Eleanor’s Blueberry Muffins

2 c. flour
1 c. sugar
1 T. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. canola oil
1 c. rinsed and dried, de-stemmed blueberries,

The night before, mix together in a batter bowl the flour, sugar, and milk, stir well. Cover and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Spray muffin pans with cooking oil spray (large or small). Then add the egg, baking powder, salt and oil. Stir thoroughly. Gently mix in blueberries, trying not to crush them.

Fill each muffin cup 1/2 full and cook in oven for 20-25 minutes, when golden brown. Makes 18 regular sized muffins or 36 mini muffins. This is my grandmother’s recipe. Can add a streusel topping for added sweetness…(3/4 c. flour, 1/2 c. brown sugar, 1/2 c. butter mixed together and sprinkled on top evenly before baking) Yummy!

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Pumpkin Blueberry Streusal Muffins

This makes such a warm and inviting addition to your breakfast or just enjoy one in the afternoon with a fresh, hot cup of coffee.

2 1/2 c. flour plus 2 T. separated
2 c. sugar plus 1/4 c. separated
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 1/4 c. canned pumpkin
2 large eggs
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1 t. cinnamon
2 T. butter

Streusel topping: In a small bowl combine 1/4 c. sugar, 2 T. flour, 1 t. cinnamon. Cut 2 T. butter into the mixture with a pastry blender and blend until crumbly.

Combine 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl, stirring well. Stir wet mixture into dry mixture, just until moistened. Gently fold in blueberries. Spoon batter into lightly greased muffin pan, filling 3/4 full. Sprinkle with streusel topping.

Bake at 350 degrees for 30 minutes. Serve warm.

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