Do you know the muffin man?

It's BERRY SEASON!
Many grocery chains are selling the last of the blueberries from the growing season. You can still find great deals at Publix and the local farmers market. I picked up a couple pints and thought I might try out this muffin recipe.
I plan on making some more batches, freezing them, and take them out as needed for breakfasts, snacks, etc.
I must say, to pat myself on the back, these came out delicious! I think what made it was the cinnamon crumb topping. The mix is super simple and uses everything you would normally have on hand. I hate going out to buy one little expensive ingredient just to use it in one recipe. This also took just as much time mixing and cooking as a bag of pre made muffin mix does. And you know exactly what is going into your food!

Ingredients

• 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

Directions

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 in medium bowl
3. Pour in 1/3 cup vegetable oil, the egg and 1/3 cup milk to the dry mixture
4. Mix it all up. 
5. Fold in blueberries.
6. Fill muffin cups right to the top.
7. 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 (or hands, those work much better) and sprinkle over muffins before baking.
8. Bake for 20 to 25 minutes in the preheated oven, or until done.

This recipe made 12 regular sized muffins. Yes, one is missing from the picture. Yes, I did eat it.