A friend of Kristina’s, Cori Staples, shared this recipe with her and Kristina shared it with me. I am putting it here, along with Cori’s notes so that we can always find it.

Cori Staples’ Blueberry Muffins

1 1/2 c. all-purpose flour
3/4 c. white sugar
1/2 t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries

Crumb topping:
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 t. ground cinnamon

DIRECTIONS
1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 c. measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
3. To make crumb topping: mix together sugar, flour, butter, and cinnamon. Mix with a fork, and sprinkler over muffins before baking.
4. Bake for 20 to 25 minutes.

A few personal notes about this recipe: I didn’t put the crumb topping on the ones Brian had, but it is very good. But proportionally it seems off to me. So if I make the regular recipe I only make half as much crumb topping, if that makes sense. It also has a strange yield – if you do fill the cups right up like it says, it makes about 7-9 muffins per batch. Next time I’ll probably not fill the cups so full and get more muffins out of it, especially when using the crumb topping. That’s just my two cents. Hope you like it!