Blueberry Oatmeal Muffins

While the kids get their breakfast at daycare/camp and the hubby and I are not big breakfast people, there are just some weeks that everyone is starving in the morning and we need something to munch while we are running out the door.  Treats like these oatmeal blueberry muffins work just right.  This recipe makes 2 dozen large muffins or 1 dozen large muffins and 2 dozen mini muffins.  It only takes about a half hour to make so I like to make them on Sunday night for the week.



Batter:
3 1/2 cups all-purpose flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 beaten eggs
1 1/2 cups milk
1/2 cup canola oil

Grease or line your muffin tins and set aside.  Heat oven to 400 degrees.  Mix the dry ingredients in a large mixing bowl and make a well in the center.  Add egg, milk and oil to the center and mix..  Fold in the dry mixture just until moistened (batter will be lumpy).  Spoon batter into muffin tins.

Drizzle with about a teaspoon of Blueberry Nutmeg Syrup (see here for recipe).  Using a toothpick or skewer, poke holes in the top of the batter so the syrup leaks down into the batter.  Top with:

Crumb Topping:
1 stick butter
1 cup oatmeal
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp nutmeg

Using a knife and fork, cut the butter into the dry ingredients until it is pea sized and crumbly.

Bake about 20 minutes or until toothpick comes out clean.