Thanks to all who responded to my search. Here is the recipe, posted to me
by Jack Dickson (firstname.lastname@example.org). The original version published and
used by me called for butter, not diet margarine. Peggy
>My Mom's Blueberry Muffins
>Recipe By : Dallas Morning News 6/11/97
>Serving Size : 12 Preparation Time :0:00
> 2 cups flour
> 3 teaspoons baking powder
> 1/2 teaspoon salt
> 2/3 cup sugar
> 4 tablespoons diet margarine
> 2/3 cup milk
> 1 egg
> 2 cups blueberries -- fresh or frozen
> 4 tablespoons diet margarine -- softened
> 1/3 cup flour
> 1/2 cup sugar
> 1/2 teaspoon cinnamon
>Recipe: Line a 12-well muffin tin with paper baking cups. Preheat
>oven to 400F. Measure flour, baking powder, salt and sugar into
>a big bowl. Melt butter (about 45 seconds on High, uncovered, in
>a microwave). Add milk, then egg. Stir a little, just to break up the egg.
Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the
blueberries. Pour batter into muffin cups. Cover each with 2 tablespoons of
topping. Bake 30 to 35 minutes.
>When muffins are done, take the muffin tin out of the oven. The
>topping should be browned and crunchy and the tops mounded. Let
>muffins cool in the tin at least 5 minutes. Upturn the tin; the
>muffins will fall out. Makes 12 muffins.
>Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub
>them between your fingers and palms until you've made crumbs about the size
of peas. This may take 2 to 3 minutes.