BLUEBERRY CRUMB MUFFINS

This is a really easy and delicious recipe. Makes 8 regular sized muffins. Unfortunately they are highly caloric ( 383 per muffin), so share them with your neighbors. You can double the recipe to make large muffins or double to bake in a 9 x 13 baking dish or pan to make a cake just be sure to increase the baking time. A toothpick inserted into the center of the cake should come out clean.

1-/2 Cups white 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 (approx-see directions)
1 cup fresh blueberries (not frozen)
1-2 teaspoons cornstarch to coat blueberries

Topping:
3/4 cup white sugar
3 tablespoons white flour
2 tablespoons butter, cubed
1/2 teaspoon ground nutmeg
Mix the topping ingredients together with a fork.

Preheat your oven to 375.
Grease muffin cups or use cupcake liners.
Combine flour, sugar, salt and baking powder.
Pour vegetable oil into a one-cup measuring cup and add the egg and enough milk to fill the cup.
Add the oil, egg and milk to the dry ingredients and combine. Add the cornstarch coated blueberries and fold into the batter. Fill muffin cups right up to the top. Sprinkle topping over each muffin.
Bake for 20-25 minutes in the preheated oven or until a toothpick inserted int he center comes out clean.
Enjoy warm or at room temperature.