Blueberry Muffins

Danielle gave us this recipe and it's soooo delicious.  Since we don't have fresh blueberries right now that are affordable I just used frozen.  The berries were tart tasting the first day(which didn't slow my family down at all), but the next day they sweetened up.

BLUEBERRY MUFFINS
By: Home Run Recipes

1 1/2 Cups all-purpose flour
3/4 Cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk aprox.
1 cup fresh blueberries

Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees F.  Grease muffin cups and around the cups to prevent the tops from sticking to the pan, or line pan with muffin liners.
Combine in a medium sized bowl 1 1/2 cups flour, 3/4 cup 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 the flour mixture.  Fold in the blue berries.  Fill the muffins cups right to the top, and sprinkle the crumb mixture on top. 
Crumb Topping:  Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon.  Mix with a fork, sprinkle over the muffins before baking.

Bake for 20 -25 minutes in the preheated oven, or until done.