Blueberry Muffins

These muffins are really really good. I made them for Bible study, and they were a hit!

1.5 cups flour
3/4+ cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup mild
1 cup fresh blueberries

1/2 cup white sugar
1/3 cup flour
1/4 cup butter, cubed
1.5 tsp ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1.5 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 the flour mixture. Fold in blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture. To make topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1.5 teaspoons cinnamon. Mix with fork or pastry blender and sprinkle over muffins. Bake for 20-25 minutes in the preheated oven, or until done.

Some little notes: I read some reviews that suggested adding a little more sugar to the muffin recipe, so I filled it just a little higher. I thought they were plenty sweet enough. I used blueberries I had frozen myself since blueberries are not readily available at this time, and they turned out great. I am not sure if blueberries from the store are somehow different. I put the blueberries in frozen because I had read that helps them retain their juices. I made mini muffins, and they only took about 10 minutes to cook. These are great!



I made these the night before, and I actually thought they tasted better today than they did right out of the oven!