Illustration: Jakob Hinrichs
Yield: one dozen muffins:
MUFFINS
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1 1/2 cups fresh or frozen blueberries
In a mixing bowl, cream together sugar and butter. Add egg; mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full.
STREUSEL
1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly, then sprinkle mixture over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned; test with toothpick.
