blueberry muffins

i have a classic go-to muffin recipe but it involves bananas and i dont have those on hand on a regular basis. so i recently tried for a new blueberry muffin recipe that involves things i normally have on hand. seeing as i always have frozen berries, this fit the bill! i'll let you know how they turn out with the davis family this weekend in highlands!

blueberry muffins
what you need...

• for the 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
• 1/3 cup milk
• 1 1/2 cup fresh blueberries
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• for the topping...
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
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• what to do...
• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. I put parchment paper in these instead of relying on always having muffin liners.  Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup (will be just about 1/3 cup but youll want to do this so they are moist enough if your egg is smaller). Mix this with flour mixture. Fold in blueberries with spatula so they do not get destroyed in your mixer. Fill muffin trays right to the top, and sprinkle with crumb topping mixture
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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. Mix with fork, and sprinkle over muffins before baking.  This makes a lot of crumbs but who will complain about the extra butter, sugar, and cinnamon :) not me! 
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• Bake for 20 to 25 minutes in the preheated oven, or until done.  in my convection oven, they took the full 25 minutes in a regular muffin tin (not mini-muffin or silicone pans)