Blueberry Muffins

I've been craving blueberry muffins for awhile and finally decided to make them for a play date (I love finding a good excuse to bake). The original recipe came from allrecipes.com, click here for the website.

A couple of things I changed. I did double the recipe and it made 21 muffins. I added 3 cups of frozen blueberries (I rolled them in some of the flour first to prevent them from bleeding into the batter). I used 1 cup of whole wheat flour. I added some vanilla into my batter.

Blueberry Muffins

• 1 1/2 cups all-purpose flour
  3/4 cup white sugar
  1/2 teaspoon salt
  2 teaspoons baking powder
  1/3 cup vegetable oil
  1 egg
  1/3 cup milk
  1 cup fresh blueberries
  
  
  Crumb Topping
  1/2 cup white sugar
  1/3 cup all-purpose flour
  1/4 cup butter, cubed
  1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Mix together the vegetable oil, egg and milk (I added a 1/2 tsp vanilla). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.