In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternatively with milk. Fold in blueberries.
Fill in 12 greased or paper lined muffin cups 2/3 full (batter will be thick). In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 for 25 minutes or until toothpick is clean. Cool for 5 minutes before moving to a wire rack. Serve.
Notes
These muffins are less sweet. The actual muffin has more of a scone flavor. They get their sweetness from the streusel and blueberries.
Yields 1 to 1½ doz.
Originally Submitted
1/23/2011
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