Blueberry Muffins

• 1 streusel topping (recipe follows)
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh, canned (drained), or frozen blueberries
• 1 streusel topping
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 tsp ground cinnamon
• 2 tbsp firm butter or stick margarine
• tbsp shortening

1. preheat oven to 400F.
2. grease bottom only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, with shortening, or line with paper baking cups.
3. make the streusel topping and set aside.
4. (mix flour, brown sugar and cinnamon in a medium bowl.
5. then cut in butter, using a pastry blender or crisscrossing two knives, until crumbly).
6. set topping aside.
7. beat milk, oil and egg in a large bowl with a fork or wire whisk.
8. stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
9. Fold in blueberries.
10. divide batter evenly among muffin cups.
11. sprinkle each with about 1 tablespoon of streusel topping.
12. bake 20 to 25 minutes or until golden brown.
13. if baked in greased pan let stand about 5 minutes in pan, then remove pan to wire rack.
14. if baked in paper baking cups, immediately remove from pan to wire rack.
15. serve warm if desired.
16. ** if using self rising flour, omit baking powder and salt.

streusel topping, milk, vegetable oil, egg, flour, sugar, baking powder, salt, blueberries, streusel topping, allpurpose, brown sugar, ground cinnamon, butter, shortening

Taken from cookpad.com/us/recipes/347519-blueberry-muffins (may not work)