He was born six-and-a-half weeks ago, so it’s high time I introduce our son, Henry, here on this site. He’s a little lover; a sleepy, mellow baby; and the apple of his big sister’s eye. Avery truly adores him, favoring a French-ish pronouciation of his name and showing a real knack for picking out his outfits (hint: anything featuring whales, monkeys or “raffes” (giraffes)). There are some photos of Henry, and Avery and Henry, at the bottom of the post.
I know this will get easier with time. And, really, we’ve already come a long way. One thing that has been really successful so far has been for me to make sure that I get special one-on-one time with Avery, since Henry physically requires so much of the same.
Blueberry Oatmeal Muffins
Adapted from Orangette and The Wednesday Chef, who adapted from The Fannie Farmer Cookbook
Yield: 12 large standard-sized muffins and 12 mini muffins*
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons + 2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
2 large eggs
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
2 cups cooked oatmeal
1 cup frozen wild blueberries**
Heat the oven to 400°F and butter a 12-cup standard muffin tin and a 12-cup mini muffin tin.
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk, butter and vanilla together. Add the oatmeal, stirring with a fork to break up the clumps.
Fold the wet mixture into the dry mixture until almost combined. Add the blueberries, folding briefly to just combine.
Fill the prepared muffin tins and bake for 18-22 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The mini muffins will be done before the standard-sized muffins.
Cool slightly and serve warm or cool completely and then freeze. For frozen muffins, reheat for 10 minutes at 400°F.
*These muffins freeze beautifully, which is one reason for the high yield. The other is that the original recipes yielded either quite small muffins, or not-quite-12 muffins. So, I’ve doubled the original recipes, and the result is 12 nice, large standard-sized muffins and 12 mini ones, which Avery loves.
**Because they are smaller, wild blueberries work best for the mini muffins. If you can’t find them, use regular frozen blueberries, but give them a rough chop.