My brother-in-law and sister-in-law had there new baby girl last week! Of course, I had to bring the proud new parents some food. I figured most people would bring them dinner [I also brought enchiladas, that I froze with reheating instructions, that they could eat when the visiting crowds died down] so I wanted to bring breakfast. I settled on blueberry muffins for a tasty mindless meal.

I really enjoyed this recipe [of course I kept one for myself] because of the streusel topping. It really set it about a typical blueberry muffin.

Blueberry Streusel Muffins
Source: allrecipes.com

1 1/2 c. all-purpose flour
3/4 c. sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 c. milk
1 c. blueberries

Streusel Topping
1/2 c. sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp ground cinnamon

Preheat oven to 400F. Grease muffin tin (or line with paper liners). Combine flour, sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg 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.

To Make Streusel Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.