Happy 4th of July! Its so nice to have a day off work mid-week to sit back and relax with friends and family. I had some extra blueberries left over that needed to be used so I thought I'd use them to create something for breakfast this morning. I don't make muffins too often because my husband and I love buying them from a local bakery but that is definitely going to change. These were so simple to make and tasted phenomenal. They were full of flavor yet light at the same time. This was the perfect start to our holiday followed by pool time with friends and dinner with the family.
Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Streusel Topping:
1/4 cup sugar
2 tbsp and 2 tsp flour
2 tbsp butter, cubed
3/4 tsp cinnamon
Directions:
Preheat the oven to 400 degrees, Grease or line 8 muffin wells with liners.
Combine flour, 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 the egg mixture with the flour mixture. Fold in blueberries. Pour into muffin cups; fill to the top.
To make the streusel topping, combine all listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.
Bake for 20-25 minutes.
Source: Annie's Eats
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