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1/2 cup milk
1-1/2 cups fresh blueberries, rinsed and drained
Streusel-Walnut topping
Sift flour, baking powder, and salt onto waxed paper. In large bowl cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternately with milk. Fold in blueberries. Place a paper baking cup in each of 12 large muffin pan cups. Spoon batter into cups filling each about 2/3 full. Sprinkle with
Streusel-Walnut Topping. Bake at 400 degrees 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan; cool on wire rack. Makes 1 dozen.
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