- Polish Mama Cooks
Blueberry vs Borówka & a Blueberry, lemon muffins made with kids
Did you know that muffin can refer to two distinct baking items? First a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and a cupcake-like quick-bread (sweet or savory)?
I spend few of my childhood holidays walking around the forest in South of Poland and picking blueberries. I remember wearing rain boot, plastic water bottle in my hand, and an empty bucket.
Why rain boots, you might ask, well the "Polish" blueberry - called borówka or jagoda grow on very small scrubs close to the ground, and are a great place for viper to hide in.
This recipe is written the way you can make them with you children, as a fun activity.
Servings: 12 Total Time: 35 min Oven Temperature: 375 F
prep time: 10 min bake time: 20- 25 min
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 tsp of vanilla extract
2 cups of all- purpose flour
2 tsp of baking powder
1 tsp of salt
2 cups of fresh or frozen blueberries (if frozen you need 1 tbsp of flour)
1/2 cup of milk
1 tbsp of vanilla sugar
zest from 1 lemon
1 cup of powder sugar (confectionery sugar)
1 tbsp of lemon juice
Muffin baking tin
Mixer (stand or hand)
Step by step
Preheat the oven to 375 F, and spray the muffin tins with the baking spray. Let your child cut the soft butter into smaller pieces and put in the bowl of the mixer (with a kid friendly knife and supervision). Zest the lemon into the mixer and ask your child to help you add sugar. Cream everything until light and fluffy.
Your child can add the eggs (you can crack them for her/him or let him practice cracking) add vanilla, beat everything until combined.
In a small bowl toss the blueberries with flour.
In a separate bowl mix together the flour, baking powder, and the vanilla sugar, salt (if you prepare all the correct measurements and let your little helpers mix everything).
Together with your child add the flour mixture alternating with milk, while constantly letting the mixer working.
Fold in the blueberries, and distribute the batter among the cups of the muffins. Bake it for 25 min, after that time check with a chop stick if the batter sticks to it. If not take them out, if it does keep it for 5 min more.
For the glaze, in a bowl mix together sugar and the lemon juice, until it is sticky but easy to poor.
If you want, lick of the batter from the spatula and the mixer.
You can use muffin cups liners, but you do not have to. If you do make sure that they are reusable. If you don't, make sure you use baking spray.
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