Way way WAY back at my ol' Tremont Spot - and again/later, in our Ohio City Home - I taught kids of ALL ages some basic sewing & drawing skills. What started as "little breaks" throughout each instruction day (some class days are over eight hours long!) became part of the classes, themselves: sometimes we'd take a short walk, or watch a short fashion video, but most often we'd make something to eat.
The recipes always had to be adjustable/adaptable and open to creative interpretation/personal tastes. One such recipe is for Blueberry Muffins (the abridged original, below, is from AllRecipes). This one has been modified by students 'n' me, many many MANY times (edits follow) and is usually a big hit for a small break (and we can draw or sew or just chat while the muffins are in the oven).
"To Die For" Blueberry Muffins:
1 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg, slightly beaten
1/3 cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
1/2 cup granulated white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees and grease 8 large (16 small) muffin cups, or line with parchment.
Combine flour, baking powder, and salt in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and just enough milk to reach the 1-cup mark; stir. Pour this mixture into the large bowl and mix until the batter is combined well. Fold in blueberries.
In a separate bowl, use a fork to mix together the Crumb Topping ingredients until it's "crumbly."
Pour the batter into the greased cups, all the way to the top! Sprinkle the Crumb Topping on, well, the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Makes 8 large or 16 small muffins (the latter of which takes less time to bake).
Here's Where It Gets Fun! Options Include:
- try a teaspoon of vanilla or lemon oil in the batter!
- add a cream cheese filling to the centers (1 8-oz. brick + 1/4 cup white sugar, blended by hand)!
- swap out 1/2 of the white sugar for brown sugar!
- substitute chopped honeycrisp apples for the blueberries!
- throw in some chopped walnuts!
- add lemon curd to the centers (also great with the aforementioned lemon oil - this became the favorite)!
