The tastiest darn Blueberry Muffins

Mmmm. Ummmm. These are so good. Like so good you'll want to look at them and say, "Thank you little muffin for being so darn tasty."

 It's great to find local, in season food. When you shop this way you can cut down on the carbon emissions trucks produce to get food to you, support local farmers and the food just tastes better. I've got a link in my blogroll to the Arizona Farmer's Market Web site. Find the one in your neighborhood.

Here's the recipe for Blueberry Muffins.

INGREDIENTS

Makes 4 large muffins.

• 1 cup and 2 tablespoons all-purpose flour
• 1/2 cup and 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1/4 cup vegetable oil
• 3/4 egg
• 1/2 cup milk
• 3/4 cup fresh blueberries
• 1/4 cup and 2 tablespoons brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons butter, cubed
• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.