Wild Blueberry Muffins

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 large egg, room temperature
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

1. In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375u0b0 for 20-25 minutes.

butter, sugar, egg, flour, baking powder, salt, milk, vanilla, blueberries, sugar, flour, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/wild-blueberry-muffins/ (may not work)