Last night at 10pm I decided that I wanted to make my little some muffins. He’s always loved muffins. I can remember when he was 2-3 years old we’d go to the grocery store and he would see those great varies of those Martha White muffin mixes. He’d grab one and waddle over to me and say mama, muffins! How can you resist that cute little face of an angel who wants a muffin. It’s not candy, right? I ended up buying it of course.
As he got older, he usually wanted muffins at least every other week. I decided to try my hand at homemade muffins. They were a HUGE hit. I have tons of muffin recipes that I use. What I really love about this particular recipe is the fact that they are pretty low sugar compared to some of the other recipes I have. Usually when I make Coop muffins he gets a yogurt parfait with it. Those are really simple. You can make some granola and put some fruit on it. I usually purchase frozen fruit to keep on hand, just in case I don’t have fruit on hand. You can also freeze yogurt. That’s always an option too. I usually don’t keep it more than 1-3 months. I do try to use it up within that time frame.
2 cups all purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup oil
1 cup blueberries
IMPORTANT NOTE: If you live above 3500 feet only use 1 teaspoons of baking powder
Mix together flour, salt, baking powder, and salt in a bowl. In a separate bowl or large measuring cup add egg, milk, and oil. Mix into the flour mixture until moistened. It will be lumpy don’t worry! Add the blueberries and stir to incorporate. Be careful not to over mix. Put into a muffin tin. Bake 20-25 minutes at 400 degrees. Makes 12!