Today was a very happy day for me because my best friend Amanda and her new husband Travis moved to Indy. I’m so happy they are closer to us now so we can see each other more often. Ben and I helped them move in, and I thought it would be nice to bring a little goody basket for them since, having moved several times myself, I know stocking the fridge usually isn’t high on the list of priorities when you first get to a new place. I made a few different things to put in the basket including these muffins.

I’ve been making these blueberry muffins for quite some time now. This recipe is from Allrecipes and I must say, it is fabulous. It is best with fresh blueberries (I think that is always the case) but is still very tasty in the winter when only frozen are available. The only change I typically make is that I halve the amount of streusel topping. The original recipe makes more than twice what you actually need to top the muffins. The recipe below is with my changes.

Blueberry Muffins
yield: 8 muffins

1 ½ c. flour
¾ c. sugar
½ t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
~1/3 c. milk
1 cup blueberries (or more)

streusel topping:
¼ c. sugar
2 T. and 2 t. flour
2 T. butter, cubed
¾ t. cinnamon

Preheat the oven to 400°. Grease or line 8 muffin wells with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Pour into lined muffin cups; fill to the top.

To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.

Bake at 400° for 20-25 minutes.