These soft bunnies are quick to make so I made another for a teacher who is expecting her first baby soon. I think it looks like a kid made it, but maybe one of these days I’ll learn to sew like a grown-up… I would like to try all Wee Wonderful’s free patterns since they are too cute! These tablecloths and these pincushions are somethings I could really use so they are on my project list as well.
This morning was a trying one with the kids. Everyone seemed to be bouncing off the walls or more like bouncing off each other. I felt it was a good excuse to use some of our precious blueberry stash to make muffins. The kids love these not to mention Mary, Papa and Penny who all stopped by today. Chris found the original recipe in his grandma’s Betty Crocker cookbook, but I’ve changed it a little over the years. It’s very easy and quick to make for those kids who can’t keep their hands out of the blueberries!
Best Blueberry Muffins:
Preheat oven to 400 degrees, grease the bottom of your muffin tins. (This recipe will make 12 regular size muffins and 12 smaller ones.)
2 cups of blueberries (If your blueberries are frozen, soak them in some warm water while you are mixing the ingredients. Be sure to drain them good before adding them to the batter.)
In a large bowl, mix:
3 cups flour
1 cup sugar
4 tsp baking powder
1/2 ts salt
In a separate (microwave-safe) bowl add:
1 cup milk
1/2 cup oil
Whisk these together. I like to warm this mix in the microwave for about 45 seconds to bring it to room temp. Combine the wet and dry ingredients together just until all the flour is incorporated- it should be very lumpy. Gently fold the drained blueberries into the batter while trying not to break them open. Fill the muffin tins about 2/3 full and stick them in the oven for about 20-25 minutes until golden. Serve warm and enjoy!