To Die For Blueberry Muffins

We made these muffins for a yummy morning treat before our trip out to the Tri-Cities last Friday. I made a batch with blueberries and a batch with chocolate chips, they were both delicious. They are, of course, best when they are fresh out of the oven, so I made them up the day before and left them in the fridge already poured into muffin pans, then baked them Friday morning. Love that this recipe is so interchangeable, you can substitute any kind of fruit, nut or chip (chocolate is our favorite) and they turn out delicious! Fresh fruit gives a much better taste than canned or frozen, but still a great base recipe for sure.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (we used buttermilk)
• 1 cup fresh blueberries

 2/3C brown sugar

1/4C flour

1/4 tsp cinnamon

2T butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup packed brown sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk (or buttermilk) 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.
3. To Make Crumb Topping: Mix together  2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. With fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

*~*We made the regular (12 count) sized muffins: Fill 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes.

*~* One review said: I doubled the blueberries, and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). 

Thanks All Recipes