Day 25 - Blueberry Muffins

We had a lovely day with Granny today. The Little Diva tried out her winter boots and they were a HUGE hit. She sprinted across the front lawn and granny had to keep up with her. It was definitely cute and we all had a good giggle! I know she's going to want to play out there every chance she gets. I just have to work on her keeping on her gloves!! Her fingers are WAY too adorable for frostbite. I am a HUGE fan of fresh air so we will use duct tape if we have to. Fresh air boosts the spirit and also works wonders on nap time :) 

So I made these this morning for Granny's visit and they turned out as yummy as they did a week ago. Yup I still had squishy blueberries that needed using :D I did tweak the crumble on these muffins and also used Buttermilk instead of milk. Here is the original recipe "click".

And here is the text version with my tweaks for those who aren't "link clickers".

Ingredients:
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
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 cup almond flour
1/4 cup butter, cubed
1 teaspoons ground cinnamon

Directions:

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 buttermilk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 way to the top, and sprinkle with crumb topping mixture. I pushed the crumbs in a little with my fingers - I think it keeps them from falling off during baking!

To Make Crumb Topping: Mix together 1/3 cup sugar, 1/4 cup flour, 1/4 cup almond flour, 1/4 cup butter, and 1 teaspoons cinnamon. Mix with fork/fingers, until it looks like crumbs and sprinkle over muffins before baking.

 Bake for 20 to 25 minutes in the preheated oven, or until done. 

Enjoy!