Easy Blueberry Muffins

I had some remaining frozen blueberries and I wanted to use them up so I can buy new ones.

I made these muffins so my husband and I can take this to work everyday for the week. It's a great breakfast treat! I do not put the crumb topping because I find it messy, but it is up to you!

The recipe is from allrecipes.com

Ingredients:

Muffins:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable/canola oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)

Crumb topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon

Directions:

Muffins:
1. Preheat oven to 400 F
2. Grease muffin tins or line with muffin liners.
3. Combine flour, 3/4 sugar, salt and baking powder.
4. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
5. Mix egg with flour mixture.
6. Fold in blueberries.
7. Fill muffin cups right to the top.

Crumb topping:
1. Mix together sugar, flour, butter and cinnamon using a fork.
2. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes. Yields 8 (normally).