Best Bakery-Style Blueberry muffins

In addition to our annual sausage strata that we would have on Christmas morning, we also always had Bakery Style Blueberry Muffins.  They were from a mix from Duncan Hines- which they don't make any more.  I was so excited to find this recipe.  They really are delicious!

We even like muffin tops better.  I would maybe quadruple the topping mixture and go to town!

Best Bakery Style Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 Tb. flour
1 Tbsp. butter, cubed
1/8 tsp. ground cinnamon (opt.)
(I would actually double this topping recipe.  I like lots of crumble.)

Muffins:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil]
1 egg, beaten
1/3 cup plus 2 Tbsp. milk
1 cup fresh blueberries


Preheat oven to aa400 Degrees.  Line muffin pan with liners or grease muffin cups.  Make topping in small bowl by mixing all topping ingredients with fork until crumbly.  Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder.  Add vegetable oil, beaten egg, and milk.  Mix together well by hand.  Add blueberries and gently fold into batter.  Fill muffin cups about 1/4 full.  Sprinkle top with crumble topping (about 1 tsp. per muffin.)

Bake 18-20 minutes until done.  Do not overbake.  Remove from muffin pan right away and let cool.  Makes 12 muffins.