We have a ton of raspberries and blueberries to pick right now. We already have two and a half gallons of frozen ones and I’ve made a few batches of these yummy muffins as well. We have been having them for snack after going out to the backyard and picking for a few minutes. They are whole grain and oh so yummy. I highly recommend making them with berries that have been freshly picked, dumped out of a bucket and rinsed. Clara helps me make them, but mostly wants to eat the dough. She calls them cupcakes, not muffins, because that’s more fun.
1 C. oats
1 1/2 C. whole wheat pastry flour
1/2 C. brown sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. + 2 T. buttermilk (I’ve been using milk with 2 tablespoons lemon juice because its too much of a bother to go buy buttermilk)
3 T. canola oil
2-3 C. blueberries and/or raspberries
1) Mix dry ingredients together in a bowl. Make sure that your toddler helps and promptly flings flour all over the counter and floor.
2) Add liquid ingredients and mix quickly to try to keep little fingers from eating too much dough.
3) Add berries, stopping half-way to the bowl to allow for tasting.
4) Pour into muffin cups that have been sprayed with cooking oil spray. Halfway through, succumb to whining and give toddler her own spoon full of batter. When all muffin cups are full, hand bowl back to toddler to lick despite all parenting books’ advice that raw eggs are never to be eaten.