Kids In The Kitchen: Evan's Blueberry Mini Muffins

Evan wanted to bake blueberry muffins recently because "blueberries are his favorite".

Muffins are easy for beginning bakers and kids since you don't need any mixers or fancy techniques. You just need a bowl for the dry team and one for the wet team. Then you mix the two together. Well, why don't I let Evan show you how to do it....

I am letting Evan do more and more in the kitchen all by himself and I still have that cringe moment when he's pouring the wet ingredients into the bowl. I have to force myself to stay quiet and know that it's not a big deal if it spills. He gains so much more from learning to do it himself, mistakes included, then he would get if I insisted on helping to prevent a mess. Learning is messy. That's okay.

Evan used a cookie scoop to fill the muffin pan. He loved that thing.

He took this job really seriously and hardly looked up from his job. I let him do it all by himself but helped even out some of the muffins just before baking (with his help) so they'd bake evenly.
These cute little muffins are delicious and were quite a hit with the blueberry lovin' crowd around here.

Evan's Blueberry Mini Muffins

1 cup flour (we used whole wheat pastry flour)

1/2 cup cornmeal

1/4 cup sugar

2 tsp. baking powder

1/4 tsp. salt

2/3 cup vanilla yogurt (If you use plain yogurt, increase sugar to 1/2 cup)

1/4 cup oil (I use olive oil)

1 egg

1/3 cup milk

1 cup blueberries (fresh or frozen that has mostly thawed)

Preheat oven to 375*

Mix the dry ingredients in a medium bowl. Mix the wet ingredients in a small bowl. Pour wet ingredients into the dry ingredients along with the blueberries. Stir only until just combined. Scoop into greased or lined mini muffin pan. Bake for about 10-12 minutes or until a cake tester comes out clean.

Makes about 24 mini muffins

**You can make these into regular muffins by using a standard muffin pan and increasing the cooking time to 20-22 minutes.