Blueberry Streusel Muffins

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 1/3 2 3/4 cups soft wheat flour or 2 3/4 cups oat flour, plus
• 2 2 teaspoons freshly ground soft wheat flour or 2 teaspoons oat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• STREUSEL
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

1. In a large mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla; mix well.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Fold in blueberries.
5. Fill 12 greased or paper-lined muffin cups two-thirds full.
6. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
7. Bake at 375 for 25-30 minutes or until browned.
8. Cool for 5 minutes before removing to a wire rack.
9. Serve warm.
10. Yield: 1 dozen.

butter, sugar, egg, vanilla, soft wheat flour, freshly ground soft wheat flour, baking powder, salt, milk, fresh blueberries, streusel, sugar, flour, ground cinnamon, cold butter

Taken from www.food.com/recipe/blueberry-streusel-muffins-273556 (may not work)