Blueberry Muffins (my FAMOUS blueberry muffins)
3 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cups vegetable oil
2/3 cups milk
2 cups fresh or frozen blueberries (if frozen, dust in a little bit of flour first to keep them even in the batter)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 teaspoon ground cinnamon
1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine your muffin dry ingredients: flour, sugar, salt and baking powder. Mix all of your wet ingredients together in a separate bowl: oil, milk and eggs. Mix the dry and wet ingredients together gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together all the ingredients, using your fingers to work the butter into the mixture. The butter should be broken down into less than pea size. Sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.