To Die For Blueberry Muffins

The kids woke up this morning wanting blueberry muffins, and my first thought was that I didn't have any mix for them.  Then, it dawned on me why I didn't have a premixed box....I don't cook from a box anymore!  I found this amazing recipe this morning, and it is a keeper!  I thought I would share because it was super easy!  I tripled the recipe, and it made 24 muffins.  The topping really only needs to be doubled, at least for my taste.  I hope you enjoy it as much as we did!

INGREDIENTS

• 4-1/2 cups all-purpose flour
• 2-1/4 cups white sugar
• 1-1/2 teaspoons salt
• 2 tablespoons baking powder
• 1 cup vegetable oil
• 3 egg
• 1 cup milk
• 3 cups fresh blueberries or 3 cups frozen blueberries (thawed)
  

TOPPING

• 1/2 cup white sugar
• 1/2 cup brown sugar
  
• 2/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 tablespoon ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a large bowl; add the eggs and  milk to make it 3 cups total.. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.