Last week kind of got away from me. In addition to regular everyday things that need to happen to keep the house standing and everyone fed, we had numerous errands to run in preparation for camping this weekend. It would seem that camping means simply tossing a tent in the car and heading out, but nope. It started when I purchased a new airbed and then decided that having an eighteen inch high airbed definitely means that our four-foot high dome tent isn’t going to cut it anymore. Luckily a friend graciously lent us her tent with a six-foot center height so not only can we actually sit up when we wake up in the morning, we can stand up inside the tent in order to get dressed. I feel like we’re going camping in a palace. Of course, throwing the tent in the car can only happen after it’s been opened up, set up, seam sealed, and properly aired out. Then there’s everything else that must be thrown in the car along with the tent. Even though we’re only going for a three-day weekend, a lot of preparation has to happen so that everyone stays entertained, safe, fed, dry, and free from bug bites and sunburn.
Oh, and because M turned nine, we threw a slumber party. Along with decorate-your-own-cupcakes and pizza, I offered breakfast in the morning. I had a ton of cold cereal on hand figuring it would be best to keep breakfast simple. Because M tells everyone she runs into that I’m a fantastic cook, I felt like I should live up to my reputation a little and offer a baked good as well. Mini muffins are fun and simple, and pretty easy to boot. A handful of them are great for breakfast or a snack, and even with all of the cereal the girls devoured, I had very few of these blueberry muffins left. These are probably my favorite things to make when blueberries are in season and I’ve been known to make them in huge batches and freeze them to have on hand for a good long time. Since camping is like one big slumber party, I just might take a few of these along with us for that as well. They’re definitely worth adding another line to the to-do list.
Blueberry Mini Muffins
- 2 C. flour, divided
- ½ C. sugar
- ½ tsp. salt
- 4 tsp. baking powder
- 1 egg
- 4 Tbsp. butter
- ¾ C. milk
- 1 C. blueberries (fresh or frozen)
In a medium bowl, lightly toss the blueberries with 1/4 C. of the flour.
In a separate bowl, stir the remaining flour, salt and baking powder together until combined.
Cream the butter and sugar together.
Add the egg to the butter mixture and beat it well until completely combined.
Add the flour mixture to the butter mixture, alternating with the milk and mix after each addition. After the final addition, mix just until it forms a smooth batter.
Fold the berries into the batter.
Spray a 24 cavity mini muffin pan with non-stick cooking spray (or apply butter or shortening to keep the muffins from sticking).
Fill each cavity of the prepared pan about half full (I use about 1 Tbsp. of batter per cavity).
Bake for 5-7 minutes until the muffins start to turn a light golden brown and the tops spring back when touched.
Remove and cool on a wire rack.
Makes about 24 mini muffins.
Source: Itsy Bitsy Foodies