1 ½ cups flour
½ cup milk
2 teaspoons baking powder
½ cup sugar
1 egg
1 ½ cups blueberries, fresh or frozen
1 teaspoon vanilla
½ teaspoon salt
4 tablespoons butter or margarine

Streusel topping

¼ teaspoon cinnamon
2 tablespoons butter/margarine
¼ cup chopped walnuts
2 tablespoons brown sugar

Sift flour, baking powder and salt together. In a large bowl, cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternatively with milk. Fold in blueberries. Spoon into muffin tin, filling each about two thirds full.

Topping: In a small saucepan melt butter. Remove from heat, stir in brown sugar, cinnamon and walnuts. Sprinkle streusel topping over muffins. Bake in preheated hot oven (400°F) for 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan, cool on wire rack.

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