Ingredients

Yield: 18 muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg
2 1/3 cups flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen (thawed) blueberries

For Streusel Topping:
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup flour
1/4 cup butter, softened

Directions

Cream butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add egg, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla and fold in blueberries. Spoon batter into greased muffin tins, filling 2/3 full. Prepare Streusel Topping by combining sugar, flour and cinnamon. Cut in 1/4 cup softened butter with pastry blender until mixture looks like crumbs. Sprinkle on top of muffin batter. Bake at 375 degrees F for 25-30 minutes, or until golden brown.

Each muffin contains 168 calories, 6g fat, 28g carb, 180mg sodium, 15mg cholesterol, 30% calories from fat.