Blueberry Muffins

We went Berry Picking this past week and wanted to make some muffins when we got home. I found this recipe on allrecipes and really liked how they turned out. I thought I would share.

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
1/2 cup white 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). Grease muffin cups or line 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 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.
To Make Crumb Topping: Mix together 1/2 cup 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 for 20 to 25 minutes in the preheated oven, or until done.

Blueberry Buckle

INGREDIENTS

* 3/4 cup white sugar
* 1/4 cup shortening
* 1 egg
* 1/2 cup milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/4 cup butter, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.

2. Cream together 3/4 cup sugar, shortening, and egg.

3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.

4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

5. Bake at 375 degree F (190 degrees C) for 25-30 minutes. Invite me over than serve warm with vanilla ice cream. Mmmmmmmm.