2/3 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1 cups fresh or frozen blueberries

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full.

In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375 for 25 to 30 minutes or until browned. Yield: 1 dozen. .


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