Baby Blueberry Muffins

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 | The Fairly Good Mother

Baby Blueberry Muffins

Dry Ingredients:
1 cup all-purpose flour
6 tbsp granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fresh blueberries

Wet Ingredients:
1 egg
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!

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