Blueberry Muffins

A fast and easy way to get something warm and sweet set in front of your family and friends. All in all, with a little preparation, you should be able to accomplish this within an hour. Blueberry Muffins 1 3/4 cups all-purpose flour 1/2 cup granulated sugar 2 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 egg 3/4 cup milk 1/3 cup softened butter 1 cup fresh or frozen blueberries Topping 1 tablespoon sugar 1 teaspoon ground cinnamon 2 teaspoon all-purpose flour 1 tablespoon butter Mix together to form coarse crumbs. Preheat oven to 400 degrees. Combine all the ingredients for the muffins in a large mixing bowl except for the blueberries. Mix just until the batter is moistened. Carefully fold in the blueberries. Line your 12-cup muffin tin with cupcake papers. Fill each one approximately 2/3rds full. Sprinkle the prepared topping on each muffin. Bake for about 15-20 minutes depending on your oven. Muffin should be golden brown and spring back to the touch. Cool for a few minutes before removing the muffins to a cooling rack. Ideas . . . No blueberrie on hand? Fresh cranberries roughly chopped work well although it will be a slightly sharper tasting muffin. Replace blueberries with 1 cup of roughly chopped apple. Whether you peel them or not is your preference. I'd add a fourth cup chopped nuts, too.