I cannot believe that summer is almost over, and I feel like I have hardly had time to smell the roses. Between visitors, swim meets, and a ridiculous amount of work – it’s no wonder. The girls on the other hand have had quite a different experience, they have had the summer of their life. Enjoying every day of summer that they can. So – today’s post is from my daughter – she decided to help me out…I am still smiling.
We spend most of our summer at the pool, one day when we were walking down, we saw that the pool was closed and wouldn’t be open until later in the afternoon. So we started trudging home having no idea what we were going to do. We got home and looked in the fridge and remembered that we had these giant blueberries that we got from the farmers market. We called to our mom and asked her if we could bake something and we both had the same idea of what to bake- blueberry muffins. We got this recipe from the Kitchen for Kids cookbook. The recipe called for milk but we substituted that for coconut milk that way our dad could have some. These muffins are light, airy, and almost cake like. We also added a pinch more cinnamon because who doesn’t love more cinnamon. I love these muffins because they are super easy and tasty. I hope you like these as much as I do!
So there you have it – if a 12 and 8 year old could make these all by themselves (no help AT ALL from mom, not even clean up!), there is no excuse for you. Thanks to my wonderful daughters for helping with the blog, and providing us a lovely breakfast this morning – I got to have my cake, and eat it too (for breakfast!)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoons white sugar
- 1 teaspoon cinnamon
- 1 large egg
- 3/4 cup coconut milk
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 3/4 cup fresh or frozen blueberries
Preheat oven to 375 degrees. Grease 9 muffin tins, or use papers.
Mix the flour, 3/4 cup sugar, baking powder, baking soda and salt in a bowl. Set aside.
In a small bowl or cup, mix the 1 1/2 teaspoons sugar and cinnamon. Set Aside.
In another bowl, use a whisk to stir the egg, coconut milk, oil and lemon juice until smooth. Switch to a baking spatula and scrape into the flour mixture. Stir to form a stiff batter. Don’t over-mix. Stir in the blueberries. (Be especially careful not to over-mix frozen blueberries because the juice will make the batter green.)
Green a teaspoon to scoop the stiff batter into 9 muffin tins (or use an ice cream scoop) to about half-full. Use a clean teaspoon to sprinkle the cinnamon sugar on top.
Bake about 20 minutes, or until the muffins are puffed and golden. Cool slightly. Eat while warm.
For a printer-friendly version of this recipe, please click here: Dairy Free Blueberry Muffins with Cinnamon Sugar