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.
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
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!
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)
Hot, Cheap & Easy 
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
Oh no! We are all out! Next time?
Please.
¡Perfectos! Me encantan 🙂
¡Gracias! Muy fáciles de hacer….
That sounds like the cup that keeps giving 🙂
It most certainly is! Thanks for the visit…
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
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!