Blueberry Streusel Muffins from Ani

Ingredients
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose or whole wheat flour (if using self-rising flour, omit baking powder and salt)
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries (3/4 cup frozen -thawed and drained- blueberries can be substituted for the fresh or canned blueberries).

Lighter Blueberry Streusel muffins: Use skim milk and decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce.
 
Preparation (10 minutes) BAKE: 25 min.  Makes 12 muffins

Heat oven to 400° F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
Prepar Streusel Topping; set aside.
Beat mil, oil, vanilla and egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkleeach with about 2 teaspoons of topping.
Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Streusel Topping
2 tablespoons firm stick margarine or butter (Spreads with at least 65% vegetable oil can be substituted).
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly.