Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 t. salt

2 t. baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 t. ground cinnamon

  
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. (If using frozen- keep frozen until this step otherwise they will loose moistness) Fill muffin cups right to the top.

Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins.


Bake for 20 to 25 minutes at 400 in greased muffin cups or liners.


I like to double the muffin mix and make giant muffins like at a coffee shop. Keep the crumb mix measurements the same.