(Serves)
Batter
2 eggs
3 cups all-purpose flour
1½ cups fine white sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2/3 cup of milk
2 cups fresh blueberries or 1 cup dried blueberries
Topping (Mix together these four ingredients)
½ cup brown sugar
1/3 cup all-purpose flour
¼ cup butter, cubed and softened
1½ tsp cinnamon
Pre-heat oven to 400 ° F.
Spray a mini muffin pan inside and top of pan with spray vegetable oil or line with muffin cups liners.
Combine the flour and sugar, salt and baking powder.
Fill a 2 cup measuring cup with the 2/3 cup of oil and on top of the oil add the egg and enough milk to fill the measuring cup to 2 cups.
Mix the wet ingredients with the dry.
Fold in the blueberries.
Fill the muffin cups 2/3rds full and then take a tsp full of the crumb topping mixture and put it on each of the muffins.
Bake for 10-15 minutes in the oven or until done.
