Fresh Blueberry Muffins with Streusel

I've been totally into buying BERRIES this summer, and the blueberries from Costco look so good, I can NEVER resist buying them when I'm there! Of course, the container is pretty BIG, so it's hard for me to go through it all FAST enough (because I also buy the strawberries and raspberries and blackberries too!). So, with all the excess berries, I find myself making all kinds of MUFFINS!

Fresh Blueberry Muffins with Streusel
1/4 cup flour
1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 heaping cup fresh blueberries

Heat oven to 400 degrees. Spray a 6-cup jumbo muffin pan with nonstick spray; set aside.

Mix streusel ingredients together with a pastry blender until crumbly; set aside.

Whisk together the milk, oil, and egg. Stir in the flour, sugar, baking powder, and salt until moist. Gently fold in the berries. Divide batter equally into each muffin cup and then top with the streusel. Bake for 18 to 23 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool a few minutes in pan, and then run a knife around the edges and move to a cooling rack to cool completely. (This recipe is basically from Betty Crocker's Cookbook—the big red one—but with some minor changes on my part. Thanks Betty!)

TIP: If you have lots of blueberries hanging around, freeze them in little 1-cup increments so you can grab them from the freezer whenever you want to make these DELICIOUS and ADDICTIVE muffins!

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