Blueberry Muffins

I've had a couple requests lately for my blueberry muffin recipe so here it is (it's SO about the crunchy topping). I often double the recipe as they go fast. If you do, you might need to add a bit more milk as the batter seems to get a bit dry. Enjoy!

Allie's Blueberry Muffins:

1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup of blueberries (fresh or frozen)

Topping:
1/2 cup white sugar
1/3 cup flour
1/4 cup butter, softened and cubed
1 1/2 tsp cinnamon

Preheat oven to 400 F. Grease muffin tins (or line with paper cups, which is what I use).

Mix dry ingredients together. Add oil, egg, and milk. Mix until moistened. Stir in blueberries until just combined. Fill muffin cups 2/3 full.

Mix topping ingredients together (will be lumpy and crumbly). Spoon onto the tops of muffins. Do not overfill or your oven will be a MESS after (or put a baking sheet under your muffin tins).

Bake for 20-25 minutes until tops are golden. Makes approximately 10 muffins.