Back to School Blueberry Muffins

Tomorrow my little man Logan is starting Mother's Day Out, and he's really into blueberry muffins these days. So, I thought I'd blog his favorite muffin recipe. I know it's been awhile since my last blog, but things got crazy over the summer and Mama hardly had any time! Between baking some crazy cakes and vacationing, I was wiped out. I'm hoping now that I'll have two days a week of some free time, I can post more frequently. Fall is definitely my favorite season, and I've got some awesome recipes!

These muffins should really be called, "my mom loves me so much she slept overnight in a church pew muffins". Let me give you a little background, six months ago, I slept overnight.... in a church learning classroom, to secure my little man a spot at this Mother's Day Out. Clearly motherhood has made me slightly psychotic. At the end of the day it's preschool, not rocket science. Colors, shapes, numbers, maybe some letters? I can't imagine things getting too intense.  And let's be honest, I drove straight to Chick-fi-la after the sleepover and snarfed down a chicken biscuit, then took a sweet 5 hour nap (thanks Husband). All in all, not so bad! I just want to make sure I give my little guy every opportunity I can. And if that means sleeping in a church pew, by golly, I'll do it. I'm realizing more and more these days that time sure does fly, and my little boy is growing up way too fast.

So in Mr. Logan's honor, here's our favorite family recipe. What puts these muffins over the top is the ginger and nutmeg- they add a little spice, and take these from the ordinary to extraordinary.

Back to School Blueberry Muffins

Muffins:
3 cups all-purpose flour
1 1/2 cups white sugar
1 tsp. salt
1/2 tsp. ginger
4 tsps. baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
3 cups fresh blueberries

Topping:
1 cup sugar
2/3 cup flour
1 tsp. nutmeg
1/2 cup butter, cubed

Preheat the oven to 400 degrees. Line muffin tins with liners (this recipe makes around 24 muffins).

In a mixing bowl, combine the flour, sugar, salt, ginger, and baking powder. Next, in another bowl, mix together the vegetable oil, eggs, and milk. Slowly pour the liquid mixture into the dry ingredients and mix well. Fold in the blueberries. Fill muffin tins to the top (I use an ice cream scooper, one scoop does the trick).

Next, mix all the ingredients together for the topping with a fork. Sprinkle over muffins.

Bake for 20-25 minutes or until done.  

These muffins also freeze really well- perfect back to school breakfast. Enjoy!