Blueberry Muffins

Original recipe from here.

I accidentally substituted butter for the vegetable oil the first time I made these, and they turned out well. Also added a half teaspoon of vanilla. These are pretty easy and quick to make. And taste great, too.

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
• 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.

Oatmeal Cinnamon Muffins, with additions

Ingredients:
3 cups old-fashioned oats
3 cups buttermilk (can do 1 1/2 cups milk and 1 1/2 cups melted butter, if you're in a pinch)
6 eggs, lightly beaten
3 cups all-purpose flour
1 cup packed brown sugar
1 tbsp and 1 1/2 tsp baking powder
3+ tbsp ground cinnamon (to taste!)
1 1/2 tsp baking soda
1 tsp nutmeg (heaping)
3 tsp almond extract

Instructions:
In large bowl, combine oats and buttermilk; let stand for 5 minutes.
Stir in eggs and almond extract.
Combine dry ingredients; stir into oatmeal mixture just until moistened.
Fill greased muffin cups until 2/3 full.
Bake at 400 F (200 C) for 15  minutes or until done.
Cool in pan 10 minutes before moving to wire rack.