Rise and Shine Blueberry Muffins

These muffins are SO good, I just had to share the recipe for those of you who have been around pickin' blueberries already this summer and want a great & tasty breakfast to use them in. I was surprised by the outcome of the batter since it was a lot thicker than I'm accustomed to, and thought I'd missed an ingredient somehow. Not so, expect this batter to be thick. I have actually come to prefer it now since it's so easy to work with.

           {Photo by:  www.allrecipes.com}

Streusal Top Blueberry Muffins
1 1/2 C flour
3/4 C sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 C veg. oil
1 egg
1/3 C milk or cream
1 C fresh blueberries
Mix together all ingredients except the blueberries. Fold in blueberries (do NOT over-mix). Fill muffin tins with rounded scoop.
*streusal topping:
1/2 C brown sugar
1/3 C flour
1/4 C butter, cut into cubes
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
mix all ing. except the butter. Cut in cubed butter (like you would pastry dough). Sprinkle generously over muffins. Bake at 400 degrees for 20-25 min.

Try not to eat the whole pan yourself! My family likes this served with scrambled eggs made with amercan cheese and sprinkle of black pepper.  Yummmm!