Blueberry Muffins

"Mmmmmm" is what Jane Baird would say with each bite she took of her blueberry muffin that I made for her....I mean that WE made together :) I had some left over blueberries so I made her muffins to eat for breakfast this week. They were so yummy so I'm including the recipe. While we were making the crumble topping, Jane Baird discovered that if she licked her finger and then stuck it in the cinnamon & sugar mixture, it would stick and she could lick it off her fingers. She stuck her sweet little fingers in it about a dozen times before I added the flour. Then she started putting her entire hand in so I called Daddy in for reinforcement.

Jane Baird's Blueberry Muffins

For the muffins:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup cinnamon applesauce (instead of oil)
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1 teaspoon lemon zest

For the 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.