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into the Blue

I have always liked anything with Blueberries in it - muffins, pancakes, cheesecakes, donuts, crepes and what have yous, but have never tried baking or cooking with it,  Blueberries are just too darn expensive to use for my kitchen experiments that am scared I will just waste money if the end product turns out inedible - that is my one fear when experimenting actually and the reason I have never tried making cheesecakes.

This weekend though I had the chance to buy fresh Blueberries because they are on sale! they are priced at half off that grabbed (after carefull scrutiny) a couple of those mini mini plastic boxes. I didn't want to begin making something too ambitious (like a cheesecake) but opted for something simple so I decided to make muffins with streusel topping. 

Blueberry Streusel Muffin
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
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon

How to: 
- 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 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. 
- 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. 
-  bake for 20 to 25 minutes in the preheated oven, or until done. 

 loved the 'crunch' of the sweet crumbly top


 this is what a had for breakfast

I wish blueberries to always be on sale!!!  experiment success!!!
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