If you live with children under the age of 10 then you know that they can be very….particular, about what they do and do not like to eat.
Maybe some of you even live with adults who are the same way.
I live with my niece, and although I know she’s not as picky an eater as other little kids I’ve known, she is a girl who knows her own mind and her own taste buds. She likes what she likes. She doesn’t like what she doesn’t like. She’s polite, but if she’s not into something I make, she’ll opt not to eat it and ask for something else.
When she discovers that she IS into something I make, I get requests for it A LOT. And the best (at times, funny) part is, most of the things that go over the best with her, are the simplest to put together.
Case in point, today’s recipe.
My niece LOVES my blueberry muffins.
I mean, to the point where I never have to ask beforehand whether or not she’s in the mood to have them; the answer is literally always yes.
If she’s really hungry, she can put away three or four of these bad boys in one sitting, easily. Which, is a great feeling for me personally.
Outside of a significant other, or a woman over the age of 50, I don’t think there’s any better praise I like getting for my cooking than a little kid. And the second best part of that is, these are some of the easiest things that I bake.
Even if you don’t like blueberries, I think it’s hard to dislike blueberry muffins. They’re just really, really good. I know that it’s super easy in this day and age to go down the baking aisle in the grocery store and pick up a “Just Add Water” mix, but…just hear me out.
It’s just as easy and more than worth it to make them from scratch. It really is.
I’m including two ways to make this recipe: you can make them in regular muffin cups, or you can also bake them in a muffin top pan–one of my more recent kitchenware buys that I’m very pleased with. Both taste wonderful, both are easy to do. Besides that, these are Picky-Eater certified.
What better endorsement could you need to try them out?
THE Blueberry Muffins
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or as needed*
- 1 teaspoon of vanilla extract
- 1 cup fresh blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners, or spray a muffin top pan.
Combine the flour, the white sugar, salt and baking powder in a medium size bowl.
Place vegetable oil into a 1 cup measuring cup
Add the egg and vanilla extract. If you’re making regular muffins, add the 1/3 cup of milk or as needed to reach the 1-cup mark. If making the muffin tops, add only 1/4 cup of milk
Mix this with flour mixture. Fold in blueberries.
Fill muffin cups or muffin top cavities.
Bake for 20 to 25 minutes in the preheated oven, or until done.