Tuesday, March 23, 2010

Tempt Your Tastebuds Tuesday

My brain is mush. I had a major alarm clock/brain malfunction and am suffering the adverse effects of not enough sleep. So I figured while I go to my favorite place and snuggle under the covers to stare at the back of my eyelids, you could look over this recipe and contemplate its yumminess.

Or, I could just tell you about it yumminess. Um, it's well, yummy. (Would you like me to review your product and give it a resounding endorsement? I am totally qualified. Take note of those sentences back there.)

A week ago I was given some wonderfully fresh, deliciously sweet blueberries and I had to figure out what to do with them. Now, I recognize that in most homes this would not be a dilemma, and here I must just say: "Um, have you met me? I am all about the hand wringing and dilemma-making."

You see, I love blueberries, but when I eat them fresh (read: uncooked) they make my mouth itch. My family, weird as they are, only like to eat them frozen (read: not thawed at all, but frozen) or cooked in something like a muffin or pastry of some sort. Not wanting to have an itchy mouth or to waste such a wonderfully delicious treat, I looked for a muffin recipe that sounded good enough for the bounty in my possession. And I found it! And now I am going to share it with you. And then you are going to look at it. And then you are going to make it. And then you are going to love me forever. The end.

Delicious Just Like In A Bakery Blueberry Muffins With Crumb Topping **
1 1/2 cup flour
3/4 cup sugar
1/2 t. salt
2 t. baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 cup blueberries

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 t. cinnamon

Preheat oven to 400 degrees. Grease muffin pan or use liners.
Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup and add egg and enough milk to fill the cup. Mix into the flour mixture. (It will be thick.) Fold in berries. Fill cups to top and sprinkle with crumb topping. Bake for 20-25 minutes. Makes 8-10 muffins.

**Obviously this is not the name of the recipe. It is one that I made up. (Thank you, Captain Obvious!) While not being especially creative, it does aptly describe the muffins. So there. I did not create this recipe, I found it and because my printer wasn't working, copied it out by hand. Therefore, I cannot tell you where I found it, because I don't remember. If this is your recipe, I am sorry for not giving you credit. Also? Will you marry me?

I apologize for not having pictures of the absolutely mouthwatering muffins that were made using this recipe, but they were eaten too quickly. Seriously. I was like,"hmmm, I bet I could take some pictures and post that recipe let me just grab my camera" and then I turned around and was all "what the...?" because the muffins had done a disappearing act. They are that good.

I realize that the recipe doesn't make all that many muffins, but they are large. So you know, if you want more, double the recipe! Then you can make some for yourself and send the extras to me.

In fact, I can't think of anything nicer to wake from a nap to than warm and delicious blueberry muffins. So, you can just go get busy making some and I'll just be over here asleep on my keyboard.

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