Wait, what do you mean the broccoli will take longer to cook than the asparagus?! This is so haaard! Jason is yelling from the kitchen as he cooks me dinner due to the fact that I’m sick. Yes, the broccoli will take a little longer than the asparagus and no they shouldn’t be steamed together but everything will be ok, I just need a home cooked meal right now, please!
There is nothing worse than the feeling of being helplessly sick and at the mercy of your husband who is attempting to make you some sort of comfort food dinner. Just like there is nothing better than the feeling of waking up feeling semi-well again, stumbling to the kitchen and making yourself a batch of blueberry muffins to smear with softened butter. Oh, the joy of that first bite! It’s all I’ve been wanting and so much more.
You see, in this house I am the comforter, the comfortess…is that a word? Well, you know what I mean. I make the pots of soup, I boil the water for tea, and I make the blueberry muffins. Not that I’m complaining but I do see the weakness in this plan. Every once in a while I need a batch of homemade blueberry muffins with those itty-bitty blueberries from Trader Joe’s just as much as the next sick lady in need of comforting.
So, I think I’ll make an extra batch of these muffins and freeze them just in case. Oh, and a few pots of chicken noodle soup for extra precaution while I’m at it. Just in case that steamed broccoli and asparagus doesn’t work out.
photos by Leah Bergman
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 beaten eggs
- 3/4 cup milk or unsweetened almond milk
- 1/2 cup melted butter (no substitutes)
- 1 tablespoon finely shredded orange peel
- 1 cup fresh or frozen blueberries, thawed
- Coarse sugar (optional)
- Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
- Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
- Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.