My Always Well-loved Blueberry Muffins

Thursday evenings are my free evenings, nothing really to do... so that often spells "baking"!
I am the dessert bringer for a prayer meeting tomorrow evening. Other than the (secret) savory snack, I baked up some of my always well-loved blueberry muffins!

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

1 cup white sugar
2/3 cup all-purpose flour
1/2 cup butter, cubed
1 tablespoon ground cinnamon




Directions
Preheat oven to 400 degrees F.
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil in a small bowl, add the egg and milk, blend well.
Mix the wet ingredients with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 teaspoons cinnamon (well, I am not a big fan of lots and lots of cinnamon so I sometimes skip this).
Mix with fork and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until surface turns golden.
Yield of 16 muffins.

That's what's for dessert tomorrow!