The blueberries were ripe and ready for picking at Once in a Blue Moon Blueberry Farm in El Dorado Hills, so off we went with these two loves to gather our loot for making blueberry muffins. 
Ahhh, two buckets full; time to pay for them and make our way home for some baking.
These delicious muffins have a sugary-cinnamon crumb topping, which I’m a total sucker for!
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
Crumb Topping Ingredients:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
- Preheat oven to 400 degrees. 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 one 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 preheated oven, or until done.
Now before we go any further, I must admit that there was the sweetest request to add sprinkles to the muffins. Sprinkles in blueberry muffins? Well, why not, indeed!
Now we’re ready for our snack and a favorite book. Yum!