Scrumptiously Sweet Blueberry Muffin

I was debating what to have for breakfast and what to do with the blueberries I just bought when I found this recipe. I was thinking about sweet but somewhat healthy breakfast. I always like sweet breakfast. Blueberries were not my first choice of fruit. It was rather an acquire taste for me. After some juices and pastries… I decided that blueberries are not bad at all. Besides, they are packed with antioxidant and good for you. I wasn’t a fan. But, after I tasted Sara Lee’s Blueberry Crumble bread, I changed my mind. It is awesome! If you haven’t tried one of those, you need to. Seriously good!!

1 1/2 cups all-purpose flour or I used wheat flour
2/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For sweet crumble topping:
1/3 cup all-purpose flour
1/3 cup white sugar
4 tbp butter, cubed
1 teaspoons ground cinnamon

Preheat oven to 400 F. Grease muffin cups or line with muffin liners.
Combine flour, 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.

To Make Crumb Topping:
Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 25-28 minutes in the preheated oven, or until done.

Enjoy the goodness!


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