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Wild Blueberry Muffins

1/4 cup butter or margarine, softened
1/3 cup sugar
1 egg
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 wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon

Printed from tasteofhome.com Sep 7, 2008

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Wild Blueberry Muffins cont.

1/4 cup butter or margarine

In a mixing bowl, cream butter and sugar. Add egg; mix well. Combine
dry ingredients; add to creamed mixture alternately with milk. Stir
in vanilla. Gently fold in blueberries. Fill greased or paper-lined
muffin cups two-thirds full. In a small bowl, combine the sugar,
flour and cinnamon; cut in the butter until crumbly. Sprinkle over
muffins. Bake at 375° for 20-25 minutes.

Yield: 1 dozen.