Blueberry Mug Muffins

Original Recipe: provided by my mom

 

This is a fun, quick project for kids to do (unless they dump over flour; then it becomes a laborious chore for me).  The muffins are surprisingly tasty, considering how they're made.  It's one of those things that's easy for me to say "yes" to when they ask, and it makes their day.

 

Ingredients

1/4 cup white flour

1 Tablespoon brown sugar

1/4 teaspoon baking powder

pinch of cinnamon [or nutmeg]

1/2 Tablespoon butter, melted

2 Tablespoons milk

2 Tablespoons fresh blueberries

 

Directions

1) In a standard-size mug, stir flour, sugar, baking powder, and cinnamon together until fully combined.

2) Add butter; stir until uniform.

3) Add milk; stir until uniform.

4) Mix in berries.

5) Microwave on high for 90 seconds.  Muffin will rise during cooking and sink back down afterward. 

Kid Participation: Everything!

Baked Blueberry & Banana Oatmeal

Original Recipe HERE

I threw this together on a night when I had no idea what I was making but didn't want to resort to pasta or egg sandwiches yet again.  *N* was eating dinner at a friend's house, so the remaining four of us pretty much polished off the entire dish.  I was shocked to see it disappear before my eyes so quickly - and disappointed, since I was hoping to make the next day's morning routine easier by having breakfast already made.  I will definitely make this again.

I assume that other berries could be substituted.  I have a bag of blackberries, raspberries, and blueberries in my freezer right now that would be worth a try.  Also, pureeing some (or all) of the bananas and mixing them into the wet ingredients might make for a moister, more uniformly-flavorful dish.

 

Ingredients

3 to 4 medium ripe bananas, sliced into 1/2" rounds

1 to 2 cups blueberries [I used thawed frozen berries]

1/2 cup honey or agave

2-1/2 cups uncooked oats [I used old fashioned] 

1/2 cup chopped walnuts or pecans [optional; I did not use]
1/2 cup toasted wheat germ [optional]

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt 

2 cups milk

2 eggs

2 teaspoons vanilla extract

yogurt for topping [optional; I used fat-free French vanilla]

 

Directions

(1) Preheat oven to 375° F. Lightly grease a 9x13" baking dish.

(2) Arrange banana slices in a single layer in the dish. Sprinkle blueberries over bananas.

(3) Dust 1/2 teaspoon of cinnamon over fruit.  Drizzle with 2 tablespoons honey.

(4) Cover with foil.  Bake 15 minutes.

(5) Meanwhile, in a mixing bowl, thoroughly combine oats, nuts, baking powder, remaining cinnamon, nutmeg, and salt.

(6) In separate bowl, whisk together remaining honey, milk, eggs, and vanilla.

(7) Evenly spread oat mixture over fruit.  Slowly pour milk mixture over oats, distributing as evenly as possible.

(8) Bake oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven, with yogurt if desired.

 

Kid Participation: Eat it and love it.

 

Cream Biscuits with Blueberry Topping

Original Recipe HERE

My mom brought several pounds of freshly picked blueberries on her most recent visit, and my first instinct was to made them into a dessert.  Without much time to spend on making them, and not wanting to go to the store to buy ingredients, I tried this recipe.  Without any butter in it, I was concerned that they'd be too light - fine for some occasions, but I prefer a denser biscuit for shortcake.  These were a great solution.  It yielded 7 biscuits that were 3" each and one mini-biscuit for *N*.  To serve, I split it in half, scooped mascerated blueberries on top, and added an unhealthy amount of Redi-Whip (yes, taking the lazy route).

Ingredients for Cream Biscuits

2 cups all-purpose flour, plus more for dusting the surface

1 Tablespoon baking powder

1/2 teaspoon salt

1 Tablespoon sugar

1 1/2 cups heavy cream

Ingredients for Blueberries

2 cups fresh blueberries

1/4 cup sugar

3 Tablespoons lemon juice

Directions

1) Add blueberries, sugar, and lemon juice to small sauce pan.  Allow to simmer until some blueberries begin to burst and reach a thick syrup-like consistency (leave some blueberries whole).  Taste-test and add more sugar or lemon juice if desired.  Remove from heat and allow to cool.

2) Preheat oven to 425°F.  Line baking sheet with parchment paper.

3) Sift two cups flour, baking powder, salt and sugar into large bowl.

4) Fold in 1 1/4 cups cream. If dough is not soft or easily handled, fold in remaining 1/4 cup cream, little by little.

5) Turn dough onto floured surface, mound into a ball and, using your hands, press it to a thickness of about 3/4 inch.

6) Cut into rounds approximately 2.5" diameter and arrange on baking sheet at least 1" apart.  Gather dough scraps and continue to make rounds.

7) Bake until golden, 12 to 15 minutes.

Notes: None!

Kid Participation:

* Add dry ingredients

* Whisk dry ingredients

* Measure and add blueberries (watch for kidnapped berries)

* Press out dough

* Cut biscuit rounds