1/2 c. sugar
4 tbsp. soft butter
1 egg
2 1/2 c. cake flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 1/2 c. blueberries

In a mixing bowl, cream sugar and butter until fluffy. Beat in the egg. In separate bowl combine flour, baking powder and salt. Add the dry ingredients to the sugar-egg mixture alternately with the milk, beginning and ending with the flour mixture. Add vanilla and beat well. Gently fold in blueberries. Spoon mixture into 6 or 12 muffin tins.

TOPPING:

1/2 c. sugar
1/2 tsp. cinnamon or more
2/3 c. all-purpose flour
4 tbsp. cold butter

In a small bowl mix sugar, cinnamon, flour - add cold butter Mix until crumbly. Sprinkle over muffin batter. Pat down slightly. Bake at 375 degrees for 20-25 minutes or until golden brown. Can serve warm. Makes 6-12 muffins.