Blueberry Streusel Muffins

Blueberry Streusel Muffins 1 3/4 C. flour 1/2 C. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1 egg, beaten 3/4 C. milk 1/3 C. cooking oil 1 tsp. vanilla 1 C. fresh, frozen, or canned blueberries Streusel (below) Sift dry ingredients and place in medium mixing bowl. Mix egg, milk, and oil. Add to dry ingredients, stirring only until dry ingredients are moistened. Gently fold in blueberries. Spoon batter into greased or paper-lined muffin tins, filling 2/3 full. Sprinkle tops with streusel mixture. Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Remove from pan immediately. STREUSEL: 1/3 C. sugar 1/4 C. flour 1/4 tsp. cinnamon 3 T. butter or margarine Combine sugar, flour, cinnamon; cut in butter with a pastry blender or fork until mixture resembles crumbs.