We had a lot of fun in the backyard this weekend with the cooler tempetures. It was so much fun to watch the kids catch fireflies outside in the woods in the backyard. Here are a couple of photos I took last week of the kids trying to catch them in jars:
My Instant Pot has a yogurt option that I had been wanting to try for a while. Since it is summer and we don’t have school to run to anymore, I thought it would be a good time to try and make our own yogurt. Plus, the kids like to eat it for breakfast and snack – which results in 2-3 tubs per week. That equals to about $10-12 in yogurt!
Instead, the Instant Pot will turn 6 cups of milk (less than half of a gallon or about $1.50) into 2 tubs of yogurt (instead of paying $6-8). The kids and I all loved the taste of this yogurt and would make it again.
Here is a photo of what we store our yogurt in. I throw these into the dishwasher when we are finished with them and use them for making different colors frosting, making yogurt and taking someone a meal so they don’t have to worry about returning the dishes.
No Instant Pot? That’s fine! If you do not have a Instant Pot, you can still make homemade yogurt. It will require a little more hands on, but nothing too bad.
I tried straining the yogurt with cheesecloth first and it ended up a large mess. The yogurt likes to cling to the cloth. Then, I tried my coffee filters! These worked great! The yogurt comes right off of them as well.
It’s summer and this doesn’t require the house getting hot. Plus the kids can learn about bacteria and you get to save money! It is a win-win 🙂
Homemade Yogurt and Greek Yogurt
Author: Mary Ellen P. Riley / Whisk Together
6 cups milk (2% or whole or raw milk)
2 Tb. plain yogurt (make sure it contains “active cultures” – most of them do)
First, scald the milk. In the INSTANT POT , add the milk and hit “yogurt” then “more” so that it says “BOIL” on the front. It doesn’t matter if you seal or vent. It will beep when the milk is ready. In the SLOW COOKER, pour the milk and cook on high for 2 hours – make sure the thermometer says 180 degrees. Turn the slow cooker off.
Second, wait about 1 hour. For both devices, allow the milk to cool to 115 degrees. Once at 115 degrees, stir in the plain yogurt. You can speed this up by putting the container in a bath of ice water.
Third, push the INSTANT POT button on Yogurt until it says “YOGT”. Place the lid on and toggle to “seal”. It will count up to 8 hours. After 8 hours the yogurt is finished and ready to cool in the fridge. In the SLOW COOKER, cover the cooker with a large towel with the lid on. The machine is off for 10-12 hours. You will have yogurt now.
Fourth, put the yogurt in the fridge and eat! If you want thicker or Greek yogurt, Add a colander to a larger bowl. Into the colander, lay the coffee filter or cheesecloth. Fill with yogurt to the top. Cover with plastic wrap and keep in the fridge. 1-2 hours later you will have Greek yogurt.
Book: I am almost halfway finished with “Alexander Hamilton” by Ron Chernow. I highly recommend it! One of the best comprehensive works on Alexander Hamilton to date as there really wasn’t much written on him until the last hundred years. His early childhood in the Caribbean was more a mystery since little was left from that time as well. We still are not even 100% sure what year one of our Founding Fathers was born! 1755 or 1757?
It is a great read discussing his life, the Revolutionary War and the starting of our nation. The very same ideas and problems that they were grappling with in starting a nation it seems we still seem to face today. The line between freedom and anarchy. The line between having knowledgeable people in power and common. The line between the central government power and the states. An interesting paper could be made if Hamilton had lost and George Clinton had won the battle: no Constitution, no central government, no national bank, no national military. Back then they also had problems with politicians that were trying to appease the masses instead of voting to do what was right for the future of their nation (wow, can you believe it? ;-)).
Recipe: I made Power Pancakes the other week and really wanted to try to make a waffle version. Unfortunately, the pancake batter for Power Pancakes is too thin for waffles. It just wouldn’t work. Instead, these waffles are made with Greek yogurt and eggs for protein and old-fashioned oats for fiber. The kids said they were a hit! They don’t eat as many of these as the regular waffles – the Greek yogurt waffles seem to really fill them up.
These waffles came about because Kodiak Cakes was one of our favorite mixes. Whole grains, added protein and nothing to add but water. Then Costco stopped selling it 🙁 They would be great for camping too because they just need water. The mix does taste amazing and the ingredients are homemade.
