Last week we shared our “mmm” is for muffins mini-unit, so I thought it was only fitting today that I share a delicious, easy, healthy recipe for blueberry muffins!
This recipe is adapted from Gwyneth Paltrow’s blueberry muffins recipe in her first cookbook, My Father’s Daughter. I’m a Goop fan, but even if you’re not, I highly recommend her cookbooks. I have never been disappointed with any recipe that I’ve made from either of her cookbooks, and her pasta puttanesca is in high rotation on our weekly meal plans.
What I love about making muffins as a kids’ kitchen project is that it is very hard to mess up a muffin recipe!
There really isn’t a necessary order, you can leave lumps, and the kids can spill a bit of batter (or ingredients on their way to the batter) without having major effects on the recipe. Just mix all of the ingredients together, drop 1/4 cup portions into either prepared muffin liners or silicone muffin cups and bake until lightly golden for 20 minutes at 375F. We always get 14-16 muffins out of this recipe. Weird, I know.
These muffins are light with a slight crunch when you bite into them thanks to the caramelization of the maple syrup. If you can’t get plump, fresh blueberries, get frozen — they are often flash frozen as soon as they are picked. I try to buy a few extra pints every summer and freeze them myself as an alternative to overpriced out-of-season berries.
What are your favourite muffins to whip up with your kids?