Blueberry Muffin?

  I was lucky enough to buy a pint of blueberries for only $1.50 the other day.  I knew if I didn’t so something with them quickly I would just sit and eat the whole pint.  Yeah.  I do things like that.  Once I start on them, I don’t want to stop.  My son Justin seems to take after me when it comes to blueberries. (inside joke ;o)  he he).  Lately they have been curing my sweet tooth.  Well, a little bit anyway.. 

One of my “things” I like to do when recipe hunting is go to and peruse the photos to vote on for that day.  I click on each photo and if I like what I see I go to the recipe.  If it is a great photo I always vote.  You can do that….vote on several photos.  That is how I found the To Die for Blueberry Muffin Recipe.  I tweaked it just a wee bit by adding almond extract and omitted the crumb topping.  Don’t shoot me yet!.  I love crumb topping but I just wasn’t in the mood for it that day.  Instead I made an almond flavored drizzle for the top.  Not a bad decision in my opinion! They turned out beautifully – in looks and taste!  I’m definitely keeping this one around.

To Die for Blueberry Muffins – made HoneyB’s way
adapted from

1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon almond extract
1/3 cup milk
1 heaping cup fresh blueberries
Icing Drizzle:
1/2 Tablespoon butter
2/3 cup powdered sugar
1/2 teaspoon almond extract 
1/2 Tablespoon milk (add more if needed)
Melt butter, stir in sugar, almond extract and milk.  Drizzle over top of cooled muffins.