To Die For Blueberry Muffins

 

To Die For Blueberry Muffins

From AllRecipes.com

Makes 8-12 muffins

1 1/2 C all-purpose flour
3/4 C white sugar
1/2 t salt
2 t baking powder
1/3 C vegetable oil
1 egg
1/3 C milk
1 C fresh blueberries (frozen can be used)
1/2 C white sugar
1/3 C all-purpose flour
1/4 C butter, cubed
1 1/2 t ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners

Combine 1 1/2 C flour, 3/4 C 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. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make crumb topping: mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1 1/2 t cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20-25 minutes in the preheated oven, or until done.

**Notes from Em**
- This makes a very THICK batter, almost cookie dough consistency. I had to add another 2T of milk or so in order to get everything to incorporate, I'll blame that on high altitude.
- The recipe calls for 8 large muffins, I chose to do 12 normal sized muffins instead, which means baking for about 18 minutes instead.
- If you choose to use frozen blueberries, drop your heat down to 325 and bake a little bit
longer.
- I only did half of the crumb topping mixture and had WAY more than I needed.