Blueberry Streusel Muffins

This past weekend I stopped at the United Market Street
grocery store. I love this store. I guess you could say it is like a small Central Market. I could walk all day long through it's aisles. The small town that I live in only has a little grocery store, so in my opinion it is well worth the 1 1/2 hour drive to go to a larger town just to shop here. The produce section is my favorite. I love to look at all the different colors of the fruit and vegetables. As I walked around I spotted a section of fresh blueberries and raspberries. I bought both of them and decided I would try to bake some muffins. The raspberries didn't make it to the muffins, they were eaten along with my morning oatmeal, but the blueberries did. I got this recipe from my good old standby cookbook Betty Crocker's 40th Anniversary Edition Cookbook. The muffins weren't too sweet at all. It would make a really good breakfast muffin. Not at all sugary like the store bought muffins. Here is the recipe for anyone interested.

Blueberry Streusel Muffins

1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 egg
2 cups all purpose flour or whole wheat flour
1/3 cup sugar
3 tsp salt
1 cup fresh blueberries

Heat oven to 400. Prepare Streusel Topping. Grease bottom only of 12 muffin cups or line with paper baking cups. Beat milk, oil, vanilla & egg. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy) Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 - 25 minutes or until golden brown. Immediately remove from pan. 1 dozen muffins.

Streusel Topping

1/4 cup flour
2 tablespoons packed brown sugar
2 tablespoons firm margarine or butter
1/4 teaspoon ground cinnamon

Mix all ingredients until crumbly.