Blueberry Muffins

I have heard several of my friends talk about going to pick fresh blueberries and have been in the mood to make homemade blueberry muffins ever since! Since I no time to pick the fresh ones, I just picked up some at WalMart yesterday. I found this recipe on Allrecipes.com and tweaked it a little (see note) to fit my own taste. I was very pleased with how they turned out.
Definately will make them again soon!

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

DIRECTIONSPreheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. 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. 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. Bake for 20 to 25 minutes in the preheated oven, or until done.

NOTE: I added about 2tsp of lemon flavoring to the oil/milk/egg mixture. Also, I sprinkled some flour in with my blueberries before folding them in the batter. This helps the blueberries not to sink to the bottom. Make sure that you grease the pan, including the top of the pan, good. The recipe says it only makes 8 muffins, but I got ten big muffins out of it. Also, remember when making muffins or breads the less you stir it, the lighter they come out.
Enjoy!