Blueberry Streusel Muffins
|Blueberries||1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)|
|Baking powder||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||2 1⁄3 Cup (37.33 tbs)|
Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, beating well.
Combine 2 1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition.
Stir in vanilla extract, and fold in blueberries.
Spoon batter into greased muffin pans, filling two thirds full.
Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs.
Sprinkle on top of muffin batter.
Bake at 375° for 25 to 30 minutes or until golden brown.
Remove from pans immediately.