Blueberry Muffins

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients, and coming in at under $10 per meal.

It is blueberry time!

I know so many people who went to the blueberry pickin’ patch this week. And while I enjoy blueberries, the thought of going to the blueberry pickin’ patch sounded like more work and less fun with two kiddos in tow and 90 degree weather. So, I was thankful blueberries were on sale this week. (Check out the Hy-Vee Blueberry Deal and Hen House Blueberry Deal.)

And while I enjoy eating blueberries plain – I especially enjoy them as part of a baked goodie. So this week’s What’s For Dinner will focus on two blueberry baked standards – muffins and buckle.

To Die For Blueberry Muffins

1.5 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1.5 cup fresh blueberries

TOPPING
1/4 cup sugar
5 T all-purpose flour
2 T cold butter

DIRECTIONS
1. Preheat oven to 400 degrees. Grease or line muffin pan.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1-cup measuring cup – add egg and enough milk to fill the cup. Mix this with flour mixture.
3. Fold in blueberries.
4. Fill muffin cups up to the top.
5. Make topping by mixing together all the TOPPING ingredients in a bowl. Sprinkle on top of muffin mixture.
6. Bake for 20 – 25 minutes or until done.