The best part about being sick is when people bring you food. Take these yummy blueberry muffins for example. I might never have tasted them had it not been for being sick and my cousin, Ann, taking food pity on me. Well, not really food pity as much as the concept, in my family, that food means love. When there's nothing else we can do, we bake!
Thanks Ann! I love you too!
(And yes, I'm feeling much better. I think the muffins were the cure.)
Optional from Ann: Add 1 tsp almond or vanilla extract
1/2 cup granulated sugar
1/3 cup flour
1/4 cup butter, cold, cubed
1 1/2 tsp cinnamon
1.Preheat oven to 375 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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 enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
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.
Bake for 15-18 minutes in the preheated oven, or until done.
Cook's note: The oven temperature and baking time have been lowered slightly from the original recipe to accommodate our hands-on experience in baking these delicious muffins.