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Blueberry Streusel Muffins

1/2 cup granulated sugar

1/4 cup butter, softened

1 large egg, beaten

2 1/3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon kosher or coarse salt

1 cup 2% milk

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Streusel Topping:

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup cold butter

1. Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. In a mixing bowl, cream sugar and butter. Add egg; mix well.
3. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries.
4. In a small bowl for the topping, combine sugar, flour and cinnamon; cut in butter until crumbly.
5. Fill prepared muffin tins two-thirds full. Sprinkle topping over muffins. Bake for 25 to 30 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.