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1.
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Preheat oven to 400*F. Grease muffin cups or line with muffin liners.
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2.
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Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
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Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
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Mix this with flour mixture.
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Fold in blueberries.
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Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
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3.
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To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
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Mix with fork, and sprinkle over muffins before baking.
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4.
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Bake for 20 to 25 minutes in the preheated oven, or until done.
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My Note: HELPFUL TIPS: Vanilla isn't needed for this recipe (as someone have suggested).
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Makes no difference ,and I put a heaping overflowing teaspoons & I've made this 50+ times.
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Other than that, this recipe makes me a hero at the office!
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They say BETTER than any bakery!
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I use BROWN SUGAR instead of white for the topping.
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When I have buttermilk, I use that in place of milk.
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It's important to use butter at room temp (to a point that if you put a fork through it, it would smush).
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This makes it a lot easier to put on top.
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You can substitute blueberries with any fruit & it turns out great!
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Be sure to use PAM on the pan or they may stick.
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Also, frozen blueberries do not turn out the same.
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Fresh Fresh!
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Regular size tins make 12 at 18 minute Giant tins as recommended make 5-6 so double recipe!
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(Update 7/08): I you have had trouble with the muffins sinking.
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You're are over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one.
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If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter.
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Use fork to mix and has nice coarse texture.
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Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink!
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I took a look at the recipe reviews for these muffins and incorporated suggestions.
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In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top.
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I then baked them in a 400*F. oven for 18 minutes.
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They were excellent!
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This recipe would be great with other types of fruit added (other berries, diced peaches, etc.)
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or with chocolate or white chocolate chips, etc -- .
