To Die For Blueberry Muffins

This is a great summer treat, because fresh blueberries are must for this recipe. blueberries are one of the healthiest fruit you can eat. After a little research I found out that blueberries have a role in reducing risks of some diseases, including inflammation and certain cancers. Isn't that enough of an excuse to eat a wonderful blueberry muffin (perhaps two?). 

These muffins really are to die for. The have a crunchy topping with a moist interior, which is a great combination. Unfortunately the recipe for the topping wasn't correct with the amounts. I had to double the dry ingredients, in order to get the crumble effect. I had topping left over, so I just put it in the freezer (I will make these again!). To avoid this situation I would recommend halving the butter in the topping. Other than that a very good recipe from allrecipes.com!  

To Die For Blueberry Muffins Recipe:

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

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	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.
3.	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.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.