

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