Blueberry Crumb Muffins

When I purchased these blueberries I had very healthy intensions, its swimsuit season after all. Why not stock up? Let the healthy eating commence!

blueberries_earlyblue

Yeah, I had slight slip up. Ya see, it was cloudy this morning…sorta chilly and sprinkley-ish, not at ALL swimsuit weather. One thing lead to another and the next thing you know this happened . . .

followed by this . . .

and this . . .

and at long last, this . . .

Clearly I cannot be trusted, even with the healthiest of ingredients. I’m choosing to believe that despite the butter, sugar and flour the nutritional value of the almighty blueberry prevailed. The next time you find yourself with a basket full of blueberries on a cloudy day, might I strongly suggest you try out these muffins. Trust me, they’re worth the splurge. Like the great Milli Vanilli once sang, Blame it On the Rain. So wise.

What are your favorite rainy day treats?

1 1/2 cups flour

3/4 cup 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 brown sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Line muffin pan 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 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.

To make crumb topping: Mix 1/2 cup brown 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 20-25 min.