Blueberry Streusel Muffins

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I hereby proclaim March to be "Muffin Month" meaning that most of the recipes for this month will be muffins! For today, I made Blueberry Streusel Muffins, why all the blueberry recipes you might ask? I had a whole bunch of frozen blueberries in the freezer, I think this was finally the last of them.

INGREDIENTS
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
1 recipe Streusel Topping (see below) - this is optional

DIRECTIONS
1. Preheat oven to 400 degrees F. Grease twelve 2 1/2 inch muffin cups or line with paper cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.

3. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle streuesel topping over muffin batter in cups (see below). Bake 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm.

Optional Streusel Topping: In a small bowl stir together 3 tablespoons of all-purpose flour, 3 tablespoons of packed brown sugar, and 1/4 teaspoon of ground cinnamon. Cut in 2 tablespoons of butter until the mixture resembles coarse crumbs.

Upcoming Recipes:

Cheese Muffins

Crumb Cake Muffins

Healthy Morning Muffins

Zucchini Banana and Flax Seed Muffins

Do you have any favorite muffin recipes? What muffins would you like to see for the month of March? Post in the comments below: