Perfect Blueberry Muffins

I've always loved blueberry muffins made with boxes mixes, especially when they started including the streusel topping.  Yum.  These aren't much more difficult to make than those boxed mixes plus I like to think they are healthier since they are homemade.  Luke begs for bites when I have one of these.  Like he tries to pull my hands away from the muffin because he wants it.  Kids are pretty honest about their opinions.  I think he would recommend you try these. (I have a healthier blueberry muffin recipe coming soon too, in case all this sugar isn't quite up your alley.)

Blueberry Muffins
yield: about 10 muffins
Ingredients
muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable or canola oil
1 egg
~1/3 cup milk
1 cup blueberries (frozen or fresh)

streusel topping:
1/4 cup sugar
2 TB + 2 tsp flour
2 TB butter, cubed
3/4 tsp cinnamon

Directions
1) Preheat oven to 400°.  Line muffin tin with liners.
2) Combine flour, sugar, salt, and baking powder in a mixing bowl.  Using a glass measuring cup, measure the oil and add the egg.  Add enough milk to reach 1 cup total with the oil, egg, and milk.  Stir this and then add to the flour mixture.  Stir just until combined and then gently add the blueberries.  Pour into prepared muffin pan.  These puff up quite a bit so you don't want to fill them too full.  I've made between 9-11 per batch but could probably stretch to an even dozen.
3) Combine the sugar, flour, and cinnamon for the streusel.  Cut in the butter and mix with a fork or pastry blender until it resembles coarse sand.  Sprinkle over the top of the muffins.
4) Bake for 20-25 minutes or until a knife inserted in the center comes out clean.  Cool briefly in the pan before transferring to a wire cooling rack.

Like most baked goods I've had good luck freezing these.  One of the many items I made multiple batches of pre-surgery.

source: Annie's Eats