Kid-Friendly Blueberry Muffins
Mmmm blueberry muffins. Waking up and making breakfast was a bit deal on Saturday morning when I was little. Especially if I got to help. When I was younger, my parents bought me the Klutz Kids Cooking book, and it was awesome. Other than being full of recipes that I could actually make (homemade play-doh anyone?) it also came with a fabulous set of measuring spoons. Fabulous because they were brightly colored and attached at the handle. I still have those measuring spoons and I use them all the time. They always make me smile - plus, I still haven't lost any of them. Yay for attached tools!One of the recipes that I loved making was the Blueberry Muffins. They were technically called "Buried Treasure Muffins" because one of the options was hiding secret notes inside the muffins. We tried that once and I vaguely remember my dad spitting out a soggy note..so back to blueberries we went!I still love making these muffins because they're super easy, they don't have any butter in them, and they don't make a huge batch, so you won't feel pressured into eating ten of them. They're not quite the glorious and muffin-toppy recipe that you'll see elsewhere, but they're perfect when I get a bit nostalgic. Plus, they're made of basic ingredients (obviously..they're meant for six year olds), so I can probably guarantee you have everything you need in your pantry. The only drawback is that they are best the day you make them. I'm not sure if it has to do with the lack of butter or what, but make sure you grab one when it's hot out of the oven. The leftovers are best drenched in jam.
- 1 c. all-purpose flour
- 1/2 c. quick-cooking oats
- 1/4 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/4 c. cooking oil
- 3/4 c. milk
- 3/4 c. blueberries (you can also use raspberries, huckleberries, peaches, coconut or jam)
- muffin cups (or just grease the muffin pans)
- Preheat oven to 400 degrees. Put muffin papers in muffin tins or grease the muffin tins.
- In a large mixing bowl, stir together flour, oats, sugar, baking powder and salt. Dig a little hole into the middle of it all.
- In a small bowl, break the egg and mix it with the milk and oil. Pour the liquid mixture into the hole in dry mixture. Stir until mixed, but leave it a little lumpy.
- Add whatever you're putting inside (the buried treasure). Fruit or coconut goes in with batter. Then pour into muffin tins no more than 3/4 full.
- For jam muffins, fill the muffin cup halfway, then put a teaspoon of jam in the center. Then add about a teaspoon of batter on top.
- Bake for 20-25 minutes at 400 degrees. I usually get about 8-10 muffins out of the batter.