I love it that it is starting to be berry season! These muffins started out as blueberry muffins, but I had strawberries too so I thought the two sounded wonderful. Matt loved them.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
3/4 cup fresh blueberries
3/4 cup fresh strawberries, chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Line 8 jumbo muffin cups with muffin liners.
Combine 1 1/2 cups flour, sugars, 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 and strawberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done. Cool and enjoy.