Although this is not something we would eat every day…and moms typically wouldn’t offer it to kids regularly for breakfast…a treat every now and then never hurt a belle (or a belle baby). And…I’m thinking this would make the little ones happy to roll out of bed on the first day of school. Just sayin’
One lazy summer day, one of our teen belles who loves to bake (and wreck the kitchen…but we digress) got a hankerin’ for blueberry muffins. She quickly looked up a recipe and came up with one of the best we have ever had!! So we all win. She got to bake and make her mess, the family had a belleicious, unexpected treat, and now YOU get to try it too!!
Meg’s Blueberry Muffins
1/2 c sugar (plus 1 T for sprinkling on top)
1 large egg
1/2 c vegetable oil
1/3 c milk
1 t vanilla
1 1/4 c all-purpose flour
1 t baking powder
1/4 t salt
1/2 c sour cream
1 c blueberries (tossed with 1 T flour)
Preheat oven to 375 degrees. Grease muffin tin.
In large bowl, mix the sugar, egg, oil, milk and vanilla. In a separate bowl, blend the flour, baking powder, and salt. Add wet ingredients to the blended dry ingredients. Fold in the sour cream. Gently stir in the blueberries.
Spoon mixture into muffin tin, filling cups about 3/4 full. Sprinkle sugar on top. Bake for about 25 minutes.