bricole at home

Aside from strawberries, Lulu has refused to try any other berry.  Which still puts her ahead of CJ who refuses to even try a strawberry.  I know somewhere down the road, they will both come to realize what they have been missing.  Somehow, I’m sure, it will all be my fault, but I will just be happy they finally changed their minds. 

We made one little step in that direction this week.  Thanks to peer pressure.  Somewhere down that same road I will be pulling my hair out because of peer pressure, but for now I am happy somebody brought blueberry muffins for snack at preschool.  On our walk home from school, Lulu told me all about these yummy blueberry cupcakes she had at snack time.  She was stunned when I told her they were something we could make at home.  Never mind that any time we have offered her anything with blueberry she has adamantly refused it. 

So we went to the store picked up some organic blueberries and got to work.  We went with a recipe from Ina Garten’s, barefoot contessa at home, for tri-berry muffins.  Lulu noticed the picture in the cookbook had swirly pink parts and thought we should too.  We didn’t have any strawberries, but I did have some raspberries in the freezer.  She agreed we should throw them in too.  She later regretted that decision and picked around the raspberries, but I felt a small victory since she finally tried them.  We all liked the blueberries and the crispy edges of the muffins. 

Double-berry muffins

adapted from Ina Garten’s tri-berry muffins

3 cups AP flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup milk

2 eggs (lightly beaten)

muffins with crystal sugar on top

2 stick butter (melted)

1 teaspoon vanilla

1 cup fresh blueberries

1/2 cup raspberries

1 1/2 cup sugar

crystal sugar for topping

Preheat oven to 375 degrees.  Line muffin tins with paper liners.

In a small bowl toss the berries with a little bit of flour to keep them from clumping together, set aside.  In a large bowl, mix together the flour, baking powder, baking soda, and salt in a bowl.  In a separate bowl mix the milk, eggs, melted butter, and vanilla.  Pour the milk mixture into the dry ingredients and stir until just combined.  Be careful not to over mix.  Add berries and sugar and stir gently to combine.

Spoon the batter into the muffin liners.  Top with a pinch of crystal sugar.  Bake for 25 minutes or until nicely browned. 

The original recipe said it made 16 – 18 muffins, but I was lucky enough to end up with 24.