Serve with maple syrup, cooked apples, berries, whipped cream, peanut butter and bananas – whatever you like!
Greek Yogurt Waffles
Author: Mary Ellen P. Riley / Whisk Together
Serves: 16 waffles
2 and 2/3 cup old-fashioned oats
2 teaspoons baking powder
1/2 tsp. ground cinnamon
1 cup Greek yogurt (plain) or cottage cheese
1 cup unsweetened almond milk or water
4 teaspoon olive oil
2 teaspoon vanilla extract
Add the dry stuff to a blender: oats, baking powder and cinnamon.
Run the blender slowly up to medium-high and grind the oats into a flour. This will take about 30 seconds depending on how powerful your blender is.
Add that dry oat flour mixture you just made into a great big bowl.
Add the wet stuff to the now empty blender: Greek yogurt, eggs, milk, olive oil and vanilla.
Blend on medium until smooth and homogeneous.
Add the wet mixture to the dry mixture and stir or whisk together until smooth. There is no gluten here, so there is little chance to “over-mix” it. I let the oats sit then for a minute or two to absorb the liquid while the waffle irons heat up.
Add 1/2 cup of batter (or whatever your waffle iron says) to the hot waffle griddle. Cook and eat!
Recipe adapted from Chris Powell’s on ABC’s Good Morning America
The following book I highly recommend to ANY TEACHER OR PARENT:
Ron Fournier writes a deeply honest and poignant story about his son Tyler who has Asperger’s. However, this is not a book about one child and one disability. Fournier ties together research from psychology, education, popular culture and his own life experience into a tale that every parent and teacher should read. It summarizes many paradoxes that the modern parent is facing currently: push your children hard to excel and be the best, but don’t push too hard and allow them to fail. The new norm is to be above and beyond the average.
Why display all your child’s successes on Facebook and tell everyone? Because the underlying notion or premise is that: I’m a good parent. Look at me – my kid got a (fill in the blank). This puts enormous pressure on kids so much so that sleep deprivation is high among young children and teenagers. High schools now need “sleep ambassadors” because the lack of sleep is such a large health problem. “You’re only as successful as your child is popular.”
Interwoven into these issues, Tyler and Ron visit former presidents Bill Clinton and George W. Bush. The interviews are different for each president and we learn something new about Tyler through each one. Ron, I believe, also learns something about himself as well.
From the the two year old who is not potty trained yet, to high school students who are not making higher than a 4.0 GPA, parenting expectations have been out of whack for quite some time. The victims are the children and the relationship between parent and child. This book helps to unveil the problem and offer some solutions – or at least books and researchers that can elaborate what that solution might be.
I have read other books that discuss their child with some kind of disability. This book was the best. The book doesn’t utilize hagiography that a reader may find with a parent authored book. It is a soul-bearing story of a father who learned more about himself through his “non-perfect” son than any perfect-sports-loving-baseball-hitting-football-throwing son could have. I understand we must have high expectations for our children and not just accept their attempts. However, research seems to imply that the constant intervening is what is driving students of all socioeconomic statuses to depression.
The summary at the end gives Fournier’s essential “what to do” as a parent and how to avoid the pitfalls of being overly passive or overly authoritarian. The list includes: Celebrate all victories, Make different cool, Slow down, Be a spouse first parent second, Share even the bad news, and Fight for your kids.
I would highly recommend this book to any teacher or parent. The conversational style of writing makes the book a quick read.
These blueberry muffins are in one of the oldest of cookbooks I have where I copied down the recipe. The yummy topping is a must. I love making these with whole wheat flour or white flour, oil or applesauce – you really can’t go wrong. They are the #1 blueberry muffin on Allrecipes.com and a great go-to recipe with simple ingredients that are ripe this time of year. I have used frozen in the past, but there is something about the huge blueberries that are in season this time of year that make these muffins exceptional.
The second recipe for our little buffet is a breakfast sundae my son made. My kids would NEVER add this much fruit to their yogurt and granola. Ever. But it is in a fancy cup! So they ate every bit 🙂
Gotta love kids.
These two recipes are perfect for a brunch or breakfast buffet because everything can be put together ahead of time. Or a breakfast buffet can be made out of the yogurt sundaes.
