Cooking with Carter: Blueberry Muffins

Some days are just exceptionally wonderful.  They begin with your child sleeping until 10:00 then waking up and proclaiming, “I want to make blueberry muffins for breakfast.”  So, we printed our recipe, tossed out some ingredients and dove right in.  I’m sure you don’t want need me to say how easy and healthful it is to make your own muffins and how many bad, bad things are in box muffin mix.  I mean, you may as well have a candy bar for breakfast.  Moving on.

Here’s the original recipe.  Here’s our fun with it:

We started with the part where Carter hides in his room with the door closed while I process the oatmeal into a fine meal.  He can’t. stand. the sound of the food processor.  Once the unpleasantness is over, he pops right back in.

Carter helps measure out and mix together the dry ingredients: oats, 2 flours, salt, cinnamon, baking powder, baking soda and brown sugar.

Then the wet ingredients are mixed in a seperate bowl: buttermilk, canola oil, eggs and lemon zest.  Make a well in the middle of the dry ingredients and then stir, stir, stir the wet stuff in.

Last comes the much anticipated blueberries.  This recipe came with a great little trick: toss the frozen blueberries with some flour to keep them from coloring the batter all blue.  It worked like a charm.

Pour them in your own Lightning McQueen baking cups and sprinkle a little sugar over the top.  Wait 20 minutes and then you get to do this:

Yu-um-y.  They are pretty fantastic.  Because of the ultra-hearty ingredients, 2 of these will do you for about 4 hours.  Seriously.

Enjoy and thanks for your comments!

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