Don't Be Blue: It's Easter Breakfast!

This is my first foray into a new blog hop. Mom's Crazy Cooking Challenge asks bloggers to bake a particular assigned food for the month. For April, it is Blueberry Muffins. The catch? You have to bake a recipe found on another person's blog. It can't be Taste of Home or Pioneer Woman or another "big name" blogger. Everyone's link is posted on the 7th of the month at a synchronized time.

So, I decided to give it a try this month. I recently discovered A Farmgirl's Dabbles, where Brenda says, "My passion for preserving all my favorite things runs as deep as my roots in the South Dakota soil. I'm fueled by family, friends, fabulous food, & a lotta faith."

This Kansas farm wife can relate to that. So I searched her blog and found her recipe for Grandma Renelt's Blueberry Muffins with Crumble Topping. Since I'm a big believer in a grandma's recipes and Randy is a big believer in all things blueberry, it seemed like the perfect contest and opportunity to jump in.

Jill, Eric & Kinley arrived last night for Easter, I figured muffins would be a special way to wake up the tastebuds. (I don't suppose Kinley will be eating many. We'll have to wait and see if blueberries are as popular with her as with her grandpa.)

Be sure and check out all the other blueberry muffins by following the blog link. Happy Easter!

Grandma's Blueberry Muffins

with Crumble Topping
Recipe from
A Farmgirl's Dabbles

Muffins:
1 large egg
1/2 cup milk
1/4 cup canola oil
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 1/2 cups blueberries, fresh or frozen (If frozen, don't thaw)

Crumble Topping
1/3 cup sugar
1/4 cup flour
2 tbsp. butter at room temperature

Preheat oven to 400 degrees. Spray muffin tins or use muffin liners.

Mix egg, milk and oil in small bowl. In large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients. Stir, but don't overmix. Fold in blueberries. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping.

Topping: In a small bowl, combine flour and sugar. Cut in butter with a pastry blender. Sprinkle over muffin batter.

Bake until golden, about 20 minutes. Yield: 12 muffins.