Blueberry Muffins

This is my mom's recipe, and it's my favorite! I especially like the crumb topping.

2 c flour
1/2 c sugar
1 T baking powder
1/2 t salt
1 c milk
1/4 c vegetable oil
1 egg
1 1/2 c rinsed and drained fresh or frozen blueberries

Crumb topping:
3 T flour
1 t cinnamon
3 T sugar
3 T butter

Preheat oven to 400 degrees. Combine dry ingredients in a large mixing bowl. Add milk, oil and beaten egg. Mix just until blended. Fold in blueberries. Fill muffin tins about 2/3 full. Sprinkle crumb topping on muffins. Bake about 10 - 12 minutes. Makes 15 - 18 medium sized muffins.

Deluxe Corn Muffins

This is a nice alternative to cornbread.

1 c flour
1 c cornmeal
¼ c sugar
2 ½ t baking powder
¾ t salt
½ t baking soda
1 egg
1 egg yolk
1 ¼ c buttermilk
1/3 c canola
¾ c corn

Honey Butter: ½ c butter, softened & 2 – 3 T honey

In a large bowl, combine first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients. Fold in corn. Fill greased muffin cups ¾ full. Bake at 400 for 15-20 minutes. Cool for 5 minutes before removing. Beat butter and honey until well-blended.