Blueberry Crumb Muffins

Makes 12 muffins. Bake at 350 F.

Ingredients for batter:

¼ cup softened butter

½ cup granulated sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

Pinch of salt

3 tablespoons frozen orange juice concentrate

3/8 cup milk

3/4 - 1 cup large fresh or frozen blueberries

Ingredients for crumb topping:

⅓ cup flour

¼ cup softened butter

½ cup granulated sugar

¾ teaspoon cinnamon

Directions:

For the batter:

1. In a large bowl, beat the butter and sugar.

2. Add the egg and vanilla, beating another minute.

3. Mix in the dry ingredients alternately with the remaining liquids, beating until smooth. Add enough of the milk to make batter consistency.

4. Line muffin tin with cupcake liners, and spoon batter into each liner to about half full.

5. Push 4 - 6 large blueberries down into the batter of each muffin.

For the crumb topping:

1. Combine the flour, sugar, and cinnamon.

2. Cut in the softened butter until the mixture forms crumbs.

3. Generously top each muffin with the mixture.

Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.