Blueberry Muffins

In the effort to use up the last of the blueberries that David bought, I decided that I would make blueberry muffins. I swear this is the last recipe that calls for blueberries! I found this recipe on AnniesEats. I really liked this recipe a lot. I made these and I thought they were amazing. David unforunatly said he likes the box kind better. I have to say that some of the box ones are great, but there are some days were you just want some blueberry muffins from scratch. They have a completly different texture and taste than the ones from a box. Anyways, I would make it again and thats all that matters! Sorry no pictures on this one as they were all eaten before I could take any. Here is the post by Annie with a picture.

Blueberry Muffins
Yield: Muffins
Weight Watchers: 4 points per muffin

1 1/2 cups of flour
3/4 cup of sugar
1/2 tsp. of salt
2 tsp. of baking powder
1/3 cup of vegetable oil
1 egg
1/3 cup of milk
1 cup of blueberries or more

Streusal topping:
1/4 cup of sugar
2 tbl. and 2 tsp. of flour
2 tbl. of butter, cubed or softened
1/4 tsp of cinnamon

Directions:

1. Preheat oven to 400 degrees. Grease or line 8 muffin wells with liners.

2. Combine flour, sugar, salt and baking powder in a medium bowl.

3. Pour vegetable oil into a 1 cup measuring cup, add the egee and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries into mixture.

4. Pour the mix into lined muffin cups.

5. To make the streusal topping, in small bowl combine sugar, flour, butter, and cinnamon. Mix well with fork until crumbly. Sprinkle over tops of muffins.

6. Bake at 400 degrees for 20-25 minutes.