We recently had our then 17-month-old grandson (Caden) over for his first sleepover. The house had been prepped – pool fence up – check, 2 rooms rearranged (which was a project I’d had on my list for awhile) to make way for the donated crib – check, outlet covers in (okay we missed a few but on the final walkthrough by Josh (Caden’s daddy) – check: we were good to go.
Our little sweetie pie loves blueberries so I made sure to have both fresh and frozen at the house. I used the frozen blueberries to create the pictured muffin that has a fresh citrus taste – both he and Grandpa enjoyed them – actually we all enjoyed them.
Our time together was filled with smiles, hugs, good food, endless climbing up and down the stairs, a trip to the park and also the reminder of how much energy caring for a letting one takes. 
Caden enjoying a bowl of fresh blueberries while watching Elmo.
One of Caden’s favorite things was to play with the buttons on an old CD player I keep out back.
Hmmm! Let me get a closer look at this.
He kept trying to figure out why the music would start and then stop when certain buttons were pushed.
Bubbles with Grandpa – Does it get better than that?
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- Lemon or lime - zested
- 1 tsp vanilla or lemon extract
- 1/2 cup milk - I used unsweetened almond milk
- 2 cups of flour - 1 used 1 1/2 cup white spelt and 1/2 cup of quinoa flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup small frozen blueberries
- 2 tsp of flour
- Glaze...optional
- 1/2 cup of powdered sugar
- 1 to 1 1/2 Tbsp of milk - I used unsweetened almond milk
- Preheat oven to 375 degrees
- Place muffin liners in pan and spray lightly with nonstick spray.
- Cream butter and sugar together until smooth
- Add eggs, lemon or lime zest, vanilla or lemon extract and mix well
- In a separate bowl combine flour, baking powder, salt
- In a small bowl coat frozen blueberries with 2 tsp of flour (this will help the batter not turn blue)
- Alternate the dry ingredients with the milk.
- Fold in the blueberries.
- Fill liners 3/4 full. Gently tap pan on the counter.
- Bake for 20 minutes or until lightly golden and a toothpick inserted comes out clean.
- Glaze - optional
- Mix milk into sugar a little at a time until desired consistency. Drizzle on top of cooled muffins.
I would love to hear from you – leave me a post on anything that strikes your fancy about blueberries, grandparents, raising little ones, etc.
Yum!! Blueberries are our favorite. My husband could eat blueberry pancakes every. single. day. And he makes some amazing ones from scratch. And of course…only pure maple syrup and lots of butter to top them with. We love to add pecans to the batter as well. The last summer we lived in NY we discovered an unofficial organic blueberry patch. We went there every few days to pick, through mid September. We had pancakes, of course, and blueberries and whipped cream (the real deal). And a blueberry buckle or two or three was also whipped up. We ate so many blueberries it was amazing that we didn’t look like the blue men. 😉
Citrus is really a great addition to a blueberry recipe and yours look mouthwatering. Thanks Debbie!!
Hope you have fun with your final Christmas preparations. [hugs]
Diane – I can only imagine how awesome those freshly picked blueberries tasted – you definitely put them to good use – blueberry buckle is soooo good. Thanks for stopping by and leaving a comment.
G’day! Debbie! LOVE blueberry anything, true!
Your little one is a cutie and I bet he loved these muffins too!
Cheers! Joanne
Viewed as part of Foodie Friends Friday Anything Goes Party
Joanne – Thanks for the stop by and your sweet comment. Truly blueberries are the best.
you had me at blueberry! Thank you for sharing at the Thursday Favorite Things blog hop. Wishing you a lovely Sunday and a very Merry Christmas♥
These sound delicious. I so wish I had some blueberries right now – didn’t freeze any last summer. Thanks for sharing on Foodie Friends Friday.
These look and sound amazing!
xx
Kelly
Sparkles and Shoes