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Monday, October 10, 2011

To Die for Blueberry Muffins

I am not a morning person at all. When my daughter screams, "Mommy!" in the morning, all I want to do is hide under the covers for a few more minutes. So usually, I am not in the mood to make a huge breakfast, either. I like something that is good and quick.

Lately, Virginia has been on a blueberry kick. She loves her some blueberry waffles. When I was at the grocery store, I grabbed some fresh blueberries for her. Well, don't you know, my silly goose turned up her nose at the blueberries. I don't like to waste food, so I decided to make blueberry muffins. I usually use the store-bought muffin packs, but I ran across this To Die for Blueberry Muffin recipe on AllRecipes and decided to give it a shot.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line with muffin liners. I always like to put two liners in one muffin spot. Like my mother, I tell my family that the one that gets the double liner is going to have a lucky day. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.

Measure 1 cup of vegetable oil; add egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb-topping mixture.

To make crumb topping: Mix 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.

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

Post originally submitted by Kathy (absolutelykathy) to the CentralPiedmontMommies blog on Sept. 8, 2011.

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