BLUEBERRY MUFFINS

The specialty of this muffin is the strudel topping.  It reminds me of store bought muffins.  A couple of key points to remember when making this recipe is not to mix the flour too much to make sure it rises when cooking.  I used regular sized muffin cups to get 12 muffins.  I am thinking that mini muffins with these measurements would give a higher "rise" look.  Although this is really not necessary.  The top of the muffing with the strudel topping was a favorite at my house.  Even though we are trying to watch our weight, we couldn't help ourselves and finished all the muffins in one night.

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

• Preheat oven to 400 degrees F (200 degrees C).
• Line muffin cups with muffin liners.
• First make the strudel topping by Mix ing all the topping ingredients together with a fork.  Set aside
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Mix together the vegetable oil, the egg and the milk
• Add the flour mixture and using a wooden spoon mix through.
• Fold in blueberries.
• Fill 3/4 of the muffin cups and sprinkle with crumb topping mixture.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Makes 12 muffins