To Die For Blueberry Muffins

When I was young, muffins meant a box of Jiffy brand. Sometimes it was banana nut, and sometimes it was blueberry flavored. Then, later, my mom moved on to Duncan Hines brand. But I can honestly say that I have no memory of ever eating fresh muffins made from scratch.

So when I first tasted a warm muffin made with fresh, juicy blueberries, topped with a cinnamon streusel, it came as a bit of a revelation. Also, possibly the best thing anyone has ever conceived of as a breakfast food. This is the best recipe I have ever tried for homemade blueberry muffins. Treat yourself over the weekend to something fantastic like these muffins - you earned it!

Note: You can use frozen blueberries instead of fresh. Just bake a little more towards the 25 minute mark.

To Die For Blueberry Muffins
From Allrecipes.com

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

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with 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. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

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.

Bake for 20 to 25 minutes in the preheated oven, or until done.