After hours of research based on a request from my wife, I found a simple, but absolutely delicious blueberry muffin recipe. No unusual or special ingredients, no tricky or complicated directions, just a simple flour, sugar, oil, egg, and milk recipe. Actually, I can see the base aspect of this recipe as a blank canvas – blueberry, lemon blueberry, apple cinnamon, cherry chocolate, pumpkin spice… you get the idea. Call it breakfast or dessert, these muffins won’t last long once you make them. Which is a good thing, because as easy as these are to make, you can make them several times a week!

 

 

Setup:
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
Sprinkle the blueberries with 1 tbsp flour and toss gently to coat. Set aside.
Prepare the topping:
Add together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork or pulse with a food processor until crumbly.
Prepare the batter and bake:
In a large bowl, whisk together the 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Pour vegetable oil into a 1 cup measuring cup, then add the egg and add enough milk to fill to the 1 cup mark.
Stir the wet ingredients and lemon zest into the dry ingredients until incorporated, but not over-mixed.
Gently fold the blueberries into the batter.
Fill muffin cups 3/4 full and cover with crumb topping mixture.
Bake for 20 to 25 minutes until done when a toothpick comes out clean.

Enjoy!