Sometimes I feel like such a bad mom. I get so wrapped up in
my blog, the Internet, avoiding household chores other things that I forget about dinner. Or, I don’t feel like cooking. So what do we end up eating? Hamburger helper. Or chicken patties. Or doctored up Hamburger helper.
When I found myself mindlessly dumping a box of helper into the skillet again last night I had a feeling of pure stabbing guilt wash over me. I KNOW this isn’t healthy no matter how easy it is or how much the kids love it. So I panicked and made Blueberry Muffins to make up for my supper time neglect.
I made a double batch. Then we ate them for with supper.
I ate three.
Tart, sweet, crunchy and fluffy all at once. They were delicious, and I am fat.
- 3 c all-purpose flour (-2 Tbs)
- 1¼ c sugar
- 1 tsp salt
- 4 tsp baking powder
- ⅔ c canola oil
- ⅔ c 2% milk (+ 2 Tbs if too dry)
- 2 eggs
- 3 cups frozen blueberries (dry, don't use ones in syrup, we use berries that we freeze ourselves)
- ½ c white or brown sugar
- ⅓ c all-purpose flour
- ¼ c butter, cold & cubed
- 1¾ tsp cinnamon
- Preheat oven to 400 degrees. Grease 24 regular sized muffin cups with canola oil cooking spray.
- In large bowl whisk together 3 cups -2 Tbs flour, 1¼ cup sugar, salt and baking powder.
- In small bowl beat canola oil, eggs and ⅔ c milk with fork until well combined. Make a well in center of flour mixture and pour liquids into it. Gently mix together just until combined (add the 2 Tbs milk if it looks a bit dry, this batter should be very thick).
- Fold in blueberries without over mixing. Fill muffin cups ⅔ full.
- Cut together with pastry cutter or fork: ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ tsp cinnamon.
- Sprinkle evenly over muffins before baking.
- Bake for 15 to 20 minutes in the preheated oven, or until toothpick comes out clean when poked into center.
- Remove from oven and cool 5 minutes before gently removing to wire rack.
- Try not to burn your tongue when you sneak a hot one!
The Pampered Chef large scoop is the perfect muffin size. Scoop, plop, you're done :)
I think these are a bit sweet so next time I'll leave the topping off of half for a milder sweetness.
I'd like to try them with buttermilk in place of the 2%.
Make them - they're good.<span style="text-align: center;" data-mce-style="text-align: center;">&nbsp;</span>
Update: This post makes me sound like I never cook. I do, I swear it, I actually LOVE to cook! I’m just in a slump this month!