Blueberry Streusel Muffins

Adapted from Taste of Home. My DH and kids love these blueberry muffins. I substitute freshly ground whole grain flour for the part of the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1⁄4 cup butter, softened
• 1⁄3 cup sugar
• 1  egg, beaten
• 1  teaspoon vanilla extract
• 2 1⁄3 cups all-purpose flour or 2 3⁄4 cups  soft wheat flour or 2 3⁄4 cups  oat flour, plus
• 2  teaspoons all-purpose flour or 2  teaspoons  freshly ground soft wheat flour or 2  teaspoons  oat flour
• 4  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup milk
• 1 1⁄2 cups fresh blueberries or 1 1⁄2 cups frozen blueberries

• STREUSEL

• 1⁄2 cup sugar
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup  cold butter

Directions

1. In a large mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla; mix well.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Fold in blueberries.
5. Fill 12 greased or paper-lined muffin cups two-thirds full.
6. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
7. Bake at 375 for 25-30 minutes or until browned.
8. Cool for 5 minutes before removing to a wire rack.
9. Serve warm.
10. Yield: 1 dozen.