The kids made both of these recipes themselves. My 9 year old likes to make muffins and learned to bake following kid cookbooks. The first thing we taught him? When you get burned, take it to the sink and put the burn under cold water. Then we worked on making muffins and the muffin method: mix dry, mix wet, add wet to dry and stir to combine. You can make any muffin, pancake or waffle if you know this method.
My 5 year old learned how to use a serrated knife several months ago and you can find her making us fruit salad almost every lunchtime.
Fruit salad is a great start for learning how to use a knife because the fruit yields easily to the pressure of a knife. The serrated knife isn’t as sharp as my other knives, so if she makes a mistake it won’t be bad. Plus the serrated knife is great for cutting up apples anyway. For her fruit salad, she will cut up one banana, one apple, several strawberries and throw in some blueberries or other fruit that we have. I found a small colandar at World Market for $3 which is great for small hands and small portions of fruit.
Fun Brunch Ideas: Breakfast Sundae & To Die for Blueberry Muffins | Book Review
Author: Mary Ellen P. Riley / Whisk Together
Serves: 18 muffins and 3 sundaes
Muffin: 3 cups AP flour or white whole wheat or mix of the two
1 cup sugar
1 tsp. salt
4 tsp. baking powder
2/3 cup vegetable oil or applesauce or mix of the two
2/3 cup milk
2 cups fresh blueberries (or frozen)
3 cups favorite Greek yogurt (we’ve used lemon and vanilla)
1 and 1/2 cups fresh berries
1 and 1/2 cups granola
Muffins – Preheat oven to 400 degrees.
Spray 18 muffin cups with baking spray or use muffin/cupcake liners.
In a great big bowl mix the dry stuff: flour, sugar, salt and baking powder. Take about 2 Tb. of the mixture and toss with the blueberries to coat them.
In a medium bowl, mix the wet stuff: oil, eggs and milk.
Add the wet to the dry and stir until barely combined. Add the flour coated blueberries and stir gently.
Divide the muffin batter among 18 muffin cups. Fill to about 3/4 full. Top with crumble topping which should fill the well completely. Pat down gently.
Bake 18-20 minutes. A toothpick should come out cleanly. Remove and cool on cooling racks. remove muffins from the pan after 10 minutes to prevent further cooking.
Breakfast Sundae: Layer the yogurt, berries and granola in plastic wine cups, or ramekins, or clear plastic cups.
Crumb Topping:[br]Mix 2/3 cup brown sugar, 1/4 tsp. ground cinnamon, and 1/4 cup flour. [br]Add 2 Tb. cold butter cut into pieces. Toss together and use fingers to make into coarse crumbs.[br][br]Muffin recipe adapted from http://allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
Book: No time to read! I am working in the sound booth for “Meet Me in St. Louis” at Wentzville Christian Church. Come see us! It is May 1st at 7pm and May 2nd at 2pm and 7pm. How much does it cost? It’s free! But really good. It isn’t one of those free musicals in someone’s basement – these are professionals playing!
Recipe: I am trying more healthy option recipes in preparation for the presentation on making foods healthier. This was one of those happy finds because I had everything already in the pantry. I made it before breakfast and it was ready for lunch as a mid day treat. I may even try reducing the sugar even more…. or you could always the sugar if you wish with Splenda or whatever sugar substitute you normally use.
Everybody ate this one. It was great with strawberries, but would be just as great with blueberries, blackberries or raspberries which are going to be in season next month here in the Midwest. This would be GREAT for a dinner party or something you needed to prep ahead of time and needs no prep time before except to pull it out of the fridge. Make it as small or large as you like. We used some 8 oz. ramekins I have, but you can use whatever bowl size you like. The larger the bowl, the longer it will take to set of course.
You can and should use fresh lemon juice. Pictured above is the lemon juice I used. It is the only lemon juice in a bottle that I have found that doesn’t contain preservatives. It is from Costco … but it doesn’t use lemon oil to give it flavor, just lemons. The stuff at Aldi and ReaLemon all have preservatives and lemon oil in their ingredients. Or use fresh stuff of course!
Greek Yogurt Lemon Mousse
Author: Mary Ellen P. Riley / Whisk Together
1/2 cup lemon juice, freshly squeezed or bottled (without preservatives)
.25 oz. (1 packet) powdered unsweetened gelatin (Knox is a popular brand)
2/3 cup sugar or sugar substitute
2 cups nonfat or low fat Greek yogurt
Have ready your 4 ramekins, 4 small bowls or 4 short glasses for the mousse.
