To Die for Blueberry Muffins

My boss had so many raspberries that she did not know what to do with them. She found this recipe and used them instead of the blueberries. They are wonderful. You only need 1/2 of the topping for one recipe. I hope that you enjoy them!

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups flour
• 3⁄4 cup white sugar
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1⁄3 cup  oil
• 1  egg
• 1⁄4 teaspoon  almond extract
• 1⁄3 cup milk
• 1  cup fresh blueberries
• 1⁄2 cup white sugar
• 1⁄3 cup flour
• 1⁄4 cup butter, cubed
• 1 1⁄2 teaspoons cinnamon

Directions

1. Preheat oven to 400 degrees F.
2. Grease muffin tins or line with paper.
3. To make muffin batter, combine the first 4 ingredients.
4. Place vegetable oil in 1 cup measuring sup, add egg and extract and then enough milk to fill the cup. (approximately 1/3 cup milk).
5. Mix this with the dry ingredients.
6. Fold in blueberries lightly.
7. Fill prepared muffin cups to the top and sprinkle with crumb topping.
8. To make crumb topping, combine the last 4 ingredients.
9. Mix with fork and sprinkle over muffins before baking.
10. Bake 20-25 minutes in preheated oven or until muffins test done.