Scrumptious Cinnamon Blueberry Muffin...YUM!

Yesterday I did another batch of Cannon's food and I stashed 1 cup of blueberries to the side so I could make these delicious little treats! I came across this recipe when hunting for the perfect one. The only things I changed were using egg beaters instead of eggs and I used softened butter for the topping because I wanted a finer texture verses a clumpy one. :) I hope you enjoy it!

The Parts:

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

1/4 cup egg beaters

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, softened

1 1/2 teaspoons ground cinnamon

The assembly:

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.
3. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
4. Fold in blueberries.
5. 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.

Hubby is going to have a yummy treat before church tonight! :)

Happy Saturday ya'll!!

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