Blueberry muffins

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 milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). 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 right to the top, and sprinkle with crumb topping mixture.
To 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.
Bake for 20 to 25 minutes in the preheated oven, or until done.

My other favourite is bluberry jam..it tastes great and is full of antoxidents

3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice

Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer.
Makes about 6 cups.
1 package powdered pectin
3/4 cup water
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My mom makes this with blueberries. It is sooooo good!! Here's the link to the recipe.
Source(s):
http://www.cooks.com/rec/view/0,1913,148185-230196,00.html

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