Blueberry Muffins

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