Friday, August 6, 2010

Blueberry Muffins

scroll to bottom of post for packable blueberry muffins recipe.

My son loves loves loves those mini blueberry muffins called "Little Bites". It pains me to death to buy them, because they are expensive, and they have not so great ingredients. So, it has been my mission to come up with a recipe that he would enjoy. These are easy, freezable, and packable. Since school is coming up fast, I thought I would share the recipe, and encourage you to try them for your kids lunchbox. We made them this week when we had one of Steven's school friends, Kaitlyn, over for a play date. The girls had fun helping me put them together. A tip for getting your kids to eat something new, is to have them help you in the kitchen. When they use their own hands to make something, it makes them curious to try it. Steven, Amanda Lily , and Kaitlyn have given their official taste test approval, so I think your kids will enjoy them too! Don't forget to put them in a sealed container, or they will dry out fast.
Packable Muffins
3 1/2 tbls butter
2 1/3 cups self rising flour
2 tsp baking powder
a heaping 1/3 cup sugar
2 eggs
1/2 cup plain yogurt
1/2 cup plus 2 tbls milk
drop of vanilla extract
2 big handfuls of berries of your choice, or pureed pear or apple or mashed banana can be just as delicious as berries.
makes 12 regular sized muffins, but I use a mini muffin pan, and have a little batter left over for extras.

Preheat oven to 400* and grease pan. Melt the butter and let cool slightly. Sift flour and baking powder, add sugar. In a small bowl, whisk eggs then add yogurt, milk, vanilla, and melted butter. Gently mix everything together, and don't over mix or muffins will be tough. Quickly fold in fruit. Spoon mixture into muffin pan. Batter will be lumpy. Bake for 25-30 mins or 18 mins for mini's. Cool on wire rack, then put in airtight container. Freeze extras for another time. Before serving, sprinkle with powdered sugar.

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