Wakey Wakey Eggs and Bakey...

Lately I've been living my third trimester up cooking lots of yummy comfort food from my Sister, Heather's, and Kimme's recipe books and pinterest pages.  I love technology for making it easy to try their "tried and true" recipes.  I trust their cooking and it makes me feel closer to them.  Cooking with my family and eating good home cooked food together is my new favorite hobby.  This blueberry muffin was a hit with John and James...

Kimme's Blueberry Muffins With Crumb Topping

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 or frozen blueberries

TOPPING: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

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.