To Die For Blueberry Muffins

I know there is another blueberry muffin recipe on this blog, but this is my go-to recipe. Everything about this is easy and delicious. This recipe has a crumble that you can choose to use or not, that's your choice. I've also used other fruits with this recipe and have gotten great results! Easy, Adaptable, and I can make it as sugary as I want-- Awesome!

As you can tell, I chose to not have the crumble on it this time.

To Die For Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

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 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. 

3. To make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoon cinnamon. Mix with fork, and sprinkle over muffins before baking.

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