These are the infamous muffins that my mother-in-law makes. Once many years ago, I promised to save the last one for Matt but gobbled down anyway because they're so good. He found me in full chipmunk cheek mode, trying to eat the evidence.

Yield: 12

Ingredients

2 cups flour
1 cup scant sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk (coconut milk also works but makes the batter a little more thick)
1/3 cup oil
1 egg
1 cup blueberries

Optional Crumble Topping

3 Tablespoons butter, melted
1/2 cup all purpose flour
95 mL firmly packed light brown sugar
1/4 teaspoon ground cinnamon
Pinch teaspoon salt

Directions

1. Preheat oven to 375F & prepare muffin pan with paper liners
2. Combine the flour with the other dry ingredients
3. Measure blueberries and take 1-2 Tbsp of the flour mixture, lightly toss the blueberries with the flour. Using a sieve, remove the blueberries from the flour ** This will help prevent them from bleeding colour in your muffin.
4. In a separate bowl mix the liquid ingredients together
5. Once both liquid and dry ingredients are mixed separately, add the dry bowl to the wet.
6. DO NOT over mix – only mix until there is no remaining dry or wet ingredients that are separate.
7. Add blueberries and fold slightly (colour of the fruit shouldn’t change the colour of the batter)
8. Portion muffin batter into prepared pan using a scoop or spoon. There should be no remaining batter.
9. If adding topping…Melt butter in a small bowl in the microwave for 15-30 seconds. Then add the rest of the ingredients to the bowl and stir to combine. It should be chunky! Sprinkle on top of muffins and then bake. ** there shouldn’t be any remaining strudel (use it all up)
10. Bake at 375F degrees for 18-25 minutes or until a toothpick comes out cleanly
11. Allow to cool in pan on a cooling rack for 3-5 minutes. Then remove from the pan to finish cooling.