Blueberry Muffins

1 1/2 c. SR flour
3/4 c. sugar
1/3 c. oil
1 egg
1/3 c. milk (I had to add a little more for consistency)
1 c. blueberries (I used fresh, but frozen will work too)

Crumb Topping

2/3 c. brown sugar
1/4 c. SR flour
2 T. butter, cubed
1/4 t. cinnamon

Preheat oven to 400. Thoroughly spray muffin tins. Combine flour and sugar. Add egg, milk, and oil. Mix well. Fold in blueberries, do not beat. Fill muffin tins to the top.(Be sure you spray around the tops too, they will overflow!) Make crumb topping and sprinkle on top of each muffin before baking. Bake 20-25 minutes until wooden pick comes out clean. (These muffins were huge! & delicious!)

Crumb Topping Directions:

Combine all ingredients with a fork. Sprinkle over tops of muffins before baking.