The original recipe is called "To die for blueberry muffins", but as I don't think any food is worth dying for, I'll just call them Delicious Blueberry muffins. :)
1 1/2 cups all-purpose flour
3/4 cup white sugar (or half this amount honey)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
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
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. (NOTE: If your muffin tins are regular sized, like ours, then you can just 3/4 the topping recipe and still have plenty!)
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
Serve with butter for a wonderful treat!
I baked a double batch of these muffins this morning before heading for work in town and was glad to see a few left when I returned. ;)
My dad just got home too, as he was over by Linton, helping an Organic farming friend of ours load up the 3 semis that came this evening for the farmers' organic oats.
Have a good nights sleep and, to all my Northern friends, stay warm!