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
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 400°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, vanilla extract 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.
    
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter. Mix with fork, and sprinkle over muffins before baking (optional).
    
Bake for 20 to 25 minutes in the preheated oven, or until muffins pass the tooth pick test.

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> Beef Tenderloin
> Potato Croquettes