Blueberry Muffins

I realized earlier in the week that I've never made proper blueberry muffins. This recipe calls for a streusel topping, like the coffee cake muffins a few weeks back that were so popular. I think I've perfected that type of topping with this incarnation. The key is to let your butter soften, really soften till it's french butter dish creamy. Then mix the flour, sugar and cinnamon with a fork until it's very crumbly, almost the consistency of brown sugar. Reactions tomorrow.



Ingredients

Batter

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Streusel topping

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, very softened
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F . 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 streusel topping mixture.
3. To Make Streusel 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.