Blueberry Muffins - Ruth Johnson, Good Earth Gardens

1 1/2 c. all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp (1/2 stick) butter or margarine
1/2 c. sugar
1 egg
1 tsp vanilla
1/2 c. milk
1 1/2 c, fresh or dry-pack frozen blueberries rinsed and drained

Streusel-walnut topping:
2 Tbsp Butter or margarine
2 Tbsp brown sugar
1/2 to ½ tsp cinnamon (to taste)
1/4 c. finely chopped walnuts

To make muffins: Sift flour, baking powder and salt onto wax paper. In large bowl, cream butter with sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture alternately with milk. Fold in blueberries. Place paper baking cups in each of 12 large muffin pan cups. Spoon batter into cups, filling each one 2/3 full.

To make streusel topping: In a small saucepan, melt butter. Remove from heat. Stir in brown sugar, cinnamon and walnuts. Sprinkle over muffins.

To bake muffins: Bake in 400-degree oven for 20 minutes, or until tops spring back when lightly pressed with fingertip. (Note: if blueberries are juicy add another 5 minutes.) Remove from pan and cool on wire rack