One of the things the kids enjoy at the kitchen is baking. Once in a while I let them mess with me as we prepare flour, butter and other ingredients. One morning I decided to use the fresh blueberries we got from the grocery the day before.
Mixing the ingredients is a job for the bigger girl and boy while the lining of muffin cups is for the little boy. I also allow them to put the baking pans in the oven and they would always watch with excitement which is the first cup to grow the biggest.
The basics of a muffin is easy to remember just like this recipe…
1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh blueberries, (may use frozen)
2 tablespoons sugar, for topping
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned.
Makes about 12 muffins.
As the kids wait for their muffin to brown, I would start to clean utensils and kitchen stuff, my daughter would occasionally sweep the floor of what the little boy accidentally dropped there. The best part of it all and what they look forward to, is getting to taste what they baked and waited for. 🙂