Blueberry Muffins with Crumble Topping

I am SO excited to start this cooking blog. I love to be in the kitchen, cookin' and bakin' up a storm. However, I suffer from large bouts of lack-of-inspiration-itis some days. This blog is to get me and anyone else who's interested out of that "what's for dinner" rut. Wahoo! Let's get started!!

So, first post on my new blog. The pressure's on! What should I make? Well, a couple of months ago, my mom and I went to the Church's wet pack and purchased some beautiful frozen berries. I mean, these things were HUGE! My freezer had bit the dust, so they all went over to her freezer. Just the other day, I finally retrieved my beautiful blueberries, raspberries, and strawberries. My mouth started watering immediately, so I looked up blueberry muffin recipes online. I found this one and tried it. It says to use fresh berries, but my frozen ones held up great and the muffins were a hit. I guess all of the boxes of blueberry muffin mixes down in our food storage will be used a lot less frequently from now on!

Blueberry Muffins With Crumble Topping

1 1/2 cups Flour

3/4 cups Sugar

1/2 teaspoon Salt

2 teaspoons baking powder

1/3 cups Vegetable oil

1 egg

1/3 cups milk

1 cup fresh blueberries (I used frozen)

Topping:

1/2 cup Sugar

1/3 cup Flour

1/4 cup Butter

1 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Combine flour, sugar, salt and baking powder. Mix oil, egg and enough milk to make one cup. Mix the oil/egg/milk into the flour mixture. Fold in blueberries. Fill muffin cups to the top. To make Topping: cut the ingredients together with a fork. Sprinkle the tops of the muffins with the topping. Bake 20-25 minutes. Makes 12 muffins.

Results: My family gobbled these up...next time, I will have to make a double batch!