Blueberry Muffins

I have been searching for a blueberry muffin recipe that is actually good enough to make it into the box.  My recipe box that is.  After I try a recipe out, if it's a keeper, it makes it into the box.  Well, after several duds, I finally found a blueberry muffin recipe that is a keeper!  I found it on allrecipes.com here:

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

I like allrecipes.com because they have a star rating system and you can read people's reviews.  This recipe had great reviews, and I now know why!  The topping is what makes them so good.  It only made 12 muffins though, so I will double it next time.  I like to cook in bulk and eat on it for days.

Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (I used frozen blueberries & rinsed them under cold water to thaw a little)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.Combine 1 1/2 cups flour, 3/4 cup 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. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.Bake for 20 to 25 minutes in the preheated oven, or until done.