1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. butter
1/2 c. sugar
1 lg. egg, beaten
1 tsp. vanilla
1/2 c. milk
1 1/2 c. fresh blueberries, rinsed, drained and dried

STREUSEL TOPPING:

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

Sift together flour, baking powder and salt. In large bowl, cream butter with sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture alternately with milk. Mix just enough to moisten dry ingredients and distribute evenly. Do not overmix. Fold in blueberries. (If berries are not dry, dust lightly with flour. This will help keep all but the heaviest berries from sinking.)

Spoon batter into muffin tins lined with cupcake papers or lightly greased and floured, filling each about 2/3 full. Sprinkle with streusel topping. Bake at 400 degrees for 20 minutes or until tops spring back when gently pressed. Remove to cool on rack. Makes 12 muffins.

To prepare streusel topping, cut together or crumble with fingers to mix brown sugar, butter, flour, cinnamon and nuts.