Blueberry and White Chocolate Cherry Muffins Made With Love
Blueberry Muffins and White Chocolate Cherry Muffins were on my mind as I considered a treat for the grandkids. Aidan and Sophia were spending their Saturday with me. Blueberry muffins are a favorite in our home, but Aidan loves blueberry muffins. Knowing Sophia's sweet tooth, I knew she would love the white chocolate cherry muffins.
As I considered which to make, I remembered I had some paper bakery boxes, and that gave me an idea. The idea was to help Sophia make White Chocolate Cherry Muffins while Aidan made a label for his bakery box using PicMonkey.
While I was helping Aidan make his Blueberry Muffins, Sophia could create her bakery box label.
Since Valentine's Day was the next morning, (today,) a heart theme was used for their design. After they were pleased with their design on the computer, we printed them on card stock. Then they cut around the labels. After the most perfect muffins were chosen, they placed them in their boxes and then we glued the labels to the tops of the boxes.
Well, the kids enjoyed this so much and they were very proud of their finished projects. They were very eager to share with their mom. After she arrived, we tucked the boxes in a gift bag and they took them home for later.
There are plenty of muffin mixes, but these are so quick and easy, and you use ingredients you most likely already have in the pantry! You don't even need a mixer for muffins! Grab a bowl and stir some up quickly with the kids! Though muffins are best hot from the oven, my family will eat them room temperature in a heart beat. How about yours?
Blueberry Muffins
1 egg 1 cup milk 1/4 cup vegetable oil 2 cups flour 1/2 cup sugar 3 tsp. baking powder 1 tsp. salt 1 cup fresh blueberries*
Preheat the oven to 400°. Spray non-stick cooking spray in the bottom of (2-3/4" diameter) muffin cups or line with cupcake liners.
Beat the egg with a fork until the yolk and white are combined, then stir in the milk and the vegetable oil.
Mix in the flour, sugar, baking powder, and the salt, just until the dry ingredients are moistened. Leave the batter a bit lumpy.
Gently fold in the blueberries.
Fill the muffin cups two-thirds of the way full.
Bake in the preheated oven for about 20 minutes. (Don't overbake.) Immediately remove the muffins from the pan.
*Frozen blueberries can be used in place of the fresh blueberries. Reduce the amount to 3/4 cup of frozen blueberries and allow to thaw. Drain well before adding them to the batter.
White Chocolate Cherry Mini Muffins
1/3 cup softened butter 2/3 cup sugar 1 egg 1 cup milk 1 Tblsp. maraschino cherry juice 1 tsp. vanilla extract 1/4 tsp. almond extract 1-1/2 cups flour 4 tsp. baking powder 3/4 tsp. salt 1/2 cup white chocolate chips 1/3 cup finely chopped maraschino cherries
Cream butter and sugar in a medium-sized mixing bowl. Add the egg and mix well.
Stir the cherry juice, the vanilla, and the almond extract into the milk.
With a wire whisk, combine the flour, baking powder, and salt in a separate bowl. Add the dry mixture to the creamed mixture alternately with the milk mixture.
Fold in the white chocolate chips and the chopped cherries.
Fill the paper-lined muffin cups 2/3 full. Bake at 375° for 20 minutes or until a toothpick comes out clean. This recipe makes about 15 regular sized muffins. Remove from pans after a couple of minutes and cool on wire racks.
Muffins are a wonderful addition to any breakfast, aren't they? They are great for brunch or even just enjoyed with a cup of coffee. If mornings are rushed,
pre-measure batches of the dry ingredients and store in a Ziploc bag. Write the remaining ingredients, the oven temperature, and the time needed in the oven, on the bag. In less than thirty minutes, you have hot muffins.
Aidan and Sophia would probably love to show-off their new skills at home. Hmm... Another time when the kids are over, maybe we will make up one of these bags for the blueberry muffins and the white chocolate cherry muffins for them to take home.
