Wild Blueberry Muffins

¼ C butter or margarine, softened

1/3 C sugar

1 egg

2-1/3 C flour

4 t baking powder

½ t salt

1 C milk

1 t vanilla

1-1/2 C fresh or frozen blueberries or 1 can (15 oz.) water-packed blueberries, well drained

Streusel Topping:

½ C sugar

1/3 C flour

½ t cinnamon

¼ butter or margarine

In a mixing bowl, cream butter and sugar. Add eggs; 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 2/3 full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter util crumbly. Sprinkle over muffins. Bake at 375 degrees for 20-25 minutes. Yield: about 1 dozen