I like muffins. If you are a normal reader, this comes as no surprise. For our family reunion my family was in charge of doing breakfast on Sunday. We planed Heuovos Rancheros, Fruit and Yogurt and Muffins. I was in charge of bringing the muffins! I brought quite a few different kinds, but this was a favorite. Almost all of these were gone! This was not a new recipe, my son LOVES these. I use the base of this for my Chocolate Chip Muffins as well. It is just moist and delicious! So feel free to change it up any way you want!
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
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
1/3 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
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 16 to 18 minutes in the preheated oven, or until done.