1/4 cup butter, softened
1/3 cup sugar
1 teaspoon vanilla
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1 2/ cup blueberries, fresh or
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cut into 8 pieces
1 cup confectioner’s sugar
a little heavy cream
Preheat oven to 375 degrees F. Line a standard 12-muffin pan with paper liners; set aside.
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, beat butter and sugar together until pale a fluffy, about 2 minutes. Add egg and vanilla; mix to combine. Alternate adding flour and milk to butter mixture, starting and ending with flour mixture. Gently stir in the blueberries.
Portion batter into 12 muffin pan cups, each cup should be about 2/3 full.
In a medium bowl, combine all streusel ingredients with a fork until the streusel has a large crumb texture. Divide streusel evenly over the entire tops of all the muffins.
Bake muffins for 25 to 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove muffins to a wire rack to cool. While cooling, stir just enough heavy cream into the confectioner’s sugar to make a thickish glaze. Artfully drizzle glaze all over the streusel top of your cooled blueberry muffins.
Let sit long enough for glaze to set.