Crunchy Topped Blueberry Muffins

Crunchy Topped Blueberry Muffins

Makes 24 medium muffins

Ingredients

2 eggs

1 cup milk

2 tsp. vanilla

1/2 cup vegetable oil or melted shortening

3 cups flour

1 cup sugar

4 tsp. baking powder

1 tsp salt

2 cups fresh blueberries.

Instructions

Heat oven to 400 degrees. Grease muffin pans or use paper cupcake liners.

Beat egg with fork. Stir in milk, vanilla and oil. Add dry ingredients and stir until flour is moistened. Batter may be lumpy. Do not over mix.

Carefully stir in the blueberries. Fill muffins cups 2/3 full. Sprinkle the top each muffin with some Crunchy Topping. (See below)

Bake in 400 degree oven for 20-25 minutes until golden brown.

Drizzle with Glazed Topping (below)

Crunchy Topping

4 Tbsp. soft butter

1/2 cup brown sugar (packed)

4 Tbsp. flour

3/4-1 cup chopped pecans or walnuts

Mix together with a pastry blender or a fork. May need to add a little more flour to make it a bit more crumbly. Sprinkle over top of muffins before baking.

Glaze Topping

Mix 1 cup powdered sugar, 1/2 tsp. vanilla and about 2 Tbsp. milk with a spoon in a small bowl. Be sure it ends up liquid enough to drip it over the top of the muffins. (may have to add more milk or sugar to get it to a good dripping consistency) Using a spoon, drizzle the topping over the top of the muffins after baking.

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