Whenever my daughter and I walk by the bakery area of our local grocery store, she always says the same thing: “Mommy, can I have a muffin?” For someone who really isn’t into sweets (she turned down a slice of cake for dessert last night. It wasn’t the first time), her love of muffins is staggering and consistent. Sometimes I say yes. Other times I don’t.
This week I said no, instead opting to make my own homemade blueberry muffins.
These aren’t ultra-fancy, over-sized or bathed in butter and sugar, though any of those things can make muffins delightful. Instead, these are just a really good, homemade muffin. Tender, not too sweet, moist … all the important parts.
Sometimes what we really want is ultra-simple: a hug, a thank you, a smile … and the same goes for food. Sometimes, it’s not about the daring combination of flavors but rather the simple ones. The ones that hearken back to the foods we grew up on. The things that are comforting and remind us of home.
This recipe for blueberry muffins definitely falls in that that simple, homemade, comfort food category. They’re easy — just a one-bowl preparation and about 25 minutes in the oven. You’ll be eating them before you know it.
And then, you’ll make ‘em again. Because they really are very good.
P.S. My first book review for the BlogHer Book Club went live yesterday. I read and reviewed The Beach Trees by Karen White, a great book about friendship, family, loyalty and the ties that bind us. It’s a perfect summer read, and one that I really enjoyed. Please hop over and check it out.
yields 12 muffins
1 large egg
1 cup milk
1/2 cup canola oil
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cup blueberries
Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin papers.
In a large bowl, beat together the egg, milk and oil. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until combined. Add the blueberries and mix to combine.
Divide the batter evenly among the 12 muffin cups.
Bake for 22-26 minutes, until golden and a cake tester inserted in the center comes out clean.
Let cool slightly before serving.