Cookbook Sunday with Melynda

Today I am linking up with Melynda at Mom's Sunday Cafe for Cookbook Sunday.

here

The idea is to share your best recipes from your favorite cookbooks.

I feel I'm cheating a little bit because my favorite cookbook happens to be a conglomeration of several cookbooks.

I ordered a Tastebook online.

It's a cookbook that you customize. I sent them my favorite recipes online and they made the cookbook for me.  It's so much nicer than a recipe box and the prices are great.  I love mine.  Check them out if you get a chance.

I'm not sure where the original recipe for this came from but it's in my Tastebook and one of our favorites.

Yes, I took the cookbook outside to get better light,  What, you don't do that?

Blueberry Muffins with Cinnamon Streusel

Makes 10 muffins

Muffin batter:
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1 egg
1/3 cup milk
1/2 teaspoon vanilla extract
Zest of 1 small lemon
1 cup fresh or frozen blueberries

Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, melted
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
In a large bowl whisk together the flour, sugar, salt and baking powder.
In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and heavy, almost like cookie dough. Fold in blueberries. Fill muffin cups to the top.
To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 minutes or until done.

Holly

xxx-ooo