Blueberry-Strawberry Mini-Muffins

25 Mar

Another Perfect Mom Moment gone astray. I had the blueberries. I had the jam. I had the flour, the sugar, the butter, the cinnamon, the eggs. I had the kindergartener signed on to the project. But oops (oops being a euphemism for the words I actually used when I realized), I did not have the yogurt for our favorite blueberry-lingonberry mini-muffins.

A favorite for tea, lunchbox or thoughtful treat for neighbors, caregivers and friends

Usually we do blueberry-lingonberry muffins with yogurt – light and lifty

.

But, snow falling on the first day of Spring told me that baking had to be. So Iron Mom took over from Perfect Mom (who I don’t like very much anyway) and made from lemons lemonade. Or in this case, a different muffin. As Temple Grandin’s mom used to say, “Different, but not less.”

Sweet and petite blueberry mini-muffins

Sweet and petite blueberry mini-muffins

A bit like a ball of crumb cake stuffed with berries, these were very cute, very delicious and just the right sweetness. And the fact that we make mini-muffins allows us to spread the love farther – a few to the neighbors, a few to the teachers, a few in the lunch pail…everyone loves a little something sweet that doesn’t feel like a mortal sin.

We like mini-muffins because you get so many you can share them around!

We like mini-muffins because you get so many you can share them around!

Blueberry – Strawberry Muffins

1 egg

½ Cup milk (lowfat is fine)

¼ Cup oil

1 ½ Cups flour (combination of white and whole wheat is fine)

½ Cup sugar (combine white and light brown as you see fit)

2 tsp baking powder

½ tsp salt

1 Cup blueberries

2 Tbs strawberry jam (we use juice-sweetened, not sugar-sweetened)

Topping:

¼ Cup sugar

¼ Cup flour

¼ tsp cinnamon

1/8 Cup butter, softened

Preheat oven to 400°F. Grease mini-muffin tins (or RECOMMENDED, line with paper cups).

In a large bowl, beat egg lightly. Stir in milk and oil. Add dry ingredients (not blueberries or jam). Mix the batter so you just get a dough, but not much more so it won’t get tough. Fold in the blueberries, followed by the jam. Fill each muffin cup about 2/3 full.

In a separate bowl, crumble the topping ingredients together until crumbly. Sprinkle a bit on each mini-muffin.

Bake for 12-15 minutes, until muffins have risen and are golden brown. They should be spongy to the touch. Remove from oven, then cool on a rack until you are ready to eat! (makes 48 mini-muffins. For regular size, bake for approximately 20 minutes – makes 12)

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9 Responses to “Blueberry-Strawberry Mini-Muffins”

  1. Conor Bofin March 25, 2013 at 4:58 pm #

    Send a few over here Natalia, that is if you have not given them all away to neighbours, teachers, children and other deserving causes.
    Best,
    Conor

  2. Bluejellybeans March 25, 2013 at 4:51 pm #

    ¡Perfectos! Me encantan 🙂

  3. Mad Dog March 25, 2013 at 4:47 pm #

    That sounds like the cup that keeps giving 🙂

  4. trixfred30 March 25, 2013 at 3:56 pm #

    Ditto – we were going to make savoury cheese and ham muffins – we had the lot; except yoghurt – I mean it’s so annoying, just one ingredient…and yet now i’m wondering whether I should have gone ahead and tried them anyway

    • Natalia at Hot, Cheap & Easy March 25, 2013 at 5:16 pm #

      Oh I know what you mean! I had to complete rethink this one though….it sounds like you would have had to also…Annoying indeed!

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