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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
1/2 c. buttermilk
1 c. fresh or frozen blueberries

Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.
Combine all muffin ingredients, except blueberries, with fork until
well mixed. Fold in blueberries. Fill muffin cups almost to top of
muffin liner. Sprinkle with crumb topping mixture.

1/2 c. brown sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp. ground cinnamon

Mix together all ingredients with fork. Sprinkle over muffins before
baking. Bake for 20 to 25 minutes in preheated oven, or until done.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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