Every few months, one of the grocery store chains has American Week. Needless to say, this makes me extremely happy. They have peanut butter, microwave popcorn, assorted cupcake mixes, muffins, and a lot of other assorted American type food. After I had put every jar of creamy peanut butter that I could find in the shopping cart, I started looking at some of the other things they had. Daddy noticed that I was eyeing the muffins and asked me if I wanted a package. I told Him no because I didn’t want to spend the money, especially since I didn’t know how they would taste. Not gonna lie, I didn’t have very high hopes for these muffins. I have the Internet at my disposal and knew I could find a muffin recipe and know exactly what was going into it and that I wouldn’t be questioning how the product would taste. So, once again I did a little searching, found a recipe, and made my way to the kitchen.

The one thing I love about making my own muffins is that I’m only limited by imagination. I have done so many flavor combinations. The ones in the picture are apple cinnamon with a cream cheese center(and yes, they are just as fantastic as they sound!). I’ve made blueberry lemon extract, strawberry with white chocolate chunks, and that’s only a little bit of what I have done. Everyone, I have made these muffins for has absolutely loved them. Not only are the super yummy, but they are super easy as well. Here's the recipe that I found from allrecipes.com.

To Die For Blueberry Muffins

1 ½ cups all-purpose flour ¾ cup white sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup vegetable oil 1 egg ⅓ cup milk 1 cup fresh blueberries or fruit of choice

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

For the cream cheese filling, I used this one from Southern Living. It calls for 8 oz of cream cheese and ½ cup of sugar, but for the muffins, I halved it and only used 4 oz of cream cheese and ¼ cup of sugar and it was just enough for 12 muffins. What I did was put just enough of the muffin mix to cover the bottom of the cupcake liner and then put a dollop of the cream cheese mixture on top then finished filling with the muffin mix.

I hope you enjoy this recipe and if you try it for yourself, I would love to know what you think and what you threw into your muffin mix.