Monday, February 25, 2008

Blueberry Almond Crunch Muffins

Muffin Batter
3 cups flour
1 1/2 cup sugar
1 tsp salt
1 TBS baking powder
2/3 cup oil
2 eggs
2/3 cup milk
2 pkg fresh blueberries
1/2 cup sliced almonds
handful shredded coconut (optional)

Crumb Topping
1 cup sugar
2/3 cup flour
1 stick butter, cubed
3 tsp cinnamon

Preheat oven to 400*. Grease muffin cups. Combine flour, sugar, salt and baking powder. Stir and then add oil, milk, and eggs. Mix well. Fold in blueberries and almonds. And since I'm a spazz, I threw in a handful of shredded coconut. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done. This makes 22 muffins. Not 24, not 23, but 22.

To Make Crumb Topping: Mix together 1 cup sugar, 2/3 cup flour, 1 stick butter, and 3 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.