The Boy changes his mind about what he likes to eat from week to week. And I understand that, I remember being a kid and one day liking hot dogs and the next day not liking them. I won’t tell you the story of why I stopped eating hot dogs during the summer of ’82 because it’s not pretty, but suffice it to say that I get the ever changing palate of a child.
The Boy asked me for blueberries when we were shopping the other day, and since there weren’t any raspberries, I said ok. But when I served them in his fruit salad, he turned his nose up at them! Well, I wasn’t going to waste a $4 pack of organic blueberries, and I don’t like raw blueberries very much, so I asked him what we should do with them. He suggested making “baby” blueberry muffins. I said, “you mean mini muffins?” “No! BABY muffins, mama.” Okay then.
Baby Blueberry Muffins
1 cup all-purpose flour
6 tbsp granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh blueberries
1/2 cup milk
1/8 cup canola oil
1 1/2 teaspoons vanilla extract
1/4 c. brown sugar
Preheat oven to 375*
Whisk dry ingredients in a bowl & set aside.
Whisk wet ingredients in another bowl.
Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together. There will be lumps; do not over-mix.
Spoon batter into greased mini muffin tin and sprinkle a little bit of brown sugar on top of each muffin.
Bake for 10-12 minutes, or until tops are golden brown.
I also wanted to share this great recipe for eggless / vegan Blueberry Muffins, but I only used 1/2 of a lemon’s zest, I didn’t use lemon extract, I used vanilla extract, apple cider vinegar, 2% organic milk & fresh blueberries. My vegan friend thought they were fantastic! http://www.egglesscooking.com/2009/03/02/vegan-blueberry-muffins/