Blueberry Muffins with Cinnamon Struesel

Costco is an evil, evil place.

Why? I love fruit, but Costco sells their fruit in packages to feed of family of 12. And between the Lumberjack and I, it's tough to eat 6 pounds of nectarines or 3 pounds of blueberries before they go bad. Luckily, Dutch helps with the nectarines, but I'm not so sure blueberries are good for dogs. And so, I set out to make Blueberry Muffins with Cinnamon Struesel, which I found on "Dishing Up Delights" and is originally from Vanilla Sugar.

Ingredients

Muffin Batter:

1 1/2 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup vegetable oil

1 egg

1/3 cup milk

1/2 teaspoon vanilla extract

Zest of 1 small lemon

1 cup fresh blueberries

Crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, melted

1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees. Grease muffin cups with Pam (or similar) cooking spray.

In a large bowl whisk together the flour, sugar, salt and baking powder.

In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest.

Incorporate the wet ingredients into the dry ingredients.

Do not over mix, the batter will be thick and slightly lumpy.

Fold in blueberries.

Fill muffin cups to the top.

To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until done.

Enjoy warm with a glass of milk. Yum!