1/3 c. sugar
1/4 c. butter, softened
1 egg
2 1/3 c. flour
1 tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 1/2 c. fresh or frozen blueberries

TOPPING:

1/2 c. sugar
1/3 c. flour
1/4 c. butter, softened
1/2 tsp. ground cinnamon

Combine sugar and butter in small mixing bowl, creaming until light and fluffy. Add egg beating well. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk stirring well after each addition. Stir in vanilla extract fold in blueberries.

Spoon batter into greased muffin cups, filling 2/3 full. Combine topping ingredients and mix with fingers until crumbly. Sprinkle on top of muffin batter.

Bake at 375 degrees for 25 to 30 minutes. Makes 18 muffins. You can also make this recipe into a cake. Bake at 325 degrees for 45 minutes.