My husband and I went to the grocery store and I was stopping in the “cake mix” isle to get some quick bread mix. You know, Betty Crocker, Krustez etc. I picked up two boxes and compared the sugar content and calories and was all set to go. At this point, my husband begins to read all the artificial ingredients that are in the box. I was beside myself. It was a role reversal. The Bizzaro Jerry episode of Seinfeld. He then said, “Well, I guess we will just have to make some.”
And that we did.
These turned out deliciously. It’s a simple recipe, old fashioned-saturday-drinking lemonade feeling. Also the streusel topping is a must. Don’t skip it. I don’t care that it has huge chunks of butter. It’s worth it. Butter is always worth it. I mean can you think of a time that it hasn’t been? I didn’t think so.
Blueberry Muffins (Better Homes and Gardens)
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil (I used olive oil. I always do. I love olive oil)
1 cup blueberries
3 tablespoons all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
Preheat oven to 400 degrees. Place muffin liner in muffin tins. In a medium bowl, combine flour, sugar, baking powder, and salt. In a separate, smaller, bowl, combine egg, milk, and oil. Add this mixture to the flour mixture and stir until just combined. The batter will be lumpy, and delicious. Fold in blueberries. Spoon batter into muffin cups, filling about 2/3 full. Set aside. Time for the streusel topping! In a small bowl, stir together flour, brown sugar, and cinnamon. Then slice in butter into small chunks that is at room temperature. Mix together with flour, brown sugar and cinnamon. Place with spoon on top of batter, trying to make sure each muffin gets a butter patty on it. Bake at 400 degrees for 18 to 20 minutes, or until toothpick inserted in the middle of the muffin comes out clean. Allow to cool on a wire rack for 5-10 minutes, and enjoy!