Blueberry Streusal Muffins

Some people are egg people, others are bagel with a shmear of cream cheese. Well besides the fact that I love the aforementioned, I ladies, and gents am a Blueberry Muffin Person. Its a type of person in a class of our own. You see there's something about a tall steaming cup of coffee sitting next to a jumbo blueberry muffin still slightly warm, with a crunchy streusal topping. 

Pause. Please allow me to clarify. Jumbo is simply not a word, but rather the main event. You need to take your time when you eat a blueberry muffin. its that sorta thing. A small average size just won't cut it.
A few weeks ago I sent some muffins over to a friend. Let's just say she joined the blueberry muffin team hope you will to.

Blueberry Streusal Muffins
1 1/2 cups  flour
3/4 cup white sugar
1/2 tsp. salt

2 tsp. baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries (dusted with flour)

streusal

1/2 cup sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

Preheat oven to 400 degrees, line muffin pan with cupcake liners.               

Combine flour, sugar, salt and baking powder set aside.  Combine wet ingredients, oil, milk and egg . Mix this with flour mixture. Fold in blueberries. Fill muffin cups almost to the top. (I used an ice cream scoop to divide the batter evenly)

Struesal: Mix  sugar, flour,  butter, and cinnamon. Mix with fork, and sprinkle over muffins

Bake for 20 to 25 minutes in the preheated oven, or until done