The Not So Perfect Mom: Red, White and Blue Muffins

In an attempt to be a little festive for the 4^th of July, I found an awesome Blueberry Muffin Recipe online, doctored it up (just a little) and poof…the best muffins I think I have ever made. They were so simple too.

I found this “To Die For Blueberry Muffin” recipe on the allrecipes.com website.

http://allrecipes.com/recipe/to-die-for-blueberry-muffins/

The below recipe is how I prepared the muffins I made.

Ingredients

1-1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

3/4 cup fresh blueberries (use 1 cup blueberries if not adding raspberries)

3/4 cup fresh raspberries (optional)

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter (melted)

1-1/2 tsp ground cinnamon

Directions

Preheat oven to 400 degrees F. Grease muffin tin or line with cupcake liners.

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 and raspberries.

Fill muffin cups right to the top,

(Note: To keep my muffins uniform in size, I use an ice cream scoop similar to this one (http://www1.macys.com/shop/product/oxo-ice-cream-scoop-trigger-scoop?ID=568304&cm_mmc=Google_DMA_Home_Cookware_PLA-_-PLA+Home+Brands+-+Cookware_PLA+-+Cookware+-+OXO+-+2-_-18237734540_-_-_mkwid_NZGt460a|d{device}_18237734540%7C-%7CNZGt460a)

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter (I melted my butter first), and 1-1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.