Blueberry Streusel Muffins

Spied some yummy fresh blueberries at the store the other day, so I thought it was high time I made some muffins! My maa used to make these as treats when we were wee kids, and my brother loves them.

For the muffins you'll need

1/3 cup sugar
1/4 cup soft butter
2 1/3 cups flour
4 teaspoons baking powder
1 teaspoon vanilla
1 cup milk
1/2 teaspoon salt
1 1/2 cups fresh blueberries

For the streusel you'll need
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup flour
1/4 cup butter/margarine (DO NOT MELT!)

Note, if you double the muffin recipe, you don't need to double the streusel, because it makes a ton.

Pop all of the streusel ingredients into a medium bowl first, and cut together with a pastry cutter (or mash with forks, or two knives, or use your food processor if you're a techno-savvy baker) until you have a nice, fine crumb. If it's hinty-bazillion degrees in your kitchen, stow this in the fridge till the muffins are mixed.

Please note: This is NOT standard Muffin Mixing Procedure.

Cream together the sugar and butter until fluffy, then beat in the egg. Next add the flour (which has been mixed together with the baking powder and salt) and milk/vanilla combo alternately, and beat well. It's going to resemble a wet dough. THIS IS OK! Gently fold in the blueberries (which you have, naturally, washed well, and picked over).

Pop the batter into muffin tins (this single recipe will make 12 small or 6 jumbo muffins) which have been lined or prepared with cooking spray. Fill the cups about 2/3 full, then top with a heapin' pinch of streusel. Then bake for 20-25 minutes at 375. (if you use the jumbo pans, anticipate baking longer- closer to 25-30 minutes, but test frequently to make sure you don't overbake.)

These are super when warm, with a bit of butter, or room temperature, and they do freeze fairly well.