So my last kid has started kindergarten. And lunch/snack packing has become one hell of a job in the morning. You know when you are making breakfast, getting your kids to brush teeth, change, not play, sit down to finish breakfast, not fool around, get in the damn car… all at the same time. It’s quite hard to squeeze in another task called “lunch packing”. Except I have to squeeze it in.
Starting this week, I’ve started to get some packing done the night before. It helps because saving that few minutes in an average school morning is incredibly crucial!
Same as after-school snack. Two kids require some real-deal snack. My girl is always good at eating. Such a blessing considered how horrendous it was for me to deal with my son’s not-eating habit when he was younger. Now that they are full-geared eating, after-school snack can not be a joke anymore, although it has never been.
Ingredients (12 regular size cupcakes):
2 cups all-purposed flour
2 teaspoons baking powder
1/2 teaspoon salt2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups blueberries, frozen or fresh
1/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 stick unsalted butter, melted
1/2 teaspoon ground cinnamon
Preheat oven to 375F. Grease muffin tin or line with muffin liners.
To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
In a large bowl, stir together flour, baking powder and salt.
In another bowl, whisk together eggs and sugar until combined. Whisk in sour cream, oil and vanilla.
Pour the wet mixture into the flour mixture. Mix with a spatula until moistened.
Gently fold in 1 1/2 cups blueberries.
Fill each muffin cup 2/3 full with the batter.
Cover the batter with the remaining blueberries. Sprinkle around 1 tablespoon of the streusel on top of each muffin.
Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.