A dear friend of mine was in hospital recently and not having a great time. I decided those blueberries I had in the fridge would be put to good use and transformed into fantastic blueberry muffins. The crunchy streusel topping is what made them fantastic!
1 ½ cups plain flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
½ cup sugar
1/3 cup plain flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
Preheat oven to 200C and line a muffin tin with muffin-cups.
Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder.
Measure out 1/3 cup of vegetable oil and pout into a 1 cup measuring cup on top of this add the egg and enough milk to fill the cup. Mix this with flour mixture and then gently fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
For the Streusel Topping - Mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes until golden.