Zoey is the “up and coming chef” in our house. She loves being in the kitchen with me and is getting really helpful! She can grate, slice, retrieve ingredients, stir, and help with dishes, it is great (most of the time!) I decided she needed her “own” set of recipes for Christmas this year so I ordered a box of kids recipes on cards called Kids’ Kitchen put out by Barefoot Books. What I liked about these recipes is they are made from scratch, not from boxed and prepackaged ingredients. So far I’m not super impressed with the flavor of the recipes we’ve tried, but Zoey is learning more about cooking and having a great time in the process, that’s what matters.
Earlier this week Zoey was excited to make these muffins for her friends who were coming over. The recipe was based off of her recipe card, but I helped with quite a bit of tweaking and we came up with some delicious muffins! She was beaming when everyone was telling her how delicious they were. Then when I told her they were good enough to go on my blog she was SO excited and she keeps asking me, are they on the blog yet?
This recipe is simple and straight forward. Delicious for kids of all ages and perfect to make with a budding cook that might live in your house!
Blueberry Poppy Seed Muffins, by Zoey
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1 Tbs. poppy seeds
- 3/4 cup milk
- 1 egg
- 1/2 cup coconut oil, melted
- 1 1/2 tsp. vanilla
- 1 cup blueberries
- sugar in the raw for topping
Preheat the oven to 375. Grease a mini muffin tin or regular sized muffin tin with coconut oil.
In a large bowl whisk together the flour, baking powder, salt, sugar, cinnamon, and poppy seeds.
In a small bowl whisk together the milk, egg, melted coconut oil, and vanilla.
Stir the wet ingredients into the dry and mix until just combined. Fold in the blueberries.
Fill each muffin tin 3/4 of the way full and sprinkle with sugar in the raw, if desired.
Bake for 12-15 minutes for mini muffins and 20-25 minutes for regular sized muffins. Remove muffins from tins promptly and cool to room temperature on a wire rack, store in an airtight container on the counter or freeze for future use.