Bisquick Blueberry Muffins with Crumb Topping

(Makes 12)


2 cups Bisquick

1/3 cup sugar

2 T vegetable oil

2/3 cup milk

1 egg

1 tsp vanilla

1 1/2 cups blueberries (fresh or frozen)

Crumb Topping:

3/4 cup flour

2 T brown sugar

2 T granulated sugar

4 T unsalted butter, melted

1/4 tsp vanilla

Pinch of salt

1. Preheat oven to 375.  

2. Combine all ingredients for crumb topping in small bowl with fork until it resembles a crumble.  Set aside. 

3. In a large bowl, combine Bisquick, sugar, vegetable oil, milk, egg and vanilla.  Stir with spoon until just combined (careful not to over mix).  Gently fold in blueberries.  

4. Place in a paper-lined muffin tin, filling almost to the top.

5. Spoon crumb topping on top of each.  Bake for 14-17 minutes, until an inserted toothpick comes out clean.