Toe-Curling Blueberry Muffins

I’m currently writing a Christmas Novella that will be available on Dec. 1^st. My hero, Adam, offers the heroine, Veronica, a blueberry muffin and tells her, “It’s so good, it’ll make your toes curl.” However, HE is what makes her toes curl… his smile, his touch, his kiss.

The recipe for Toe-Curling Blueberry Muffins will be included in the book, but why wait? Now that September has arrived with its cooler temperatures, we can turn on the oven and begin baking again. I love a blueberry muffin that has a crumble topping! I hope you do, too.

Toe-Curling Blueberry Muffins

Makes 8 large muffins

For the muffin batter:

1 1/2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup milk

1 egg

1 cup fresh or frozen blueberries

For the topping:

1/2 cup sugar

1/3 cup all purpose flour

1 1/2 teaspoons cinnamon

4 tablespoons butter, softened

1.     Preheat oven to 400° F. Prepare muffin pan by spraying with cooking spray.

2.     To make muffin batter: combine flour, sugar, baking powder, and salt. In a separate bowl, combine the oil, milk, and egg. Add the wet ingredients to the dry and stir just until all the dry ingredients are incorporated. Do not over mix. Gently stir in the blueberry just until they are well distributed. Do not mash the fruit.

3.     To make topping: in a small bowl, stir together the sugar, flour, and cinnamon. Add the softened butter and stir with a fork until all ingredients are combined. Topping will be crumbly.

4.     Fill the muffing tins to the top with batter and top each muffin with a heaping tablespoon of topping. Bake for 20-25 minutes, or until a wooden pick inserted in the muffins comes out clean.

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 Donna Fasano is a USA Today bestselling author of over 40 romance and women's fiction novels. Learn more about her (and a FREE book she's offering) at her website.