Life seems to run away from us at times — it gets filled with kids’ school, events, work, and we often forget to slow down long enough to do some of the very things that bring us so much joy! For me, baking is one of those things.
Being a Mom of 5 kiddos five and under, I hadn’t found much time to bake. And, to be honest, it’s far more fun when I can do it with my kiddos. This COVID quarantine has forced us all to slow down, and I’ve been incredibly intentional during this quarantine to bake more with my kids! They find as much joy in it as I do.
Even before social isolation became a mandate, we had been working on the alphabet — a new letter each week. Whatever the letter of the week is, we have arts & crafts related to the letter. I’ve also tried to find something edible we can make together. Last week was the letter, “M.” So, we settled on making Muffins.
Now, let me tell ya, I often have this grand vision of baking with the kiddos and instead, it ends up that I do it (mostly) solo in a very messy kitchen with baked goods that the kids don’t really like...
BUT, this recipe, they LOVED.
They baked with me the entire time, and really, really loved the batter and crumb topping! They asked for them at breakfast, lunch, and after dinner. HA!
When I shared these photos on Instagram & Facebook, I got multiple requests for the recipe, so, figured I’d share on my blog, too!
I hope you enjoy them as much as my family did!
- 1¾ cups all-purpose flour
- 2¼ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup oil (vegetable or canola work best)
- ¾ cup milk (or dairy-free alternative)
- 1 teaspoon almond extract
- 2 cups frozen blueberries
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 6 tbsp butter, melted
- Start by preheating the over to 375ºF and prepare the muffin tin by spraying with cooking spray OR using liners.
- In a medium bowl, combine 1 cup flour, baking powder, and salt.
- In a separate large bowl, mix together sugar, eggs, and oil.
- Once well combined, add milk and almond extract.
- Slowly add the flour mixture to the egg mixture and mix together until you have a smooth batter.
- Gently fold in your frozen blueberries.
- In a medium bowl (you can use the one the flour was in!) make your crumb topping by combining 1 cup flour, brown sugar, cinnamon, and nutmeg, stirring well, then mix in melted butter.
- Fill each muffin cup about ¾ full and top with crumb topping.
- Bake for about 30 minutes or until golden brown & toothpick comes out dry.
Recipe Adapted from Bakery Style Blueberry Muffins with Crumb Topping