Everyday Blueberry Muffins

Everyone says it’s a terrible idea to grocery shop while hungry, but nobody talks about what a bad idea it is to stop at the chain drug store on the corner at the end of a long week with two tired kids in tow.  I guess people are more worried about being tempted by a bag of chips than ending up with — oh, I don’t know — a new bottle of moisturizer, some back-up shave foam for Papa, new toothbrushes for the family, nail polish, and (I almost forgot why we came here!) some children’s toothpaste.

I’m never tempted by the snacks at the drug store, but Kishmish and Pista invariably are — and often they are drawn to the nastiest garbage, stuff that really makes me deeply sad and kind of scared. (I really try not to be judgemental about food, but it is truly scary that some stuff sold as food is actually considered food…right?) Anyway, most recently, they pleaded for a package of drug store blueberry muffins. I refused immediately on the grounds that those are not even really food — and that I seriously doubt they even contain blueberries. I was wrong about the blueberries, in this case: these muffins did, in addition to the blues and yellows and the artificial flavors, also contain some actual blueberries.  But still, I insisted, look at all these weird ingredients!  Why would you want to eat this? Pista desperately searched the label and tried to argue back with, “Well, there’s protein in there, so. . . .”

At which point I put my foot down and said we might as well make muffins with the frozen blueberries at home. I know kids have this feeling of just wanting to buy something from a store, something wrapped in crunchy cellophane, with that satisfying trans-fat feeling in your mouth.  But I just can’t do it!  Poor Pista was disappointed, but we made these muffins together, and I think she agreed they were much better than their distant cousins waiting endlessly on a shelf at the corner drug store.

We used olive oil because there was nothing else on hand, but I would do it again: olive oil and lemon juice go together nicely, as it turns out!  This makes a small, small batch — less than 12 mini muffins — so it’s not unlikely you could have all these items on hand at once. At any rate, I think it is pretty adaptable, and they come together quickly, even with kids helping out.

Everyday Blueberry Mini-Muffins*

  • 1/2 cup whole wheat flour
  • 1/4 cup white flour
  • 1/4 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup yogurt
  • juice from half a lemon
  • 2 tablespoons olive oil
  • 2 tablespoons agave nectar
  • 1 egg
  • 1/4 cup frozen blueberries

Preheat the oven to 350.  Line a mini-muffin pan with muffin papers, or grease them with a little oil.

Combine the dry ingredients – flours, oats, baking powder, baking soda, and cinnamon — in a bowl.

Combine the wet ingredients — everything remaining, except the blueberries —  in a separate bowl.

Add the wet ingredients to the dry ones, and stir until just mixed. Fold in the blueberries.

Fill 10 – 12 muffin cups with the batter. Bake at 350 for 12-15 minutes.

* That’s in contrast to this more special-occasion blueberry mufin recipe which I have made and loved and would use again and again, but not for a quick after-school snack.

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