Blueberry Muffins ( or Raspberry or Strawberry or black cherry)

Portion Size: 1 Muffin

Ingredients: Yields: 12 servings

Ingredients Notes: 
1 1/2 cups all-purpose flour

3/4 cup white sugar 
1/2 teaspoon salt 

2 teaspoons baking powder 
1/3 cup vegetable oil 
1 egg
1/3 cup nonfat milk 

1 cup fresh blueberries Wash and trim. Or use frozen. Or sub. other fruit. 
1/2 cup white sugar 

1/3 cup all-purpose flour 
1/4 cup butter, cubed 
1 1/2 teaspoons ground cinnamon
For gluten free (GF): Use GF all purpose flour. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2Combine 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.Do not over stir. About 12 strokes.
3Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
4To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
5Bake for 20 to 25 minutes in the preheated oven, or until done

Jacqueline Larson M.S., R.D.N. and Associates