An update on these muffins I made with fresh peaches.

My SO loved them so much he was mad at me for taking them to work!
So on Friday night I decided to make a double batch to take to a family "corn freezing" day...

I never dreamed they would all get eaten because others brought stuff too. Yup all gone again. He only got one!

I used 1 large peach for each batch. This time I patted the crumb topping down so it would "stick" better.

I will say, this muffin matches any bakery muffin I have ever eaten! I think almost any fruit would work.

Two of my sisters asked for the recipe...one to take to a church picnic today!

Thanks again Ivamae...here you go!

Blueberry Muffins - makes 9 large ones.

1&1/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries ( I used half of the pint container.)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 & 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less)

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.
Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture.
3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking.
4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

Excellent! I just made some.

YUMMMMMMMMMM!

I just learned that bluberries need to cool a bit!
:o)