Blueberry Muffins

I love blueberries, and usually buy them in the summer and do my own version of "individually quick freezing" them by spreading them out in a pan, freezing, then putting them into my precious, imported ziploc bags. Although, I have seen frozen ones at Carre Four too. NOTE: If you're using frozen blueberries, don't stir the batter too much after adding or they will turn your batter a very Florentine purple! If you freeze your own whole blueberries, you don't have to worry about that as much. But, if you're going for purple muffins, hey...this is the recipe for you!

2 1/4 c. flour (white or whole wheat or combination)
1 t. salt
1 t. soda
1 t. baking powder
1 c. buttermilk (1 c. regular milk soured with 1 T. vinegar or lemon juice)
1 egg
1/2. oil
1/2 c. honey or sugar
1 to 1 1/2 c. frozen blueberries
crumb topping (optional)

Measure dry ingredients into bowl. Add liquids and mix just until slightly moist. Overmixing will cause muffins to peak too much. Sprinkle each muffin with a couple teaspoons of topping before baking. Bake at 400 for 12-15 minutes till done.

Crumb topping: I usually keep a tupperware container with some brown sugar, cinnamon, and a tiny bit of flour to use as a topping for muffins. To make it more crumbly, cut in a little butter before using, but honestly I rarely do that...I take the simpler route.