Whole wheat blueberry muffins

 This recipe is from my Better Homes and Gardens cook book. It calls for white flour but I decided to try it with wheat, and they turned out great.

 1 3/4 cups all-purpose flour (or wheat)
1/3 cup white sugar (I use brown sugar when using wheat flour)
2 tsps baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
Preheat oven to 400 degrees F. Grease or line 12 muffin cups. In a medium bowl combine flour, sugar, powder, and salt. IN a seperate bowl combine egg, milk, and oil. Add egg mixture to flour mixture and mix just until moist. Fold in blueberries. Fill muffin cups 2/3 full. Top with Streusel topping if desired. Bake for 18-20 minutes.
Streusel topping
3 Tbsp flour
3 Tbsp brown sugar
1/4 tsp cinnamon
2 Tbsp butter
Combine first 2 then cut in butter.