How beautiful are these berries?!!
At the end of the day, we had a huge, gorgeous bowl of blueberries. My kids ate tons of them fresh, and we decided to make the rest into muffins.
Now, I will be the first to admit that I am a better teacher than a cook. (As evidenced here!) However– these muffins are sinfully good, and so easy to make. Even I can’t mess them up! The secret is in the crumb topping. So. So. Good!
The top secret recipe:
Mix the dry ingredients in a bowl. (3 cups flour, 1 1/2 cups sugar, 2 tsp. baking powder, 1 tsp. salt)
Mix the wet ingredients together (2/3 cup milk, 2/3 cup oil, 2 eggs)
Mix the wet and dry ingredients together, and fold in blueberries. (You can use as many as you’d like!)
Here’s the best part. Mix together a crumb topping. (1/3 cup flour, 1/2 cup sugar, 4 Tbsp. butter, 1 Tbsp. cinnamon) Fill the muffin pans until they are almost full. Add the crumb topping to each one. Bake at 400* for 25 minutes. Then, eat them up!
I hope that you are enjoying the summer with your children!
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