Blueberries are Here and so are the Muffins

When I was out this morning, I thought I'd take a drive down the road to check out the blueberry situation, blueberries grow everywhere around here and the people that sell them out of their vehicles in parking lots are already set up.  I didn't go out with the intention to be picking berries, I had sandals on and no basket - once I see those blueberries, I can't help myself, I have to pick some!!!  I saw plenty and I had to pick!!   All I had was the car garbage can so that is what I used - I just wanted to pick enough today for a batch of muffins, turns out I have enough for two batches.  I told you I can't stop - and if it hadn't started to rain, I would have been out there longer.

I really thought I had blogged about this recipe before for these muffins but I can't seem to find it -  it is just the best!!  The original recipe came from All Recipes but I'll write it down for you right here so you don't have to waste time doing any more clicking, you can get right down to baking these delicious morsels!   These are fresh out of the oven!!

To Die for Blueberry Muffins

1 1/2 c. flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 c. vegetable oil\

1 egg

1/3 c. milk

1 c. fresh blueberries

TOPPING

1/2 c. white sugar

1/3 c. flour

1/4 c. butter, cubed

1 1/2 tsp. cinnamon

Preheat oven to 400 - grease tins or use muffin liners.

Combine 1 1/2 c. flour, 3/4 c. 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 the flour mixture, fold in blueberries.  Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Crumb Topping - Mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter and 1 1/2 tsp. cinnamon.  Mix with fork and sprinkle over muffins before baking.

I ended up with 9 muffins and lots of crumb topping left over, so I'm keeping the leftover topping and will make another batch.

Bake for 20 - 25 minutes.  SO GOOD!!