Breakfast Blueberry Muffins
Do your children complain about breakfast? From time to time all three complain about what’s on the breakfast menu. It’s easier to convince the little ones to eat up. But not the oldest. At fourteen I am over reasoning about how hangry stomachs around 8:30 am will prevent her from: Concentrating Having energy Resisting the urge to snack on junk food in the morning I get it. When I was her age I had my mind on my outfit only in the school mornings. Plus I knew I could find someone selling a candy bar somewhere in school. And my school even sold Chick Fila biscuits. If I had a couple extra dollars in my pocket I could splurge on a biscuit. I look back now and can’t believe I used to leave my mamas free, home cooked breakfast on the table. I have surrendered to the fight of reasoning about the goodness of breakfast to the oldest. Choose your battles is what I say. However, if I can’t reason perhaps I can try a different ‘strategy’. My breakfast strategy this week is blueberry muffins. I can add turkey bacon or sausage and eggs alongside it. Though I have a funny teenage premonition that out of spite she’ll eat them for an after school snack and still complain about breakfast.
Happy Healthy Eating!
Servings: 1 sweet, tasty dozen Prep Time: 10 mins Cook Time: 20-25 mins Total Time: 25-30mins
Muffin pan Cupcake liners (or not)
Directions:Preheat oven to 375 degrees. Cream together butter, egg and sugar. Mix together flour, salt and baking powder. Add flour mixture and milk to creamed mixture. Fold in blueberries (meaning don’t use the mixer, use a spoon to gently mix them in). Spoon about 1/4 cup into each muffin tin. Bake muffins for 20-25 minutes or until toothpick comes out clean when you stick it in the middle.