Off the heat, pour the lemon juice into a medium sized pot or sauce pan. Sprinkle the gelatin powder over the lemon juice. Wait about 3-5 minutes.
Sprinkle sugar into the lemon juice and whisk together.
Turn the burner onto medium heat. Continue to whisk the mixture together often until the sugar dissolves and the juice is mostly clear. This will take about 5 minutes.
Take the pot off the stove. Whisk in the Greek yogurt. Now divide the mousse between the bowls. Cover with plastic wrap and store in the fridge for at least 2 hours. You can make this the night before a party.
Book Update: Currently, I’m reading “The Great Beanie Baby Bubble: Mass Delusion and the Dark Side of Cute.” Really interesting book on how an “investment” (collecting stuffed animals) became a vehicle for money. Ty Warner apparently was crazy. He started the company and created beanie babies. But, he also created a company that lied to customers, lied to retailers, cut supply to increase demand, and led a secondary market that created more crazy people. One employee left the company because he didn’t want to keep lying to customers. They were instructed to tell them that shipments would take 5 days when in reality they would take 1 and 1/2 months.
Due to Consumer Regulations, one of the beanie babies posed a choking hazard. So, Ty and Patricia Roche had to dismantle a whole carton – about 15,000 beanie babies and send photos to the government as proof. Some beanie babies would be “retired”, but they were still shipping to England. Patricia would have to dismantle those beanie babies as well when they arrived and sell the inside pellets back to the Asian markets.
Then, there were crazy customers. One accidentally hit her kid’s head on a door trying to get to a newly released beanie baby. One collector racked up four digit phone bills calling long distance to collect beanie babies she didn’t have yet.
Oh, here’s the new tile I made. Since Easter is over, I didn’t have any holidays to really use on a tile. So, I made this one up instead. It’ll help me remember my wedding anniversary date, too! Bonus! (Well, I get it confused because I graduated with my Master’s degree on August 3, 2002 and got married August 2, 2003.)
Recipe: As many that hosted Easter or had the kids dye eggs, you may have ended up with a LOT of hard boiled eggs leftover. Sure, they are tasty and nutritious on their own. But, throw them into a salad and they make a great sandwich for a snack or rounded out lunch.
This recipe substitutes a great source of protein and calcium – Greek Yogurt – for a calorie filled not much else concoction: mayonnaise. Although you could make mayonnaise from scratch…. But anyway – Greek Yogurt is faster! Feel free to add tomatoes, lettuce, or bacon to the sandwich with your favorite French, whole wheat or white bread. I used my usual whole wheat bread in the photo.
Greek Yogurt Egg Salad
Author: Mary Ellen P. Riley / Whisk Together
8 hard-boiled eggs
1/2 cup Greek yogurt
1 tsp. dried dill
kosher salt and pepper to taste
2 tsp. mustard
Cut up the hardboiled eggs in a large bowl. Mix in the yogurt, dried dill, salt, pepper and mustard. If the mixture is too thick, add a little more yogurt. Stir until well combined and enjoy!
Book Update: I took ALL my books back to the library! We move next week! I already found a school library book from last May under our dining table. Oy vey.
Recipe: A lassi is a yogurt based drink mainly found in India, Pakistan and Bangladesh. Feel free to substitute the mango for another fruit and the orange juice for milk or more ice. Fruits could include berries, papaya, pineapple, oranges, etc. Basically, try 1 cup of yogurt, 1 cup of fruit, some ice cubes and some honey if you like. For denser fruits like mango, I had orange juice or water.
Something fast and delicious! Great way to get my kids some vitamin A since they really dislike carrots and I don’t have any canned pumpkin right now. Frozen mango and organic mango is sold at Trader Joe’s for $2.30 per bag, so it is a staple around here especially with a sprinkle of cinnamon on top. Add it to your kid’s lunch box or use it for a breakfast on the go. You get vitamin A and C from the mango, protein from the yogurt, and more vitamins from the orange juice.
1 cup frozen or fresh mango, diced
1 cup plain yogurt, or vanilla
1/4 cup orange juice
1 tsp agave nectar or sweetener of your choice, optional
1 Tb. ground flaxseed, optional
4-6 ice cubes (or more if the mango is not frozen)
Blend in a blender and drink! Usually adding the liquid ingredients first seems to help the blender process in mine.
