BLUEBERRY STRUESSEL MUFFIN

Ã'¼ cup butter, softened
1/2cup sugar
1 egg beaten
2-1/3 cups all-purpose flower
4 teaspoons baking powder
Ã'½ teaspoon of salt
1 cup milk
1 teaspoon vanilla extract
1 - 1/2 Cups fresh or frozen Dole blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all purpose flour
Ã'½ teaspoon ground cinnamon
Ã'¼ cup cold butter

In a mixing bowl, cream together the butter and sugar. 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 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375* for 25-30 minutes or until toothpick inserted into a muffin comes out clean.

Yield: 1 dozen.