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Ingredients
- 2 c. Self-rising flour
- 1 1/3 c. Sugar
- 1 x Egg, beaten
- 3/4 c. Lowfat milk
- 1/4 c. Canola oil
- 1 c. Fresh blueberries
- 1/4 c. Firmly packed brown sugar
- 2 Tbsp. Self-rising flour
- 1 Tbsp. Butter
Directions
- 1.Combine flour and sugar in a bowl, mixing well. Reserve 2 Tbsp. mix, and set aside.
- 2.Combine egg, lowfat milk, and oil; stir well. Add in to dry ingredients, stirring just till moistened.
- 3.Combine blueberries and reserved flour mix, tossing gently to coat.
- Fold blueberries into batter. Pour into greased muffin pans, filling 3/4 full.
- 4.Combine brown sugar, flour and butter; mix till crumbly. Sprinkle over batter. Bake at 400 degrees for 15 to 18 min or possibly till browned.
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