Blueberry Muffins.

Sometimes there's nothing better than comfort food. You know, those home cooked dishes that touch your soul a little bit.

For me, the best comfort foods are tator tot casserole, mashed potatoes, my mom's beef enchiladas, anything on the grill (particularly beef), toast with peanut butter (don't judge, it's a total comfort food!), and blueberry muffins slathered with sweet cream salted butter.

So what did I make over the weekend?

You guessed it.

Homemade blueberry muffins.

Here's the recipe, from the Better Homes and Gardens cookbook:

Muffin mix
1 3/4 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/4 t. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil (I used canola)
3/4 c. fresh or frozen blueberries

Streusel topping
   3 T. flour
   3 T. brown sugar
   1/4 t. ground cinnamon
   2 T. butter, cut into the mixture until it resembles coarse crumbs.

Directions: 

1. Start by preheating your oven to 400* and lining your muffin pan with muffin cups. 
2. Mix the dry ingredients in one bowl and the wet ingredients in another. 
3. Then, add the wet ingredients to the dry bowl and mix until just moistened. The batter will be lumpy. DO NOT over mix the batter!
4. Then, gently fold in the fresh or frozen blueberries. 
5. Fill your muffin cups about 2/3 full and sprinkle with streusel topping. 
6. Bake for 18-20 minutes, or until a toothpick comes out clean. 
7. Then, slather on a very, very generous portion on salted sweet cream butter. 
8. Eat while warm. 
9. Contemplate the meaning of life. 
10. Stare out your window at the rain falling, dreaming of spring. 

Or just snarf 'em down.

Whatever floats your boat.

Over and out.