These are truly delicious, prize-winning muffins!
It has been our family's favorite muffin recipe for a while now!
Daddy and our pastor especially love them as they love blueberries,
and we are blessed to live in a land flowing with this sweet little fruit.
HOWEVER, I'm not sure I would go so far as to agree that they are worth dying for!
So, no need to take their title literally! : -)
For Brielle's birthday party, we substituted raspberries for the blueberries,
and some folks thought they were even more delicious that way!
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
1/3 cup milk
1 cup fresh blueberries (we use frozen, and roll in flour)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
|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. 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.|
|3.||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.|
|4.||Bake for 20 to 25 minutes in the preheated oven, or until done.|