Tuesday, October 16, 2012

Blueberry Failure Muffins

I wanted to bring something fun for my snack day at Baby E's co-op preschool class. I got this base muffin recipe from Shannon at What's For Lunch at Our House, and ran with it.

Here's the Base Muffin Recipe that I somehow messed up. You'll want to go to her post for all the directions and stuff.
2 c flour
1 c sugar (I used 3/4 c)
2 eggs
1 c milk
1/2 c oil (I subbed a 4-ounce jar of sweet potato baby puree)
1 tsp. vanilla
1 Tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Since someone had just thrown out my container of grated zucchini and carrots (argh!) I only grated one carrot, and added in a whole bag of (thawed) frozen blueberries. Plus 2 Tbsp ground flax seed meal. I also subbed in some sweet potato baby food puree for the oil. I also cut the sugar by 1/4th, since the blueberries and sweet potato puree should add plenty of sweetness.
How could I go wrong? Colorful, healthy, and bound to be delicious! Right?

I even sprinkled quick-cook oats, ground flax seed meal, and brown sugar on top of the big ones.

I had enough to make 24 mini muffins plus a dozen regular sized ones.

The Mamas all said they were tasty, but didn't go back for seconds. I certainly wasn't in love with them.
The babies, on the other hand, went gonzo for them! They ate over a dozen of the mini ones!


  1. If the babies loved them, then they most def were not a fail :)

    I find, in baking, fresh blueberries are better than frozen. You have to add them very last, right before pouring into the muffin pans, and be very careful not to overmix or they'll break and cause color bleeding.

    Maybe try applesauce in lieu of the sweet potato next time as your oil replacer. That's what we typically use.

  2. I also use applesauce in place of oil... if you thicken them with oats instead of sprinkling on top, though, you can stretch them further with sweet potatoes, pumpkin, or any other veggie purees you like...


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