Blueberry Muffins with Topping

This was one of the first recipes I learned how to make as a young girl. I was so good at making them that I was dubbed the official blueberry muffin maker. Really my secret has always been doubling the amount of blueberries and using butter instead of shortening. I don't know if that's enough change from the original Better Homes and Garden cookbook that it came from to call it my own recipe, but I did create the recipe for the topping after falling in love with that boxed Betty Crocker or Duncan Heines version of blueberry muffins with topping.

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1.2 tsp. salt
1/4 butter, between fridge and room temperature
1 egg
1/2 cup milk
2 cups blueberries

Mix ingredients in order - just until blended.

TOPPING
1 1/2 TBLS butter, softened
3 TBLS flour
3 TBLS sugar

Mix with a fork until crumbly. Sprinkle generously on top of muffin batter in muffin tins.

Preheat oven to 375 degrees.

Bake for 20-25 minutes.

Makes one dozen.