mmmmmuffins.

I forgot to post a picture of the blueberry muffins I made the other day. I think I may have found the best muffins recipe (for now). The texture is very soft and not too crumbly..... even after being left overnight. The recipe also calls for a crumble top, but I didn't make it as I fear it may be too sweet. I might try it another time. I cut the sugar in the recipe by a bit more than half and it was still really good and sweet enough for me. This is good as the husband and I have been trying to eat healthily and we have cut down our daily sugar intake. I also cut the sugar amount so that my Dad can eat the muffins too (he's a diabetic). I hate that splenda crap. Splenda makes everything taste .... fake and chemically altered?!

Super Delicious Blueberry Muffins (stolen from allrecipes)

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (I cut the sugar in the recipe by a little more than half)
  
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil (I only had corn oil at home and it worked well!!)
• 1 egg
• 1/3 cup milk (I used 1%)
• 1 cup fresh blueberries

(Crumble topping)

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

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

I doubled up the recipe and made about 17 decent sized muffins! If you have a ton of fresh blueberries at home right now (snerk!), I recommend you try this :)