I’m sure every parent has been through this scenario… one sunny day the toddler of the family, known through out the land as a picky eater, decides she likes something. She likes it so much that she eats a lot of it. Her parents are pleased because it’s..wait for it..healthy. So as good parents would, they run back to the market and purchase more of this product. Only to discover that their little darling doesn’t want it anymore. She wants nothing to do with it.
This scenario played out at Casa Sparklepants recently with blackberries. This isn’t the first time it has happened and I’m sure it won’t be the last. So with a plethora of gorgeous blackberries on hand I set out to make muffins.
Muffins, I discovered, are a sure-fire way of getting the picky one to eat certain things. She thinks they are cupcakes! Shhh..don’t say that too loud, I definitely don’t want her to hear that they aren’t.
makes 18 muffins
- 1/2 cup butter, softened
- 1-1/4 cups
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blackberries
Cream butter and sugar, then add eggs one at a time. Beat well. Mix in dry ingredients then add milk. Beat well. Fold in blackberries. You can use fresh or frozen, I used fresh, they were large so I cut them in half. Fill paper-lined muffin cups 2/3rd full and bake at 350° F for 20 minutes-25 minutes.
Okay, so perhaps they aren’t too different from cupcakes, they do have sugar and white flour, but that can be altered if you choose to. Of course after I made these I saw this recipe for Blackberry Corn Muffins. Those look yummy!
P.S. Please forgive the holiday themed paper cupcake liners. They were all I had.. and well muffins wouldn’t be cupcakes without them!