It did not take long after our Christmas holiday travels for Ben to begin asking when we were going to do another ‘Kids in the Kitchen’ post on the blog. His enthusiasm clearly showed me that he truly enjoys being in the kitchen making food. My brother and his wife got Ben a cookbook geared for kids. It has great recipes and he is already planning future posts.
I love seeing Ben excited about cooking and it is great to share this time together. I wouldn’t want to be one of those parents forcing him to do something he wasn’t passionate about. But yesterday, when we made these muffins, he did most everything on his own with me coaching him along the way.
We used the lemon poppy seed muffin recipe as the base. The lemon juice, zest and poppy seeds were omitted and fresh blueberries took their place. The muffins turned out great. They were moist and delicate and there were plenty of blueberries throughout. As you can see from the picture below, Ben was proud of his accomplishment.
Mix the fresh blueberries gently into the batter so they do not break apart. It is possible to use frozen blueberries in the batter. One problem with frozen blueberries is that they seem to be heavier and obviously harder than fresh which can cause them to sink to the bottom of the muffin cup while baking. One trick that can keep the frozen blueberries in place is lightly dusting them in flour before they are mixed into the batter.
After 15 minutes in the oven, use a toothpick to see if they are done. If the toothpick comes out of the muffin clean, then they are done. If the toothpick has batter on it then the muffins likely need a few more minutes.
- 2 cups cake and pastry flour
- ¼ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 cup fresh blueberries
- coarse sugar (optional)
- In a large bowl, whisk the flour with the baking soda, baking powder and salt. Set aside
- With an electric mixer cream together the butter and sugar. Beat in the eggs and sour cream until smooth and creamy.
- With an electric mixer on low, or with a wooden smooth, mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter.
- Gently fold in the blueberries, making sure you do not break them as you mix the batter.
- Scoop the muffin batter into a greased muffin tray. There should be enough batter to fill 12 muffin cups. If desired, sprinkle the tops of each muffin with coarse sugar.
- Bake at 400F for 15-18 minutes. Check with a toothpick and it comes out of the muffin with no batter, they are done.
- Cool on a wire rack.