Fresh Blueberry Muffins

For most of my life I haven't really been the kind of person who ate breakfast in the mornings. Don't get me wrong, pancakes, bagels and muffins are some of my favorite foods but I don't have much of an appetite in the mornings. The few occasions when I do eat breakfast in the mornings it is usually some kind of bread. This recipe was an experiment that came out great. They are light and fresh tasting and a favorite among friends. This recipe is simple to make and the streusel topping takes it one step further on the delicious scale. Thanks to these muffins I may only want to eat things with streusel on them now. This recipe makes twelve muffins, more than enough to share with friends.



Ingredients: Muffins
1-Cup Blueberries
1 1/2 Cups All-Purpose Flour
3/4 Cup Granulated Sugar
1/2-Teaspoon Salt
2 Teaspoons Baking Soda
1/3-Cup Vegetable Oil
1 Large Egg
1/3-Cup Whole Milk

Ingredients: Streusel Topping
½-Cup Granulated Sugar
1/3-Cup All-Purpose Flour
1/4-Cup Butter
1 1/2 Teaspoons Cinnamon



Step One:
Preheat the oven to 350 degrees. Next, grease muffin pan or use liners.














Step Two:
Prepare the streusel topping by mixing the sugar, flour, butter and cinnamon in a bowl using a fork. The ideal texture is an evenly mixed crumble type mix.












Step Three:
In a separate bowl add flour, sugar, salt and baking soda. Then add vegetable oil, milk, the egg, and the blueberries.















Step Four:
Mix evenly then add the muffin mixture to the cups, the recipe should make about twelve muffins. Add the streusel topping to the top of the uncooked muffins.














Step Five:
Bake for 20 to 25 minutes or until the center is firm. Let cool for 5 to 10 minutes and enjoy!