To Die for Blueberry Muffins
recipe from Lisa@ The Cutting Edge of Ordinary
1 1/2 all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
enough milk to fill one cup
1 cup fresh or frozen blueberries

Topping
1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter, cold and cubed
1 1/2 teaspoons cinnamon

Preheat the oven to 400. Grease the muffin cups or use muffin liners.

Combine the flour, sugar, salt and baking powder in a large bowl. Whisk to mix. Place the vegetable oil into a 1 cup measuring cup and add the egg and vanilla and enough milk to fill to the 1 cup line. Mix this with the flour mixture. Fold in the blueberries. The batter will be thick.

Fill the muffin cups to the top. I used an ice cream scoop and one scoop filled them perfectly.

To make crumb topping:

Mix together the brown sugar, flour, cubed butter and cinnamon. Using your hands or a pasty blender combine until the butter is pea sized. Sprinkle over the muffins before baking. I used a heaping tablespoon for each one.

Bake 20 - 25 minutes in a preheated oven or until they test done. Let cool 5 minutes in pan, then remove to rack. Eat warm is possible!