Oh Sweet Day!

Blueberry and Cranberry Crumb Muffin

| 3 Comments

Baking with kids is messy. I am not going to hide this fact. But it is also immensely fun. Last time I made these cupcakes with my 3-year-old boy, we both enjoyed it a lot.

The more I cook with kids, the more fun facts I find. Not only can it encourage them to eat, but it can also inspire them to be creative. Once you find something that your children like, it’s easy to encourage them to participate, and eventually it just takes a little imagination and enthusiasm for them to believe that they can add their own touches to the final products.

My boy LOVES berries. Any kinds! Even cranberries, he would put them in his mouth like eating Smarties. Yes, SOUR CRANBERRY! But  what made it really sweet though was when we were making these muffins together, he put one berry on the back of my hand between my fingers and said, “You want a diamond ring, mommy?” And so, we had these muffins as well as tons of blueberry and cranberry diamond rings.

Ingredients (12 regular-sized muffins):

Muffin
2 cups and 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
1 cup blueberry
1 cup cranberry
Crumb Topping
1/4 cup sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/3 cup flour
1/2 teaspoon cinnamon
 

Directions:

Preheat oven to 400F. Grease muffin tin or line with muffin liners.

To prepare muffins, in a large bowl, sift together 2 cups flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and add egg, mix until just blended.

With the mixer on low, slowly add half the flour mixture, mix until just blended. Add the milk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Toss the berries with 1 tablespoon flour. Gently fold into the batter.

Divide the batter evenly among prepared muffin cups. Set aside.

In a small bowl, combine the topping ingredients with a fork until it is crumbly. Sprinkle about a tablespoon of topping on top of each muffin.

Bake for 20 to 25 minutes until golden brown on top.

3 Comments

  1. The diamond ring thing is so adorable! :) I couldn’t stuff a fresh cranberry in my mouth if i tried. He must really love sour too.

  2. I have been looking for new things to have for breakfast and these are perfect. I have a bag of cranberries in my freezer and have been looking for the right recipe to use them in–I think I found it :)

  3. Baking with ME is messy! But the mess sure worth it with these!

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