This Week's Recipe from "Gourmet Goddess"

Remember those delectable Blueberry Muffins that Daphne likes to keep on the kitchen counter 'just to have in the house'? Me too! I love blueberries and so will you with this recipe. I am actually growing blueberries in my own garden at the moment, so I can guarantee you that I will definitely be making these muffins! Don't forget the pics!(recipe courtesy of http://eatingrichly.com)

Blueberry Muffins with Crumb Toppingmakes 6 large muffinsIngredientsMuffins:
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
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamonInstructionsPreheat the oven to 400 degrees.  Grease a muffin tin or line with muffin cups.Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.  In a glass measuring cup, pour in the 1/3 cup oil.  Add an egg and then pour in enough milk to make a full cup of liquid ingredients.Pour liquid ingredients into dry ingredients and mix well.  Carefully fold blueberries into mix and spoon into muffin cups.Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.