Saturday Morning Muffins

Scott's been on the new diet for a month now and we're happy to report, it's working SO WELL. Yesterday we were talking about how much better he feels and how drastically his health has improved. It's absolutely amazing. I made some gluten-free, dairy-free chocolate cupcakes last night. (My first attempt at gluten-free baking!) While they tasted a little strange to me (being the first gluten-free baked food I'd tried), Scott said they were perfectly delish. He's totally used to not having gluten and doesn't miss it anymore.

But, boy do I miss baking with it! I used to bake so many pies, cookies, muffins, etc... that I had to limit myself to not starting a new batch of something until the old was eaten. One day this past week Scott was gone on a film shoot. I jumped on the chance to bake and not feel guilty by filling the house up with tempting smells of off-limit foods.

So, Landon and I feasted on blueberry muffins. Mmmmm MMM! This is the best blueberry muffin recipe; try it and see for yourself!

Blueberry Muffins
Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
•  2/3 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon
• 2 Tbs butter

Directions 

• Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners. 
• Combine 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. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture. 
• To make crumb topping: Mix together brown sugar, flour, and cinnamon. Cut in butter to form coarse crumbs, then sprinkle over muffins.
• Bake about 18 minutes.