While the rest of the country is sweltering, here along the south central coast of California it is dripping, damp and foggy. Perfect morning for warm, fresh berry muffins!
Preheat oven to 400 F. Line or grease muffin cups – this recipe yielded 9 cups filled to top before addition of streusel topping.
1 1/2 c. flour
1/2 c. sugar
1/2 c. oatmeal
1/2 t. salt
2 t. baking powder
1/2 t. cinnamon
1/2 c. chopped walnuts
1/3 c. vegetable oil
1/2 c. milk or yogurt (thinned with water) or kefir
1 c. picked over fresh blueberries
Mix together all dry indredients and walnuts. Beat together oil, egg, and milk. Pour liquid into dry ingredients, stir until lightly mixed. Fold in blueberries. Batter is a bit thick. Spoon batter into muffin cups, patting down to make flat.
1/3 c. flour
1/2 c. brown sugar
1/4 c. butter
1 1/2 t. cinnamon
Work together all streusel ingredients until they resemble coarse meal – use your fingers, pastry blender, or two knives. Sprinkle over tops of muffins, gathering topping into tidy mound over muffins – if you don’t do this, the topping will melt onto the metal of the muffin tin.
Bake 25 minutes; check with toothpick to make sure center muffins are done.