1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/2 c. milk
1 1/2 c. fresh or dry pack frozen blueberries, rinsed & drained
Streusel-Walnut Topping

Sift flour, baking powder and salt onto waxed paper. In large bowl cream butter with sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture alternately with milk. Fold in blueberries. Place paper baking cups in each of 12 large muffin pan cups.

Spoon batter into cups in each of 12 large muffin pan cups. Spoon batter into cups, filling each about 2/3 full. Sprinkle with Streusel-Walnut Topping. Bake in preheated hot oven of 400 degrees for 20 minutes or until top springs back when lightly pressed with fingertips. Remove from muffin pan; cool on wire rack.

STREUSEL - WALNUT TOPPING:

2 tbsp. butter
2 tbsp. brown sugar
1/4 tsp. cinnamon
1/4 c. chopped walnuts

In small saucepan, melt butter. Remove from heat. Stir in brown sugar, cinnamon and walnuts. Yield: 12 large muffins.