As I said my goodbyes and raced one last time across the field with her daughter Sofie, she handed me a blueberry muffin from their picnic dinner.
Wrapped in a napkin it waited on my dashboard, while I packed up my gear and began to drive home. As I headed home down the tree lined lane, I bit into the most delicious blueberry muffin I have ever tasted. It was outstanding (which is a huge compliment from a girl that grew up with fresh baked blueberry muffins on Sundays). Mom, I hate to break it to ya…but this recipe has yours beat and every bakery in town.
Sofie’s Outstanding Blueberry Muffins
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1- 1 1/2 cups blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 tsp cinnamon
Kid friendly baking notes in pink
Directions: Mix your dry and wet ingredients separately. Combine (let your little one mix, and just give everything another good stir to make sure the baking soda and salt is well incorporated). Wash and fold in the blueberries. Let your little one wash the blueberries in a colander. Dump them out on a paper towel for them and let them pick off the stems. I do reccomend having an adult fold in the blueberries unless you don’t mind the blueberries REALLY incorporated…this is a great time for a small blueberry snack while you fold.
Mix together the topping ingredients finishing with your hands to make a large crumble. Little fists make the perfect size crumbles. Grease or line your muffin tin (line for easy cleanup). Fill each 3/4 full and let your little one add the topping crumble. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted comes out just a little dirty.
Fill your sink with bubbles, water, and all the dirty dishes. Your little one, the floor, and the dishes will be sudsy clean in no time
Let stand 10 minutes and serve. It’s the perfect after school snack or Saturday morning lazy breakfast.