These may be made in mini-muffin tins which may be a little time consuming but much more fun. Also these will freeze easily if stored in a airtight container. These are delicious served warm.
1/4 cup flour
1/4 cup packed brown sugar
1/4 tsp. cinnamon
2 tbl. butter
3/4 cup buttermilk
1/4 cup oil
1 egg 2 c. flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup blueberries
Preheat oven to 375 degrees & line or grease 12-muffin tin. In bowl, stir 1/4 cup flour, brown sugar and cinnamon together. Cut in butter with fork until crumbly & set aside. In large bowl, whisk together buttermilk, oil and egg until blended. Add flour, sugar, baking powder and salt through sifter; stir just until all four is moistened, fold in blueberries. Spoon batter into tins evenly and top with the brown sugar mixture, evenly divided. Bake 20 to 24 minutes until golden brown, remove paper lined muffins right away. If baked with out paper let them cool in the pans.
No nutrition information available
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