Blueberry Muffins

I thought I would share this blueberry muffin recipe I found on Allrecipes.com.

I need to let you know that when I made these muffins, I made a mistake. I just rolled with it and figured it will all work out.  Everyone makes mistakes, right?  

I am happy to report that this mistake actually came out pretty good. Bella (my tester) gave it a thumbs up. "The best mistake you ever made!" 

How to get the results of the mistake?  Add the ingredients for the muffin and include the butter in the mix. Bake them and you're done. (I reduced the sugar to 2/3 of a cup. You don't have to do this, I just think less sugar is more). 

So, how do I know they are good? (besides trying them myself and my side kick Bella trying them)?  Well, first of all, they disappeared quickly. Also, Alex (who complains about going blueberry picking every year stating that he "doesn't like blueberries") asked me to make them again. The mistake way.  I'm hoping to follow the directions correctly one time to see how they taste.

Here's the recipe. 

To Die For Blueberry Muffins

Taken from Allrecipes.com

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

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. 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.

Enjoy!