This week in our Chef Classes we made whole grain blueberry muffins with a crumble topping. Chefs also made homemade butter. Muffins are a great thing for kids to make. They’re easy, healthy, and delicious. We added fresh sweet blueberries to ours, but the beauty of muffins is that you can add anything you want! Other awesome choices would be nuts, blackberries, strawberries, or even chocolate chips.
One important thing that we discussed in class is the order by which we add ingredients to recipes, especially when are are baking. We learned that blueberries go in last when making these muffins, and how important it is not to over stir batter. Everyone loved their delicious, fresh, warm blueberry muffins. Make them today in your kitchen, they’re perfect for all ages!
- 1 cup whole wheat flour
- 1 /2 cup non-bleached all purpose flour (or use all whole whet flour)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil (coconut or olive oil)
- 1 egg
- 1/3 cup milk
- 1 - 1 1/2 cup fresh or frozen blueberries
- Crumble Topping:
- 1/4 cup oats
- 1 tbsp sugar
- 2 tbsp oil or butter
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
- Combine flour, sugar, salt and baking powder. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together sugar, oats, butter or oil, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 18-20 minutes or until done.