As my daughter gets older, she is more and more curious about what my husband and I do as part of our routine. She especially loves to help “clean” our apartment and get food ready to cook. We try and be as inclusive of our everyday tasks as we can, even if it ends up taking twice as long! If you’ve been reading my blog, you know that I love to bake. I haven’t baked anything new in a long while, but this week-end, I felt the inspiration bug. We had all this great fruit in the apartment that was just screaming to be made into baked goods and I just couldn’t resist!
I decided to make blueberry apple muffins. I made regular size muffins and some mini-muffins for my daughter. My daughter couldn’t help with the chopping of apples but had a great time “taste-testing” them as they appeared on the cutting board in tiny, chopped up pieces. She also sampled some of the blueberries as I washed them and got them ready to add into the batter. She especially loved putting the muffin cups into the tin, spooning the batter into the different cups, and then sprinkling the sugar on top.
These turned out quite tasty and were very quick and simple. I adapted the blueberry muffin recipe from Magnolia Bakery’s cookbook since I didn’t have enough blueberries (as called out in the recipe) and I had some apples to spare. I always seem to put more fruit in these things than what’s called for in the recipe, I just think it’s so yummy!
My daughter loved these things. She watched them cook through the oven window and the moment they came out of the oven she wanted to eat them, steaming hot. For a quick and easy recipe, this was a great one to try. You could probably use this with any fruit you have lying around!
Blueberry Apple Muffins – adapted from Magnolia Bakery’s Blueberry Muffin recipe
(makes 12 regular size and 12 mini muffins)
3 C all-purpose flour
3/4 C plus 1 T (for sprinkling) sugar
1 1/2 T baking powder
3/4 tsp salt
2 eggs, lightly beaten
1 1/2 C buttermilk
6 T unsalted butter, melted and cooled slightly
1 1/2 tsp vanilla extract
1 C blueberries
1 apple, peeled, cored and chopped into small pieces (about 1 C – I used a Jonagold)
1. Preheat oven to 350 degrees. Place muffin cups into the muffin tins
2. In a large bowl, mix together the dry ingredients and make a well in the center. Pour in all liquid ingredients and stir until just combined. Do not overmix.
3. Gently fold in the blueberries and apples.
4. Fill muffin cups and lightly sprinkle w/ sugar on top. Bake for 25 minutes until lightly golden or a cake tester inserted into the center of a muffin comes out with moist crumbs attached. Do not overbake.