Preheat oven to 400 degrees.

blueberry muffin

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


Cinnamon topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Combine the first four ingredients into a mixing bowl. In a separate bowl add egg, milk and oil. Pour the liquid mixture into the dry and mix well making sure no clumps are left. Fold in blueberries and fill muffins 3/4 full. I use the big muffin cups which yields 8 muffins. Top muffins with cinnamon crumb miixture and bake for 20-25 minutes. Don’t be alarmed if the batter seems thick, it is.

Topping: combine flour, sugar and cinnamon in a bowl and mix together. Add butter chunks and either use a fork or your hands and just mix the butter around and it will begin to form cinnamon chunks. Once done, sprinkle on top of muffins before going into the oven.

Cinnamon Crumb Blueberry Muffins