Book Update: Bilbo Baggins just found “the ring” and Gollum missed capturing him. That is the part I’m at in “The Hobbit” which I think may be movie #1. I have only seen the 2nd movie.
Recipe Update: I had a bag of frozen strawberries in the refrigerator from Trader Joe’s, and the kids LOVE strawberries. I do wish they were available year round. Well, they ARE available, but don’t taste good and quite expensive in winter. Anyway, I threw some stuff in a blender that I thought might be yummy and all the kids clamored for more and more! So, since they loved it so much I thought I would post it here and share it with everyone. It’s hard to find stuff that has healthy ingredients and kids will like! 🙂
The thing about the Greek Yogurt in the photo… I know it isn’t very healthy because of the junk ingredients. But, they were on sale and I needed a break. Ironically, anything that says “Fit and Active” or “Light and Fit” usually has a host of preservatives and artificial junk in it.
Easy Strawberry Smoothie or Sorbet
1 lb. frozen strawberries = thawed for smoothie OR frozen for sorbet
3 packets Pure Via
1 teaspoon honey (or 1 packet)
1/2 cup milk for smoothie OR
1 cup ice for smoothie OR 2 Tb. lemon juice for sorbet (up to 4 Tb. Try 2 and you can always add more to your taste!)
5.3 oz. Strawberry Greek Yogurt OR omit for sorbet (Dannon Light & Fit is what I used; I’m sure 5 oz. of plain would be fine)
1. For smoothie: Add thawed strawberries, pure via, honey, milk and yogurt to blender.
2. Blend until smooth. Now add ice and blend until it is blended. Serve immediately.
1. For sorbet: Add lemon juice, pure via, honey and strawberries. Puree in blender until it forms an ice cream. I usually push the strawberries down a few times. This will take 1-2 minutes at least depending on your blender. Store leftovers in the freezer.
Book Update: If you ever read or saw “The Invention of Hugo Cabret” by Brian Selznick, then you may really enjoy his new book, “Wonderstruck.” Don’t be fooled by the number of pages! Many of them are artistic pencil drawings and gorgeous ones at that. Similar to the last book, the protagonist is a child with no parents looking for a place for himself. Just the drawings alone are fun to look at and the plot moves rather quickly. Definitely a fun read!
Recipe Update: I have been working on trying to substitute Greek yogurt for butter in many of my recipes. It is great to work with and economical when I get a huge tub at Costco for $5, or you could make your own! These biscuits worked out GREAT. The dough was easy to work with, the bake was even and tasty. If you miss the “buttery” flavor, simply brush your baked biscuit tops with melted butter or butter flavored grapeseed oil. Or, you could add butter extract/flavoring to the dough. After several attempts, here is what I came up with:
Whole Wheat Greek Yogurt Biscuits
2 cups white whole wheat flour
2 tsp. sugar or 2 packets of Stevia
4 tsp. baking powder
1/2 tsp. salt
1 cup plain Greek Yogurt (I used Fage non-fat)
1/2 cup milk (I used 2%)
1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Dump the yogurt and milk into the middle. I use a spatula to bring it together. Then, I use my hands to form the dough into a ball. I knead the dough into a ball about 3-4 times.
4. Roll out the dough onto silicone or floured surface to about 1/2″-3/4″ thick. Cut biscuits using a 3″ biscuit cutter. Don’t twist, just push straight through the dough.
5. Place biscuits 1″ apart onto a greased cookie sheet (or covered in silicone or parchment). Bake 10-12 minutes. Serve and eat!
**To Freeze: Cut out the biscuits and flash freeze them in the freezer. Then, place them in a freezer bag up to 3 months. Bake from frozen for a few minutes longer than fresh.
Book Update: I just finished “The Drunkard’s Walk: How Randomness Rules Our Lives” by Leonard Mlodinow while reading through his other new book “Subliminal”. For the record, we were camping with our church this weekend and after a few hours I realized reading “The Drunkard’s Walk” may be interpreted as a self-help book and not a mathematical model. Hmmmm….
