Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Cranberry Muffins

Ingredients

• 1/2 cup butter or margarine (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries fresh or frozen (roughly chopped)

Topping

• 2 tablespoons sugar
• 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 400 degrees F.  Grease or line a 12 slot muffin tin.

In a mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.  Fold in sour cream.

In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.  Add this flour mixture to the creamed mixture, stirring just until moistened.  Fold in cranberries.

In a small bowl combine topping ingredients.

Fill muffin tin slots 2/3 full and sprinkle with topping.

Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red).  Cool in tins for about 5 minutes before removing.  Makes a dozen muffins.

~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins.  I think they turned out pretty good.  Again, tart, yet semi sweet.  I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~