Blueberry Streusel Muffins

Makes About 2 Dozen Muffins

Blueberry Muffin

1 1/2 cups All-purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
4 Tbsp Butter or Margarine, softened
1/2 cup Granulated Sugar
1 large Egg, lightly beaten
1 tsp. Vanilla Extract
1/2 cup Milk
1 1/2 cups fresh Blueberries

Streusel Topping
2 Tbsp Butter or Margarine, melted
2 Tbsp Brown Sugar, firmly packed
1/2 tsp. Cinnamon
1/3 cup Walnuts, chopped

Pre-heat oven to 400-F degrees and prepare full size muffin tins with a
light spray of non-stick cooking oil. To prepare the streusel topping,
blend the melted butter, brown sugar, cinnamon, and chopped walnuts
together in a small mixing bowl. Reserve. To prepare the muffin batter,
sift together the flour, baking powder, and salt. In a separate mixing
bowl, cream together the softened butter and sugar until fluffy. Add the
egg and beat until smooth. Add the vanilla and mix again. Alternately
add the flour mixture and the milk to the creamed butter mixture. Blend
completely, and finally fold in the blueberries. Fill muffin wells
two-thirds full with the batter. Sprinkle streusel over the top of the
muffins. Bake for about 20 minutes or until a toothpick can be cleanly
removed from the center of a muffin. Cool 5 minutes, then remove from
pan and cool completely on a wire rack. Repeat the process until the
batter is gone.


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