Blueberry-Crumb Cupcakes

• For the cake batter:
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• Pinch of salt
• 1/3 cup milk
• 1 cup fresh blueberries
• For the topping:
• 1/3 cup flour
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup sugar
• 3/4 teaspoon cinnamon

1. Prep time: 10 minutes
2. Baking time: 20 minutes
3. Preheat the oven to 350 degrees. Fill a muffin tin with 8 cupcake liners.
4. In a large bowl, beat butter and sugar 1 minute. Add egg and vanilla; beat 1 minute. In a bowl, sift flour, baking powder, and salt.
5. Add half the dry ingredients to butter mixture; beat 30 seconds. Add milk, then remaining dry ingredients. Beat 1 minute, or until batter is smooth. Pour batter into cups. Sprinkle berries on top.
6. In a bowl, combine topping ingredients. With fingers, rub mixture together until it resembles crumbs. Spread over berries. Bake 20 minutes, or until a toothpick inserted into center comes out clean.
7. How kids can help: Measure ingredients; top batter with berries; sprinkle on topping.

cake batter, unsalted butter, sugar, egg, vanilla, flour, baking powder, salt, milk, fresh blueberries, flour, unsalted butter, sugar, cinnamon

Taken from www.myrecipes.com/recipe/blueberry-crumb-cupcakes (may not work)