Blueberry Muffins

Marsha loves these! She says they are like candy. Audrey and I made these one day after we picked blueberries at The Ivy Place and had over two pounds of fresh glorious blueberries. So yummy!

1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 t vanilla

2 cups flour

1/2 t salt

2 t baking powder

1/2 cup milk

2 cups blueberries

Streusel topping (do not double! this makes a lot and I made that mistake once)

3 T white sugar

3 T brown sugar

1/3 cup flour

5 T melted butter

1. Preheat oven to 375. Line muffin tin with fun liners.

2. Add butter and sugar in a medium bowl and beat until smooth. One at a time, add an egg, blending in between. Mix in vanilla.

3. In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the 1/2 cup milk. Do not over blend!

4. Add blueberries to batter and fold in.

5. Divide batter among 12 cup muffin tin (or make 24 smaller muffins between two muffin tins).

6. Mix streusel topping ingredients and sprinkle on top of muffins.

7. Bake at 375 degrees for 25-30 minutes. Cool for at least 30 minutes before eating.