Homemade Blueberry Muffins

I've never made any kind of muffin from scratch except for walnut muffins. We are blueberry muffin lovers but for some reason it has never occurred to me to make them without a mix.

For a long time I used the mix with the imitation berries (I'm gagging a little now that I think about it). I thought I was really stepping up in the world when I switched to the mix with the real blueberries in a can. While my kids gobbled those up faster than I could clean up the mess from making them, they just didn't have much flavor. They were bland.

This week Julia and I decided to try our hand at homemade muffins for some new neighbors we have. I found a recipe, we made them last night, and behold.......

I am now a homemade muffin snob!

I know you want the recipe. It's so simple it's ridiculous. And they are SOOOO good! They even have a fancy crumb topping that makes them perfect.

Blueberry Muffins

1 1/2 cups flour
3/4 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (or a little more)
1 teaspoon vanilla
1 cup fresh blueberries

(topping)
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

• Preheat oven to 4oo. Grease muffin pan or use liners.
• Combine flour, sugar, salt, and baking powder.
• Place vegetable oil in measuring cup. Add egg and enough milk to make 1 cup. Mix this with flour mixture. Add vanilla.
  
• Fold in blueberries.
• Fill muffin cups.
  
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Sprinkle crumb topping on top of muffin batter.
• Bake at 400 for 20-25 minutes.
  

**Muffin tops are the best part so don't be skimpy when you fill your muffin pan!
**Make sure all ingredients are at room temperature before making any kind of muffin.
**Don't make these when you have just started a new diet. Trust me.

And if you want more muffin related reading, this is a great post. =)