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.
