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1/3 cup sugar
¼ cup butter or margarine (slightly softened)
1 egg
2 1/3 cups flour
4 tsp. baking powder
½ tsp salt
1 cup milk
1 tsp vanilla
1 ½ cups fresh or frozen (partially thawed) blueberries
Topping:
½ cup sugar
½ tsp cinnamon
1/3 cup flour
¼ cup butter or margarine

Preheat oven to 375 degrees.  Cream butter and sugar together until fluffy.  Beat in egg.  Sift together flour with baking powder and salt.  Alternate adding flour and milk to creamed mixture.  Stir in vanilla and mix well.  Gently fold in blueberries and spoon batter into greased mini muffin cups.  Set aside.  Mix the topping ingredients together, cutting in butter, then sprinkle mixture over the tops. 

Bake 10 – 15 minutes until lightly browned and set (Check muffins after 10 minutes.  Time varies depending on muffin size).  Makes approximately 3 dozen mini muffins (Recipe can also make 12 regular-sized muffins).