Janalee's Blueberry Muffins

Crumb topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen