1/4 c. butter
1/3 c. sugar
1 egg
2 1/3 c. all purpose flour
1 tbsp. + 1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh or frozen blueberries, thawed
1/2 c. sugar
1/3 c. all purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter

Cream butter; gradually add 1/3 cup sugar; beating at medium speed of an electric mixer until light and fluffy. Add eggs; beat well.

Combine 2 1/3 cups flour, baking powder and salt; add to creamed mixture alternately with milk. Stir well. Stir in vanilla extract and fold in blueberries. Spoon into greased muffin pans, fill 2/3 full.

Combine 1/2 cup sugar, 1/3 cup flour and cinnamon, cut in 1/4 cup butter until crumbly. Sprinkle on top of muffins. Bake in preheated oven at 375 degrees for 25 to 30 minutes.