Best Blueberry Muffins

Inspired by the blueberries I saw at the grocery yesterday, I picked up two boxes of the tart little dark indigo berries, with dreams of streusel-topped muffins dancing in my head, well...maybe in the oven anyway.

Muffins:

1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries, rinsed and drained



Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1-1/2 teaspoons cinnamon

Preheat oven to 400ºF. Grease muffin pan or line with muffin liners.

Make Muffins: Combine flour, sugar, salt, and baking powder in bowl. Place vegetable oil in a 1-cup measuring cup; add the egg and enough milk to fill the cup (about 1/3 cup). Mix into dry ingredients. Fold in blueberries.  (Batter will be thick consistency but add more milk, a tablespoon at at time, if it seems more like cookie dough.)

Make Topping: Mix topping ingredients with fork until it resembles pea-sized crumbs.

Spoon muffin batter into muffin pan almost to the top; leave room for topping. Sprinkle topping over muffins.

Bake 20 to 25 minutes or until done.

If using a dark pan, lower temperature to 375º.

P.S. Shots taken wtih the new camera - aaahhh, wonderful ! 

Life is so much easier with the proper tools. 

Speaking of tools, I must say Cookie Scoops win my vote for the day!