Blueberry Muffins...an alternate recipe!

3 cups all-purpose flour

1 1/2 cups granulated white sugar

1/2 teaspoon salt

4 teaspoons baking powder

2/3 cup vegetable oil

2 eggs

2/3 cup milk

2 cup fresh/frozen blueberries, dusted with a tablespoon of flour

Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Spray muffin tins with non stick spray and line with parchment muffin liners.
In a large mixing bowl, combine 3 cups flour, 1 1/2 cups sugar, salt and baking powder, set aside. Place vegetable oil into a 2 cup measuring cup; add the eggs and enough milk to fill the cup. Add the egg/liquid mixture to the flour mixture and stir until just combined. Do not overmix. Fold in blueberries. Using a 1/4 cup ice cream scoop, scoop into muffin pan. Should yield 21 large muffins.

To Make Topping: combine the topping ingredients with your fingers and sprinkle over muffins before baking.

Bake for 20 to 25 minutes (slightly longer if using frozen berries) or until toothpick inserted comes out clean.