Double this recipe and add extra blueberries then fill muffin cups to top edge for extra large results…
1-1/2 C. Flour
3/4 C. Sugar
1/2 tsp. Salt
2 tsp. Baking Powder
1/3 C. Vegetable Oil
1 Egg
1/3 C. Milk
1 C. fresh blueberries
Topping:
1/2 C Sugar
1/3 C Flour
1/4 C butter, cubed
1-1/2 tsp. cinnamon
Directions:
1) Preheat Oven to 400° F. Grease muffin tin or use liners.
2) Combine 1-1/2 cups flour, 3/4 cup sugar, salt and baking powder.
3) 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 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 20 to 25 minutes or until done.