To-Die-For Fresh Blueberry Muffins

Is there anything better than warm blueberry muffins right out of the oven? Better yet, homemade blueberry muffins made with fresh blueberries? I'm not convinced there is. Not to mention, this recipe is very easy and you probably have all of the ingredients in your pantry already. Not only do they taste delicious but they make your home smell amazing as well. Give them a try sometime this week!

Makes 9 large muffins

Muffins:                                     Crumb Topping: 

1.5 C flour                                   1/2 C white sugar
3/4 C white sugar                      1/3 C flour
1/2 t salt                                     1/4 C butter, cubed
2 t baking powder                     1.5 t ground cinnamon
1/3 C vegetable oil
1 egg
1/3 C milk
1C fresh blueberries

Preheat your oven to 400 degrees and grease your muffin tin or line it with paper muffin liners.

The muffins: 
In a medium bowl, mix together 1.5 C flour, 3/4 C sugar, salt and baking powder. In a 1 cup measuring cup, add 1/3 C vegetable oil, an egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in your blueberries. Fill your muffin cups to the top and set aside.

Crumb topping:
Mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1.5 t cinnamon with a fork. Once combined, sprinkle over muffins before baking.

Bake for 20-25 minutes, or until nicely golden brown and an inserted toothpick comes out clean.