1 3/4 C flour
1/4 C sugar
2½ tsp baking powder
3/4 tsp salt
1 beaten egg
3/4 C milk
1/3 salad oil
1 C fresh or thawed blueberries
Mix dry ingredients into a large bowl; make a well in the center.
Combine egg milk and oil. Add all at once to dry ingredients.
Stir quickly, just until dry ingredients are moistened. Gently fold in blueberries. Fill greased (or papered) muffin tins 2/3 full.
Top with streusel topping (optional). Bake at 350 degrees for 20-25 minutes.
Streusel Topping: Mix 1/4C sugar, 1/4 C flour and 1/4 tsp cinnamon. Cut in 2 Tbsp butter until crumbly
Blueberry Lemon Poppy Seed Loaf
Double muffin mix and add
4 Tbsp Poppy Seeds
2 Tbsp Lemon Zest (1Tbsp dried)
Put batter in greased and floured full size loaf pan. Top with single recipe of strusel topping.
Bake at 350 degrees for 1 hour
Drizzle with Lemon Glaze:
1/4 C Powdered Sugar
1 Tbsp Lemon Juice