Wednesday, June 29, 2011

Fresh Blueberry Muffins

Crumb Topping:

1/4 cup sugar
1/8 cup all-purpose flour
3/4 teaspoon ground cinnamon
2 tablespoons butter, cubed

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
1/3 cup milk
1 cup fresh blueberries

Preheat oven to 400 degrees F. Line with muffin cups with liners.

Crumb Topping: Mix 1/4 cup sugar, 1/8 cup flour, 3/4 teaspoon cinnamon, and 2 tablespoons of butter with a fork in a small bowl. Set aside.

Combine flour, sugar, salt, and baking powder. Add the vegetable oil, egg, and milk. Fold in the blueberries. Fill the muffin cups about 2/3 full.

Sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Any leftovers freeze beautifully. I made another batch because we had good fresh blueberries on hand that I didn't want to go to waste.

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