Crumb Top Bluberry Muffins

Breads/Pastries > Muffins

2 cups flour
1/3 cup plus 1 teaspoon sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1 cup milk
1 large egg
3 tablespoons butter or margarine melted
1 cup fresh blueberries (thaw if frozen}

Crumb Toppiing

3/4 cup flour
1/2 cup packed brown sugar
1 tablespoon cinnamon
3/4 cup butter or margaring (softened)

Preheat oven to 350 degrees, spray with cooking or
paper line muffin tins. In large bowl combine
flour, sugar, baking powder and cinamon. In another bowl beat milk, egg and softend butter or
margaring just till blended. Pour liquid ingrediants into dry ingredients and beat till blended. Fold in blueberries with wooden spoon.
fill muffin tins half full, set aside. In a small bowl mix with wooden spoon the flour,
cinamon, brown sugar and softened butter or margarine till crumbs form. Sprinkle crumb topping over muffins and bake at 350 degrees for
25 minutes or when muffins feel firm to touch.
Makes one dozen