Loaded Blueberry Muffins

• FOR THE MUFFINS:
• 1-1/2 cup Whole Wheat Flour
• 1/2 cups Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/3 cups Vegetable Oil
• 1 whole Egg
• 1/2 cups Milk (I Used Vanilla Soymilk)
• 1/2 teaspoons Vanilla
• 1 cup Blueberries, Fresh Or Frozen
• _____
• FOR THE TOPPING:
• 1/4 cups Flour, For Topping
• 1/4 cups Butter, For Topping
• 1/4 cups Sugar, For Topping
• 1-1/2 teaspoon Cinnamon, For Topping

1. To begin, pre-heat oven to 400F and spray muffin pan with nonstick spray or oil.
2. For the batter, in one bowl mix flour, sugar, baking powder and cinnamon. In a separate bowl, stir together the oil, egg, milk, and vanilla. Whisk the liquid mixture very well, until almost frothy and well blended. Add the liquid mix to the dry mix and stir until just blended together. Add half of the blueberries to the bowl and fold in gently. Set the batter aside.
3. In another cup or bowl, add the 4 topping ingredients. The butter should be about room temperature so it mixes but does not melt in.
4. Scoop and evenly divide batter into muffin pan. Then add remaining blueberries, using a spoon to cover lightly with batter so the blueberries stay on the top after being baked. Then spoon the streusal mixture over the unbaked muffins. (Distribute batter depending on what size you want the muffins. This recipe made 9 good-sized muffins for me).
5. Bake for about 15 minutes, then let sit a few minutes before removing so they set. Set them out on a lovely platter and serve! Of course, make sure to set one aside for yourself or you won't get one!!

muffins, whole wheat flour, sugar, baking powder, cinnamon, vegetable oil, egg, milk, vanilla, blueberries, ubc, ubc, ubc, cinnamon

Taken from tastykitchen.com/recipes/breads/loaded-blueberry-muffins/ (may not work)