I got this recipe from The Taste of Home magazine and made it for the family a couple of months ago. I don't really eat muffins anymore (until I find or make some low-carb versions which I haven't tried yet) but Charles and the boys enjoyed them and they smelled great! We used blueberries we had previously frozen but, of course, fresh is great too. Also, I think the 1/2 cup of sugar for the topping was too much so I would cut back on that because the family said the muffins ended up a little too sweet.
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries (if you're using pre-frozen blueberries, don't defrost them, just use them frozen)
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter cut up into tiny pieces
In a large bowl, cream butter and sugar, then beat in an egg and vanilla and mix well. In an another bowl mix the the flour, baking powder and salt and add to creamed mixture alternating with milk. Once that is fully mixed you can add the blueberries.
Fill 12 greased cups about 2/3 full. In a small bowl, combine the sugar, flour and cinnamon, then add the pieces of in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing from the muffin cups and serve warm. This recipe should make 12 muffins.
Nutritional Facts: 1 serving (1 muffin) equals 252 calories, 9 g fat, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.