Blueberry Muffins

It's blueberry season so that means it's time for blueberry muffins. I made these one Sunday morning and they were so fast and delicious. The topping really makes them so good. I'm going to stock up on blueberries while they are in season and freeze them for later so I can make muffins all year long. Hopefully someday I will get around to planting my own blueberry bushes.
Ingredients
(adapted from Betty Crocker cookbook)

3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned (drained), or frozen blueberries

1. Heat oven to 400 degrees. grease bottoms of 12 medium muffin cups.

2. Make Streusel Topping, set aside.

3. Beat milk, oil and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.

4. Bake 20-25 minutes or until golden brown (mine take more like 15 minutes or less).

Streusel Topping

1/4 cup flour
1/4 cup packed brown sugar
1/4 tsp. cinnamon
2 tbsp. firm butter

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pasty blender, until crumbly.