Wednesday, August 15, 2007

Blueberries get a turn

I had some blueberries and never having made them before, I thought, why not? I used big, 3" muffin tins and this recipe only made four of those and let me tell you, they were WAY too big. The muffin tastes great but you can't eat too much of it. It weighs you down and good. These would be perfect in a regular 12 cup muffin pan. They're so filling, I had one for dinner and then another half for breakfast the next day. Nothing quite beats warm cake, does it?


From All recipe submitted by: Colleen

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
1/2 tsp vanilla
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

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. 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.

3. 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.

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

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