Blueberry Muffins

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

• 1/3cup 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.

Preparation Method:

I used the muffin method to prepare blueberry muffins. I followed the recipe exactly as instructed. For the blueberries, i used fresh ones. I had some trouble making the topping because it wasn't very informative on how to mix it and it was very hard to get an idea of what it should look like. I used a rubber muffin pan and did not use liners, the muffins were hard to take out.

Critique:

These muffins claimed to have been "to die for", by recipe name, but i could easily live without these. These muffins were a total disaster. I don't know where i went wrong. I did everything as instructed! The muffins were very rubbery and tough.The flavor was terrible, the blueberries were not sweet and i should have used frozen ones. The crumb topping, however, was very good. The butter melted and it produced a nice, tasty, sweet topping. The top of the muffins were good, but only because of the topping. 

Assessment:

I would try to make these again and use frozen blueberries. I would also use a different pan and use liners.