Sunday Morning Breakfast Muffins

"To Die For Blueberry Muffins"

That's the title of the blueberry muffin recipe I like to used.  I found it at one of my fave recipe sites, Allrecipes, years ago.

A vintage muffin/biscuit tin purchased in a sweet country shop in Strassburg, PA, many years ago.

The recipe calls for cinnamon-sugar streusel topping, but I was in a little rush this morning, so I just sprinkled some turbinado, natural brown, sugar on top.

Not sure I'd die for these muffins, but they are pretty darn tasty! :o)

To Die For Blueberry Muffins

1-1/2 cups a.p. flour

3/4 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

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.  Grease muffin cups or line with papers.

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 or until done.

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