Blueberry Streusel Muffins

Batter:

1/3 cup sugar

1/4 cup butter, softened

1 egg, beaten

4 tsp baking powder (fresh, not old)

1/2 tsp salt

2 1/3 cup flour

1 cup milk

1 tsp vanilla

1 1/2 cup fresh or frozen blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter, softened

Mix topping and sprinkle over batter in muffin pan.

Heat oven to 375 degrees.  Line a cupcake tin with liners (paper, aluminum or silicone)

Cream butter and sugar in mixer until fluffy.  Add egg, and mix well.  Add baking powder and salt.  Add flour and milk alternately and then vanilla.  Don't over mix.  Add blueberries.

Fill muffin tins 2/3 full so there is room for the topping.

Bake 25-30 minutes.