Blueberries! Blueberry Muffins!
This week in our kids cooking classes all around Austin we are baking up these whole grain blueberry muffins with a cinnamon crumble topping made of oats and brown sugar and cinnamon. YUM!
Use frozen wild blueberries for super gooey and juicy muffins. These mini berries work great for mini muffins. But, if blueberries are in season, we choose to use fresh.
Kids love these muffins are great to make ahead for a quick breakfast. Or, put a frozen muffin in a lunchbox and it’ll be defrosted by the kids’ lunchtime!
Kids can help measure ingredients and stir up this batter. Have them place the muffin liners in the tins and use a cookie scoop or small measuring cup to fill up the muffins.