Muffin top = a good thing?

Most women detest having a muffin top. I don't mean the sweet kind. I'm talking about the one you have when your jeans are too tight.
However, this post is NOT about weight or body image issues, although I could probably write a book about THAT. It's actually about finding a fabulous recipe for muffins and sharing it. If you have been reading this blog you know I love to renovate. What you may not know is I also love to cook. 

It would make an awesome B & B!

Like my love of cooking, unbeknownst to many is my secret fantasy about owning a Bed and Breakfast. Yes, I know. Most women my age fantasize about having their way with George Clooney. But hey - he's got that gorgeous, skinny, civil  rights lawyer as a wife now, so I'm bowing out of that particular fantasy. The Thomasville house (see archived posts) was screaming BED AND BREAKFAST to me the whole time we toured through it. In actuality, we are not any more closer to owning that piping hot mess of a house than we were in August. But, every once and awhile when I  try a new recipe I say to Phil, "That's one for the Bed and Breakfast!" I found  one recently and it was so unbelievably good I had to share it with you.

These mouth-watering blueberry muffins are scrumptious and easy to make. Give it a try. It would definitely make the cut for my Bed and Breakfast menu. And... you will love THESE muffin tops!

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INCREDIBLE BLUEBERRY MUFFINS - Makes 12 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 or so cup milk

1 cup fresh blueberries (I used more)

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners (I sprayed top of pan with Pam too).
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 until crumbly, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. (I baked them for 23 minutes in a regular (not non-stick) muffin pan.