Blueberry muffins seem so Americana to me. Here is a recipe to tweak to make it 'yours' with the addition of a 1/2 teaspoon of vanilla, changing some of the milk to buttermilk or sour cream, or even
Blueberry Muffins
1 1/2 c all-purpose flour
3/4 c sugar
1/2 t salt
2 t baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 c fresh blueberries
1/2 c brown sugar sugar
1/3 c all-purpose flour
1/4 c butter, cubed
1 t ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Blend with a fork. Mix this with flour mixture just until moist - do not over mix! Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
Bake for 20 to 25 minutes or until done.
