Tomorrow, my baby turns 5. “She’s not a baby!” I hear you exclaim. Let me explain. To me, she will always be the gorgeous 4 lb chica who came just a bit early and surprised us with her sassiness, persistence, brilliance and beauty from day 0. I will never forget my fear of having her, my joy of realizing that my long difficult pregnancy journey led to such a great kid. She’s amazing. A little tough to take at times, but an amazing human being.
With that said, we have a birthday tradition of breakfast in bed which started when she turned two. She LOVES that she gets to eat WHATEVER she wants, in her bed, surrounded by her stuffed animals watching a show. Childhood perfection. One of the things she wants on her tray is the “blueberriest muffins ever”. Challenge accepted. So today, I had her make the muffins, almost by herself. She did fabulously and they turned out great. I’m sure I’ve posted about blueberry muffins before, but these are for sure the “blueberriest.”
This is what you’ll need;
3 1/2 cups flour
1 1/2 cups sugar
3 tea baking powder
1 tea baking soda
1 tea salt
2 cups buttermilk
2 large eggs
1 tbsp lemon zest
1 stick melted butter
2 pints freshly washed blueberries
Preheat oven to 350 F
In a large bowl, mix flour, sugar, baking soda, baking powder and salt together.
In a medium bowl mix buttermilk, eggs, zest and cooled melted butter.
Add wet ingredients to the dry and stir until there are no lumps. Fold in blueberries.
I made a mix of mini and regular sized muffins. I sprayed the mini tin and used cupcake liners for the larger muffins.
Bake mini muffins for 8-10 minutes and large muffins for about 15-20 minutes or a tester comes out clean.
Happy Birthday Z!