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Breads
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Muffins

Lynn's Blueberry Muffin

2 cups self-rising flour
1 1/3 cup sugar
1 egg, beaten
3/4 cup milk
1/4 cup canola oil
1 cup fresh blueberries
1/4 cup firmly packed brown sugar
2 Tbsps self-rising flour
1 Tbsp butter



Combine flour and sugar in a bowl, mixing well. Reserve 2 Tbs mixture, and set aside.

Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.

Combine blueberries and reserved flour mixture, tossing gently to coat. Fold blueberries into batter. Pour into greased muffin pans, filling 3/4 full.

Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over batter. Bake at 400 degrees for 15 to 18 minutes or until browned.

I could not tread these perilous paths in safety, if I did not keep a saving sense of humor.

- Lord Nelson