Fresh Blueberry Muffins

I made these this morning for my family, and they turned out so well! I found the recipe on Allrecipes.com - thanks Colleen, whoever you are! I only had a 6 muffin tin, so I put the rest of the batter in a little bread pan and that worked just as well. Makes 8 large muffins.

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Crumb Topping (mix with fork, sprinkle over muffins before baking):

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon

Preheat oven to 400º. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture until it is just moist. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 25 minutes, or until toothpick comes out clean.