May 27, 2009

Spectacular Blueberry Muffins

As I type I have crumbs all over my pajamas because I can't put these scrumptious little muffins down. I just realized tonight that I have nothing for breakfast tomorrow and I happen to have a bushel of organic blueberrys from the farmers market on Friday. I knew that me & my little rumps(my son) would enjoy some fresh blueberry muffins with a sugary cinnamon topping for tomorrows breakfast. They turned out so perfect, just the way I love them...bursting with blueberry's, not to sweet and the topping gives it a great sugary crunch...Fab!!

This recipe makes 6 large muffins or 8 small
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
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 400 degrees F
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, 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. 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.

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