I really didn’t think “The Drunkard’s Walk” would have anything to do with positive psychology at all, but actually the conclusion makes some very clear connections. His parents were victims of the holocaust in Europe and came over to the United States to start a new life. To make the long story short, his mother’s sister and husband tried to stay protected as the husband was a Jewish policeman. However, for some reason the Nazis turned sour on them and led them to the gas chambers while his mother stayed alive. From page 219:
“…but Sabina’s death still haunts her… To her this story shows that it is pointless to make plans… But more important, my mother’s experience has taught me that we ought to identify and appreciate the good luck that we have and recognize the random events that contribute to our success. It has taught me, too, to accept the chance events that may cause us grief. Most of all it has taught me to appreciate the absence of bad luck, the absence of events that might have brought us down, and the absence of disease, war, famine, and accident that have not – or have not yet – befallen us.”
Yeah, it’s simple. I’ve been working on making instant pudding mixes in my kitchen which will be posted this week. Instead, I wanted to post one of my “go to” meals for me and my two year old, Juliana. We often eat this for lunch because: 1. It’s fast, 2. It’s yummy, 3. It’s loaded with protein, vitamin C, vitamin A, antioxidants and calcium, 4. You can make it lower in calories simply by reducing or removing the granola. I ate TONS of yogurt while trying to lose weight and I know it works (Sept. 2010: 200 lbs. and May 2011: 135 lbs.)
Mango Blueberry Greek Yogurt Parfait 2 servings
2 cups plain greek yogurt (I use the Fage brand because it is so cheap at Costco)
1 cup diced mango (I use frozen Trader Joe’s; or you could use fresh peaches here, too!
1/2 cup blueberries
1/4 cup Trader Joe’s Mango Passion granola (or your favorite granola)
1-2 tsp. honey, optional
1. Divide the greek yogurt between two tall glasses or large bowls.
2. Top with the fruit.
3. Add granola.
4. Drizzle honey if you like! The granola is usually sweet enough for me.
These were fantastic and we again ate them all in 2 days. For a crowd, I would suggest way more than 12. Each of us had 2-3 the first day. I actually like this combo better than the lemon blueberry yogurt muffins, but it is much more difficult (it seemed) to work with folding raspberries into the batter. Maybe next time I should use partially frozen raspberries and they might not turn mushy. It didn’t matter – it was all good in the end.
You can use AP flour or white whole wheat flour. You can use applesauce or oil. As mentioned previously, I notice a difference in how the muffin bakes up rather than taste when making these substitutions and it is a matter of personal preference as well as how “pretty” you want them to look.
What I discovered this week: strawberry lemonade is yummy, but adding lemon zest to strawberry smoothie is not tasty at all; the granola sliced apple sandwich all over Pinterest isn’t that great I don’t think but peanut butter and raisins on a sliced apple was delicious; David Lebovitz’s book “The Sweet Life in Paris” is really good. He has lots of recipes and a great writing style that makes it a breeze to read.
Lemon Raspberry Yogurt Muffins yield 15 muffins
1 and 1/2 cups (7.5 ounces) + 1 Tb. AP flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt (whole milk or low fat)
1 cup sugar
2 tsp. grated lemon zest (about 2 lemons)
1/2 tsp. vanilla extract
1/2 cup applesauce (or oil)
1 and 1/2 cups raspberries, fresh or frozen (if frozen, thaw and rinse until clear)
1. Preheat oven to 350 degrees. Grease two 12- cup muffin pans with Baker’s joy, or shortening and flour or cupcake liners. Remember to fill the empty cups with water to prevent scalding your pan.
2. Mix the dry stuff in a large bowl: 1 and 1/2 cups flour (7.5 oz), baking powder, salt.
3. Mix the wet stuff in a medium bowl: yogurt, sugar, eggs, zest, vanilla, and applesauce.
4. Toss the blueberries in 1 Tb. of flour.
5. Now the muffin method: Add wet to dry and fold in the ingredients. You should have a few streaks of flour left. Overbeating will result in tougher muffins.
6. Fold in the blueberries. Since you are folding more, the streaks of flour should be almost gone.
7. Scoop the batter with a large scoop into the pan. Fill almost to the top!
8. Bake 20-25 minutes. Toothpick will come out clean with a little blueberry juice on it and a couple muffins will be browning on the edges.
9. Cool muffins about 10 minutes and then put on a wire rack to continue to cool.