Blueberry Streusel Muffins

I made these one Sunday when I was craving blueberry muffins and they were delicious, so I kept the recipe. They are also good with plain sugar sprinkled on top in place of the streusel.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 1/2 cups blueberries
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, chilled

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
3. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
4. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes about 1 dozen.