Blueberry Muffins with Cinnamon Crumb Topping

Muffins:

* Lighter version

1 3/4 cups all-purpose flour

1/3 cup sugar (*brown sugar)

2 tsp baking powder

1 beaten egg

3/4 cup milk (*non-fat)

1/4 cup cooking oil (*coconut oil or applesauce)

3/4 cup fresh blueberries

In a mixing bowl combine flour, sugar, baking powder and 1/4 tsp salt. Make a well in the center. Combine egg, milk and oil; add all at once to the flour. Stir until just moistened. Put muffins in a regular muffin pan or mini-muffin pan as I did. Bake at 400 degrees. Regular size muffins will take 20 minutes, mini-muffins about 12-13 minutes.

Cinnamon Crumb Topping

1/2 cup packed brown sugar

2 tbsp flour

1 tsp cinnamon

2 tbsp unsalted butter

In a bowl mix these ingredients; cut in butter till crumbly and top muffins before baking.