Blueberry Muffins!

My Mom and her friends had their annual "get-together" aka drink wine and be WAY too merry weekend. :) Anyway, I was asked to provide some desserts and breakfast foods. One of the items on the list was : BLUEBERRY MUFFINS! I happen to be a huge fan of blueberries... raw, in cereal, in smoothies, and especially in baked goods.I took my favorite Blueberry Muffin recipe and added a special twist! That special twist is a cinnamon/butter crumble top (like the stuff you'd find on the top of coffee cake).

They were a hit!

BLUEBERRY MUFFINS w/ COFFEE CAKE TOPPING!

(Yields about 12 small muffins, or 8 large)

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. Preheat oven to 400 degrees F. Line cupcake/muffin tin with cupcake liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

3. Mix egg, vegetable oil and milk together. Mix this with flour mixture.

4. Fold in blueberries. (I always add 1/2 cup extra)

Fill muffin cups right to the top.

...Now for the REALLY good part!

To make the Coffee Cake crumb topping you'll need:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter,

and 1 1/2 teaspoons cinnamon.

2. Mix with fork, and sprinkle over muffins before baking.

Bake muffins for about 18 minutes, or until golden brown on the top.