Super Dupper Easy Peasy Blueberry Muffins

Confession.

I’m still playing that phone game, Clash of Clans. And I like it! I’ve progressed to the point where I almost no longer suck. I’m a clan leader, I can actually three star people in war, I know people in my clan… all of which means I actually play the game, perhaps entirely too much. I know this may set me apart from much of my cohort, but at this point, I might has well admit that I actually do like video games. (And since I’m confessing I should also also probably just get it out there right now that I play xbox too.)

What can I say? Clash is useful for entertaining yourself in odd moments throughout the day: waiting for you tires to get fixed when you’ve already finished the book you brought to read; or maybe sitting at the playground and the kiddos are actually entertaining themselves. 

Plus, I’ve met a few interesting people and had a number of odd but interesting conversations while playing. Very entertaining. I’ve met a fellow foodie, who I’ve already gotten a great dry rub recipe from. (We now occasionally text food pics back and forth.) I’ve been flirted with (super awkward, but kinda funny). I’ve been asked if I’m a doctor and dispensed medical advice. I’ve had a serious conversation about cat fish soup and hunting. I think the people who play are pretty darn fun and most certainly interesting. 

But, what I think I actually like the most about playing, is that the game is something I can do with my husband, and something my boys can relate to. Aiden now thinks I am insanely cool because I play. My kids might be young but man they are already fascinated with video games (and they don’t even really play them). Even Tristan, my littlest, now walks around and occasionally quips full of glee, ” Archer Queen! Dragon! Yes!” So cute.

My boys and I do have a few interests in common. I like to paint and draw, my kids both seem to have a bit of an artistic streak as well. They both are fascinated with taking pictures. So maybe that will blossom into a real love of photography some day? They both like to cook with me. They both like to help in the garden, but that may be more about getting muddy then anything else. Other then that our interests don’t especially overlap. Which obviously to some degree you expect, because I’m an adult and they are kids. But then again I’m not sure even when they are adults the overlap will be there. The are all about the sports, super heros, dinosaurs, things I’m mostly in no way shape or form interested in; heck I never was even as a kid. Sot it’s cool to have something else in common to relate with them over, even if it’s video games.

You know…. I’m kind of getting how some women end up learning to love watching football to relate with and connect to their guys… Oh my goodness. I’m going to turn into the kind of woman who likes football! Nooooooo…. No just kidding. I’ll even watch football for my guys. 

I am grateful they enjoy cooking with me though; since it is something I really love to do so much. As a matter of fact, Aiden totally helped me with today’s recipe.

Actually, I’ve gotta say this recipe is pretty much perfect for making with the kids. Totally no stress, which is just what you want when baking with the kids. Some highlights:

• Very little mess. Everything is mixed in one bowl, with a regular old spoon.
• The recipe is rather forgiving. A little more flour because the kiddos did the measuring? No problem, they will still taste great.
• Possibly best of all, only 25 minutes of your time required. 5 minutes of prep, 20 for baking. Perfect for the shorter attention spans of even the littlest ones. 
• Use an all purpose gluten free flour in place of the flour and soy milk for your milk and you’ve got gluten free/ dairy free muffins that taste great. 
• Make regular sized or jumbo muffins, it’s up to you! 

And you end up with gorgeous, fluffy, tender crumbed, completely jam packed with blueberry muffins. I feel like you can’t go wrong. So, uh, go make some muffins. 

Super Dupper Easy Peasy Blueberry Muffins– Yields 12 regular sized muffins or 6 Jumbo Muffins. Adapted from Inspired Taste. 

• 1 and 1/2 cups all-purpose flour (Or substitute 1 and 1/2 cups all purpose gluten free flour to make the recipe gluten free.)
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 cup milk (If using soy milk increase to 3/4 cup.)
• 1/3 cup canola oil (If using soy milk use 1/2 cup of canola oil.)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 and 1/2 cups fresh blueberries, washed

1. Preheat the oven to 400* and prep muffin pan by lining with muffin liners or spraying well with spray oil. Set aside.

2. Add all dry ingredients, flour,, sugar, salt, and baking powder to a large mixing bowl. Stir well with a spoon to ensure the baking powder is distributed evenly throughout the other ingredients. Add the wet ingredients, milk, oil, eggs, and vanilla. Stir with a spoon until well combined. The mixture will be fairly thick. Add the blueberries and gently fold in using the spoon. 

3. Distribute the batter evenly between the muffin cups in the prepared pan. The cups will be nearly filled. Bake the muffins on the center rack at 400* until lightly golden and a toothpick pulls out clean. 12 regular sized muffins will take 18-23 minutes (I found 20 minutes to be perfect in my oven), jumbo muffins will take 28-33 minutes (30 was perfect for my oven). 

4. Allow the muffins to cool in the pan until you can comfortably touch them to remove from the pan. If you didn’t use muffin liners cool for at least 15 minutes to prevent breaking. Muffins will save in an airtight container for several days. 

P.S. My kids came up with the name for this one. We couldn’t decide between super duper and easy peasy so we tossed em both in.