Summer brings lots of great things around here. Summer brings staying up late, sleeping in, endless hours of pool time, and occasionally ice cream for breakfast. What summer also brings is two kids that often have trouble keeping themselves busy for those super long days with no plans set in stone.
I frequently get requests to go to Universal Studios or Chuck E. Cheese (thanks, TV commercials!) because being at home with nothing to do is sooooo boring. Or so the kids say.
Once the boredom cries started coming more frequently, I knew it was time for me to get out of my 'yay, I get to lounge around and do nothing' mode and into my 'super fun mom finds things for bored kids to do' mode.
We've ridden bikes, drew with sidewalk chalk, built epic forts, busted out the play-doh, put together about 20 puzzles, had movie marathons, played in the sprinkler, and then some.
We also got into the kitchen to kill the boredom blues! I love to make cheesecake muffins, but decided to mix it up and make some mini muffins with berries. That's how these cute little muffins came to be.
One of my children is obsessed with learning how to cook and loves following recipes, so we dug out one of my vintage cookbooks to bake for this month's Feast and Devour Cooking Club challenge. This month's selected ingredient for all of the bloggers in the club was blueberries, and muffins seemed like a great choice!
Naturally, we made them mini since the kids would be the ones devouring most of them. The recipe is simple and delish and would lend itself to a glaze or crumble topping if you feel like getting fancy. If not, they are delish as is!
Check out all of the other Feast and Devour Goodies below and enjoy all of the summertime boredom-busting blueberry recipes!
No Bake Blueberry Cheesecake from Bread Booze Bacon
Blueberry Coffee Cake from I Heart Eating
Frozen Blueberry Margaritas from Cooking with Curls
No Bake Red, White, and Blue Cake from Home. Made. Interest.
Berries & Cream Trifle from Celebrating Sweets
Two Bite Blueberry Muffins from The Two Bite Club
Blueberry Lemonade from Liz on Call
Blueberry White Chocolate Oat Bars from It Bakes Me Happy
Two Bite Blueberry Muffins
INGREDIENTS
1/3 cup butter, softened
1/2 cup sugar
2 eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1 cup frozen blueberries
INSTRUCTIONS
1. Preheat your oven to 400 degrees.
2. In a large mixing bowl, cream together the butter and sugar. Lightly beat the eggs and add the creamed butter and sugar.
3. Sift together the flour, baking powder, and salt. Add the flour mixture to the mixing bowl a little at a time, alternating with a little bit of the milk.
4. Rinse the frozen blueberries and pat dry with a paper towel. Add the blueberries to the bowl and gently fold to combine.
5. Fill the muffin cups 2/3 full with the batter. Bake for 15 minutes or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
NOTES
I like these best served warm with a little butter. Yum!
I use frozen blueberries because I like how they don't turn the whole muffin blue! If you have fresh, you can absolutely use them.
The original recipe called for shortening in place of the butter. If using shortening reduce the amount to 1/4 cup.
I use a silicone muffin pan which I LOVE! I highly recommend them! If not using a silicone pan, make sure you use muffin liners so that they won't stick.
Adapted from Rich Muffins found in The Pocket Cook Book ©1942.
Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure here.
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