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!
- 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.
Hubby is going to have a yummy treat before church tonight! :)
Happy Saturday ya'll!!