Blueberry Muffins

These muffins are so pretty! I actually didn't have enough blueberries, so I used blackberries instead. I was concerned the muffins would not be as good (because blackberries are bitter tasting), but Chris thought the streusel made the difference! Happy baking!

Blueberry 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 cup fresh blueberries
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate bowl, combine oil, egg and milk. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping, mix remaining ingredients. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes. Makes 8 large muffins.

I made mini muffins. It made about 36 of them. They baked for 15 minutes. Perfect, beautiful domes.