Blueberries!

O.K. We are definitely doing this again! We went blueberry picking a few days ago and collected 10 pounds of this delicious fresh fruit. Can you believe our five children ate through 10 pounds of blueberries in one day??? This has become a family tradition in August. We will be going again this week...maybe a couple of times. I love to freeze blueberries for blueberry pie. I gotta tell you I couldn't hang on to these little delectables last year. The children informed me that they LOVE frozen blueberries. I gotta admit they are good little popsicles. I did manage to hide some away for blueberry muffins. Here's the recipe:




To Die For Blueberry Muffins



INGREDIENTS (Nutrition)
1 1/2 cups all-purpose 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
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Enjoy!!!