The Big Sandy Mountaineer -

Wednesday, July 1- Supreme Pizza, Spinach Starwberry salad, and Gingerspans.

Thursday, July 2 - Meatballs over noodles, veggie, fruit, and bread.

Friday, July 3 - Crab salad sandwich and Potato soup.

Monday, July 6- BBQ Pork sandwich, veggies, coleslaw, and doughnuts.

Tuesday, July 7- BIRTHDAY DINNER, Chicken Fry Steak, mashed potatoes, veggie, and jello cake.

To Die For Blueberry Muffins

Ingredients

1 ½ cups all-purpose flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk, or more as needed

1 cup fresh blueberries

½ cup white sugar

1/3 cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

Directions

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

Step 2 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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Step 3 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 fork, and sprinkle over muffins before baking.

Step 4 Bake for 20 to 25 minutes in the preheated oven, or until done.