Crumble-top blueberry muffins that are completely delicious.

I am a baker. I have yet to figure out if it is because I like eating the batter or the finished product more but either way...I like to bake! It can be very therapeutic with all of the measuring, stirring, and direction following that it entails. It's interesting because I haven't always felt this way about baking, but over the last few years it has become like a friend. A good friend in the way that a recipe is always the same, can be depended on, and can be enjoyed. The smells that come out of the oven as the most recent item is baking, that warm gooey bite when you just can't wait for it to cool off. The feelings that those things stir up in me are of the nostalgic sort.
Similar to baking feeling like a good friend, I think that a good recipe can do the exact same thing. I've shared a few of my favorite recipes here already (here's my favorite recipe for pumpkin muffins) but I have yet to share a recipe for blueberry muffins. That was mainly because I had yet to find one worthy of bragging about. Luckily, I stumbled across the recipe a few weeks back. It is a keeper. These muffins are so full of flavor that you almost sigh when you take your first bite. They are sweet but not overwhelmingly so, and they are delicious with a cold glass of milk. I hope you enjoy them as much as we did!
Ingredients (Makes 8 large muffins) Muffins

• 1 1/2 cups all-purpose flour (I use whole wheat white flour)
• 3/4 cup white sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Crumb Topping

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter, cubed and softened
• 1-1/2 tsp. ground cinnamon

Method

• Preheat oven to 400 degrees F. Grease muffin pan or line with muffin liners.
• Muffins: mix flour, sugar, salt, and baking power. Then add wet ingredients- vegetable oil, egg, and milk. Fold in blueberries. Fill muffin cups to the top with batter.
• Crumb Topping: Mix together sugar, flour, butter, and cinnamon with a fork and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in a preheated oven. I started checking to see if they were done around 18 minutes because I didn't want to burn the bottoms at all but I believe my oven took about 20 minutes for these.

This recipe originates from allrecipes.com and can be found here!