To Die For Blueberry Muffins?

When the roommate left town, she also left 2 pints of blueberries, which I have sadly neglected.  So tonight I decided to comb through the berries and identify the best of the rest for these muffins.

**DISCLAIMER: At 383 calories per muffin, these might not count as "healthy", but I'm including them in the blog anyway.  I'm sure you'll forgive me once you eat one.  Yum!**

Ingredients:


Muffins
1 1/2 c all-purpose flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1 c fresh blueberries (Okay, so my berries were of questionable freshness... that's why I put the question mark in the title people!)


Topping
1/2 c sugar
1/3 c flour
1/4 c butter, cubed
1 1/2 tsp cinnamon

Directions:

1. Preheat oven to 400 degrees.  Line muffin tin with muffin liners.
2. Combine flour, sugar, salt and baking powder for the muffins together.  Place vegetable oil into a 1 c measuring cup.  Add the egg and enough milk to fill the measuring cup.  Mix this in with the flour mixture.  Fold in blueberries.  Fill muffin cups to the top with muffin mixture and sprinkle with topping before baking.
3. To make crumb topping: mix together sugar, flour, butter and cinnamon for the topping with a fork.  I used a couple of knives to roughly cut the butter into the mixture.  I think it worked better than the fork.  Also, this made WAY TOO MUCH topping.  I think you could easily cut these amounts in half and have enough topping.
4. Bake for 20 to 25 minutes in preheated oven or until done.  

The recipe claims this makes 8 muffins; if I made it again, I would follow the reviews that suggested making 12 muffins by only filling the muffin cups up 2/3 of the way and baking for 18 minutes.

Costs:

I already had everything in my kitchen, so I don't know!  I'm going with free because I was able to use stuff that we already had.

They smell delicious!  Happy belated birthday to me ;)