Blueberry Muffins

Blueberry Muffins
1½ cups flour
½-¾ cup sugar
½ tsp. salt
2 tsp. baking powder
1/3 cup oil
1 egg
Milk to fill to 1 cup (about 1/3 cup milk)
½ tsp. vanilla
1 cup blueberries, fresh or frozen

Preheat oven to 375°. Grease or spray a muffin tin. You can use muffin papers, but the muffins will take longer to bake. Mix the streusel topping and set aside. 

Stir together all dry ingredients. Pour 1/3 cup oil into a 1-cup measuring cup. Add the egg to the oil, and then add enough milk to make one cup of liquid. Add the vanilla to the liquid mixture. Stir until the egg is mixed. Pour the liquid into the flour and stir until just barely mixed. The batter will be very thick. This keeps the berries from sinking to the bottom of the tins. Lightly fold in the blueberries. You can also mix the blueberries with the dry ingredients before adding the liquids. 

Spoon the batter into the tin to make 12 muffins. Sprinkle the streusel topping on each muffin, if desired. Bake for 15-20 minutes until done. 

Notes: You can substitute other berries or a small can of drained mandarin oranges for blueberries. If you use oranges, substitute ½ tsp. orange extract for the vanilla.

Tiffany's Note: These were really good.  The last time I made them I remember them being fine, but didn't like working with the thick batter.  I decided to increase the milk by a few tablespoons this time.  The blueberries did settle a bit to the bottom--but it might have also been how I scooped them into the tins.  ?

I did a random butter and sugar topping--I should have done the actual streusel topping recipe to have it work better/look nicer.  :)  They are also great without any topping.

Melinda's Note: If I'm in a hurry, I just leave them plain or sprinkle sugar crystals on top, and skip the streusel. When I do make the streusel, I make a double or triple batch and freeze the leftovers for another day.

I would also note that if you drain the oranges and rinse the blueberries before you start mixing anything, it will reduce the time you spend making the muffins, since the fruit can drain while you are getting the rest of the muffins made.

Eliza's Note: Another way to avoid purple muffins is to put about 2 tablespoons of batter into each tin. Then put a spoonful of blueberries on top. After that, put another tablespoon of batter. You can put the streusel on top or not at this point. 

Eliza's next note: If you have thick batter, then the blueberries won't sink to the bottom. If the berries are frozen and mixed into the batter, it will start to freeze the batter and make it stiff. The muffins will still be OK.

Blueberry muffins with streusel on top.