2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla
1 1/2 c. blueberries

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. soft butter

Sift together flour, baking powder and salt and set aside.

Beat until light and fluffy butter, sugar and eggs. Add milk and vanilla to creamed mixture alternately with dry ingredients. Fold in blueberries. Fill muffin cups 2/3 full.

For topping, combine all ingredients to form crumbly mixture and sprinkle on top of muffins. Bake in 375 degree oven 15 to 20 minutes. Makes approximately 18 muffins. Use paper muffin cups or greased muffin tins.