Welcome to another morning in the life of a homeschooling mom. Most recently I’ve been wanting to teach my children how to bake simple meals. So each child is assigned to work with me on different mornings of the week to learn how to make a designated breakfast. All children will rotate through the menu. Thursday morning breakfasts are blueberry muffins (until each child has had a chance to learn how, then we will change the menu). I’ve blogged muffins before, but to date- this is my favorite recipe. These muffins are simple, fast, and full of flavor. Plus they are easy enough for an 8 year old to make on his own- BONUS!
Blueberry Muffins
In a large bowl, mix together:
3 cups (sprouted) ground flour
1 cup organic sugar
1 T baking powder
1 t. baking soda
1/2 t. salt
3 T ground flax seed
Add and mix:
2 c. water
3/4 c. olive oil
Fold in:
1 1/2 c. blueberries (fresh or frozen, or reconstituted dry)
Grease muffin tins (makes about 24)
Fill 2/3 full
Bake 400* F 20-22 minutes
NOTE: THESE MUFFINS ARE PERFECT FOR FOOD STORAGE- JUST KEEP ALL THE INGREDIENTS ON HAND AND YOU’LL ALWAYS HAVE A QUICK AND TASTY RECIPE READY TO GO. MAKE IT EVEN EASIER BY PLACING THE DRY INGREDIENTS TOGETHER IN A ZIPLOCK BAG – SUPER FAST TO PUT TOGETHER BREAKFAST OR TO GIVE AWAY WITH BAKING INSTRUCTIONS FOR A GREAT GIFT!
If you love these as much as we do, feel free to share our recipe!
