It’s Saturday before Easter and everyone is sleeping late. Mom is making a batch of these muffins to go with breakfast when everyone gets up. With hot coffee and tea -and eggs and bacon the perfect combination/
Aunt Pegs Blueberry muffins :
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/3 cup blueberries {I used frozen}
1/4 teaspoon cinnamon
Crumb Topping
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon
Preheat oven to 400 degrees
Line crusty old muffin tins with muffin/cupcake liners.
In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add oil, egg, milk and stir until there are no lumps. Fold in blueberries. Set aside.
In a separate bowl mix together the ingredients for the crumb topping with your finger and use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture. Bake at 375 degree until brown about 20 minutes.