With a plethora of extra
blueberries in my fridge
{I got a sweet deal of 2 lb for $3.99 at smiths} and an
itch to bake, I found this recipe online and tried it. With a few alterations of my own {i.e. whole wheat flour} I made a delightful treat. I wish I had replaced splenda for sugar and applesauce for oil, but alas did not have those ingredients. Enjoy!


Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon baking powder
1/3 cup vegetable oil
1 egg
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
Directions:
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.
Nutritional Information:
Amount Per Serving Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg
Prep Time: 15 Min Cook Time: 25 Min Ready In: 40 Min
Yield 8 large muffins or 12 regular sized
Recipe found here.