MUFFINS - BLUEBERRY CRUMB MUFFINS

The recipe is perfect as it is. If you like a thicker crumb layer, double the streusel toppings. It will give you scrumptious crumbly tops.  Pulsed rolled oats and walnuts can also be added to the streusel ingredients as well.

Makes 12 muffins.

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, beaten
1/3 cup milk
1 cup fresh blueberries

Streusel Toppings
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup butter, cubed

Preheat oven to 400F. Grease a muffin pan or line with muffin papers.
Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add to flour mixture, stirring just until moist. Fold in blueberries. Fill muffin cups right to the top and set aside.
Mix together sugar, flour, and cinnamon in streusel toppings. Cut in the butter until mixture resembles coarse crumbs. Sprinkle toppings over muffins.
Bake in the preheated oven for 20-25 minutes.

From allrecipes.com