"To Die For" Blueberry Muffins (altered Allrecipes.com)

Another winner!

As with everything I make from recipes, I change some things with what I know should work and based upon reviews from the original recipe.

Original recipe for 8 giant muffins http://allrecipes.com/recipe/to-die-for-blueberry-muffins/detail.aspx

My altered recipe which makes 11 normal size muffins wasn't enough for 12 but that's ok by me.

Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I had 2%) with 1 tsp. of white vinegar added (homemade buttermilk)
1 - 1 1/2 cups fresh blueberries

1/2 cup dark brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed, room temp
1 1/2 tsp. 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 in a medium size bowl. In a 1 cup measuring cup; add vinegar and milk. Let the makeshift buttermilk set for 5 minutes then add in the egg and oil, you can add more milk until you fill up to the 1 cup mark, if needed. Mix this with flour mixture on low speed until no dry spots can be seen. (DO NOT OVER MIX). Fold in blueberries. Fill muffin cups right to the top (I use a trigger ice-cream scoop for even distribution) 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 & mush with fork, and sprinkle over muffins before baking.

4.Bake for 18 to 20 minutes in the preheated oven, or until done.

Makes 11 regular cupcake sized muffins

Calories 272
Carbs 40
Fat 11
Protein 4
Sugar 24
Fiber 2