Blueberry Streusel Muffins

Blueberry muffins. I haven't made these in FOREVER. And I mean a very long time. However yesterday afternoon I once again found myself at Sprouts and ran across some delicious looking blueberries. Which sparked the idea, Why don't I make muffins for breakfast! Brilliant. Since I don't have a favorite, go-to recipe I paid Google a visit and ran across the concoction I made this morning, courtesy of allrecipes.com. Not only do they look pretty but also got passing reviews from the menfolk. Best of all, they're super easy. Enjoy!

Ingredients

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

Directions

1. In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.

And now for the best part: photographic proof of their yumminess!

Blueberry Explosion!