Thank U Little Erin

It is winter break in Park City. In perfect fashion, it is snowing & to make it even better, I came upon the perfect recipe for a day such as this. I had every good intention to snuggle in with my fav hot drink in my cute cup from big erin, with the Jade Dragon Box, but life caught up with me. I stuffed it in, gulped it down, left the book (kindle) & headed out into the blustery day. (Oh I love winnie the pooh, reminds me of the Jackson days in the car his first year). At least I was energized to battle the storm & have something to look forward to on my return. It really is the little things in life that I need to make a little more time for.

cheers little erin for sharing this scrumpdidilyicious treat. xoxo

Ingredients

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
• Directions

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. 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.
3. 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.
4. Bake for 20 to 25 minutes