Blueberry Birthday Muffins
This week, I baked birthday treats for one of the amazing young children whom I mentor in Brooklyn. To surprise him on the day of his 10th birthday, I casually asked him three weeks ago what his favorite dessert is, and he said blueberry muffins. Not brownies, cookies, or cupcakes? Nope. He loves blueberry muffins.
This recipe was adapted from The Pioneer Woman’s The Awesome-est Blueberry Muffins.
I found it to be a very versatile muffin recipe, in that I successfully separated half of the batter and whipped up a separate batch of chocolate chip muffins in case some of his classmates didn’t appreciate blueberries. The teachers and I appreciated that the muffins weren’t overly sweet.
This is an easy little muffin recipe that you can do a lot with. Aiming to make slightly smaller muffins, I made 2 batches and got about 18 yield per batch out of the recipe. If you wanted to, you could totally make bigger muffins for a smaller yield. Also, I baked one of the batches with olive oil instead of coconut oil, and omitted the nutmeg in case any of the children had tree nut or seed allergies. Ya know, kids these days.
To jazz things up for the birthday boy, I baked the muffins in cupcake wrappers. Next year, I might consider adding a dollop of homemade blueberry frosting on top to make hybrid muffin cupcakes (cuffkins??). My mentee will be turning 11 then, and he and his classmates might be less vulnerable to a sugar rush!
- One tablespoon softened butter (for muffin tins if you're not using cupcake wrappers)
- 2¾ cup flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch of salt
- Dash of nutmeg
- 1 cup plus 2 tablespoons sugar
- ½ cup coconut/vegetable/olive oil
- 1 large egg
- 1 heaping cup of plain Greek style yogurt
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- Preheat oven to 385 degrees. Grease the muffin tins with the butter (if not using cupcake wrappers).
- In a large bowl, sift together the flour, baking soda, baking powder, salt and nutmeg.
- In a separate bowl, gently whisk together the 1 cup sugar, oil, egg, yogurt and vanilla extract. To this, add the dry ingredients and stir delicately with a large spoon until just incorporated and the batter is sticky. Add the blueberries and gently stir to the count of 5.
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