Blueberry Muffins

This is from my Betty Crocker cookbook. They are topped with streusel. I've made them that way before and they're really good!! I decided to make them without this time, but I'll give you the recipe with the streusel included. (Calorie information from Betty Crocker.)

Ingredients:
Streusel Topping, if desired
3/4 c milk
1/4 c vegetable oil
1 large egg
2 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 c fresh, canned (drained) or frozen blueberries

Streusel Topping:
1/4 c all-purpose flour
1/4 c packed brown sugar
1/4 tsp ground cinnamon
2 T firm butter or stick margarine

Directions:
Heat oven to 400F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Make Streusel Topping: Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
Beat milk, oil and eggs 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 T topping.
Bake 20-25 min or until golden brown. If baked in greased pan, let stand about 5 min in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.

Nutritional Information:
Calories: 170
Fat: 6g
Saturated Fat: 1g
Carbs: 27g
Protein: 3g

Ratings:
Kristen: 4
Dave: 4