Blueberry Muffins

I've been wanting to make these for a while now, I was trying to wait for Blueberry season, which is around the end of June, July, but I couldn't wait, so I used frozen blueberries,they turned out just as delicious:).

  Here are the ingredients needed :
  1 1/2 C. flour
  3/4 C. white sugar   
  1/2 tsp. salt
  2 tsp. baking powder
  1/3 C vegetable oil
  1 Lg. egg
  1/3 C. milk
  1 C. blueberries
  1/2 C. white sugar
  1/3 C. flour
  1/4 C. butter
  1 1/2 tsp. ground cinnamon
     Preheat your oven to 400. Grease or even easier line muffin pan with paper liners.

,

        Combine 1 1/2 C. flour with 3/4 C. sugar and the baking powder in mixing bowl.
         Now this next step seems a little weird, but it's right. In a 1 C. measuring cup mix together the 1/3 C.
vegetable oil, one Large egg, and fill the rest of the cup with the milk...

                                       

                                                                                              
     Mix this little concoction in with the flour mixture mix on med speed for only about 1 minute or so...
                                         

                                         

   Gently fold in about 1 to 1 1/2 C. of the blueberries, now if using fresh make sure they are washed and drained really well, if using frozen, make sure they are defrosted,rinsed and drained really well...

                                         

       

                         
                                      Doesn't that look yummy??? Now, evenly divide this into your 12 Cup prepared muffin pan...                    

   

                 
        Now for the best part... Creating the delicious crumb topping ...Mix together 1/4 C. butter at room temperature, the 1/2 C. sugar 1/3 C. flour and 1 1/2 tsp. cinnamon, use a fork or pastry blender to create those delicious little crumbs. 

       

                        
Try and evenly distribute the crumbs on the top of each muffin, it seems like a lot, and it is!! This is gonna be Good!!

             
Pop these babies in the oven and bake for 25 to 30 minutes, make sure to do the toothpick test before removing them, it is hard to tell by looking due to the crumb topping... 

    When done, let cool in the pan only about 10 minutes or so, the crumb topping will try to cool and make it tougher to get the little buggers out...

      Ta!!Da!! mmmmmmmmmm absolutely delicious, now pour yourself a Cup of coffee, or a tall glass of milk,and enjoy!! Let me know what you think, I would Love to hear from you, Comments welcome!
   Working hard on a pumpkin cheesecake cupcake, and a few chocolate ones as well. Until next time...
xoxo, Kat