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:
- Start by preheating your oven to 400* and lining your muffin pan with muffin cups.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- 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!
- Then, gently fold in the fresh or frozen blueberries.
- Fill your muffin cups about 2/3 full and sprinkle with streusel topping.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Then, slather on a very, very generous portion on salted sweet cream butter.
- Eat while warm.
- Contemplate the meaning of life.
- Stare out your window at the rain falling, dreaming of spring.
Whatever floats your boat.
Over and out.
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