Blueberry Crumb Topping Muffins

Blueberry Crumb Topping Muffins (from here)

Notes: These are seriously the BEST muffins. They are so so so so sooooo good! Some of the reviews on the recipe said that you can't use frozen blueberries, but I don't think they know what they're talking about! I used ones that I had frozen from the patch last fall. I didn't even thaw them, and they turned out just fine with the same cooking time. I also replaced the flour in the dough with 1/2 cup of wheat flour this time around, and I think I will add more next time and see what it does because I didn't even notice the wheat in this one. The crumb topping is delicious. This recipe made 12 normal cupcake/muffins for me.

Muffin:
1 1/2 cups flour (I used 1 c. white, 1/2 c. wheat but will try more next time)
3/4 c. white sugar
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. blueberries (I added more than a cup.)

Topping:
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400. Grease muffin pan or muffin liners.

Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder. Place vegetable oil into a 1 c. measuring cup; add the egg and enough milk to fill the cup. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixure.

To make Crumb Topping: mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter (at room temp or microwaved ~10 seconds), and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

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