Blueberry Muffins
Each year I go blueberry picking and pick literally pounds of fresh blueberries! I freeze most of them to use in smoothies, but the rest go into baked goods like these blueberry muffins.
Ingredients:
1 ½ cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk, or more as needed
1 cup blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup margarine
1 1/2 tsp ground cinnamon
Method:
Preheat oven to 400˚F. Line muffin tin with 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 add enough milk to reach the 1-cup mark. Mix this with the flour mixture. Fold in blueberries.
Make the crumb topping. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fingers.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Bake for 20 to 25 minutes.
