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 frozen blueberries

TOPPING:

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

In a mixing bowl, sift together flour, baking powder and salt. In large mixing bowl, cream 4 tablespoons butter with sugar until fluffy. Beat in egg and vanilla. Alternately add flour mixture and milk. Fold in blueberries.

Spoon mixture into paper-lined muffin pan cups, about 2/3 full. In small saucepan, melt 2 tablespoons butter. Remove from heat. Stir in brown sugar, cinnamon and walnuts. Sprinkle topping over muffins. Bake in 400 degree oven for 20 minutes, or until tops spring back when lightly touched. Remove from pan. Cool on wire rack.