This month has been a whirlwind. I typically travel each week for work and have been grounded at home for going on the 4th week due to the Coronavirus situation. My husband and I were supposed to go to Vegas for our annual March Madness trip on March 18th. We both were super bummed, as we were both looking forward to it. Hopefully, we will get to go somewhere else fun later on in the year! We usually go not only for the games, but to celebrate our wedding anniversary as well. This year is our 7th anniversary and we celebrated with our little guy.
We have been under stay-at-home orders in Ohio for 2 weeks now. While there are many things that stink about all this, I am honestly trying to make the best of it. What’s the saying, when life gives you lemons, make lemonade! With that said, its been great spending time with my little guy each and every day. Not only am I going to be spoiled and not want to travel again, but I think he won’t want me to leave as well.
On the other hand, my husband has still been working as his job is considered “essential.” Each day when he comes home, he immediately takes his shoes off in garage and clothes immediately go into the washing machine. I think we got the routine down.
Even though I have been working at home remotely, it has been a juggle trying to keep him entertained. He would always want to come sit on my lap in my office and want to “help me” type emails. He is seriously the sweetest boy – so, I would let him type on Microsoft Word and we would practice typing his name.
I did come across ABCMouse, which I am beyond thankful for. At least I feel better knowing he is doing something educational on there. Plus, he has been practicing his vocabulary and I have noticed him talking so much more in just the last few weeks.
He’s usually not one for crafts, but I have been trying to squeeze in a craft or two when I can.
With us staying in and not venturing out, I have been cooking at home – which I absolutely love. Some nights, I feel like I have been on an episode of “Chopped.” It has been nice to use up ingredients to clean out the fridge/pantry. I have been trying to make things and get the little guy to help me. The other day I had him help make cupcakes. He loved helping, so I decided to make some muffins yesterday afternoon with some leftover blueberries we had. He had so much fun – if you don’t already follow me on Instagram – check me out at @SweetDashofSass – I have been posting little video clips in my InstaStories.
Here are a few photos from our “Baking with Mommy” session.
Aside from blueberries, most of the ingredients you might already have on hand! A delicious, simple recipe to make with your kids. You can even make it educational – practice counting blueberries or adding up measurements, etc.
Here is the fun recipe below! Enjoy!
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¾ tsp kosher salt
- 3 large eggs
- 1 cup sugar
- 2 (5oz) containers blueberry yogurt (you can easily substitute with plain yogurt or sour cream - a little over a cup worth)
- ½ cup oil
- 1 tsp vanilla
- 1 pint blueberries + a little extra to sprinkle on top
- 1-2 TBSP flour
- Streusel Topping:
- 1 cup flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 stick butter, melted
- 1½ tsp cinnamon
- Preheat oven to 400 degrees.
- Line muffin pan with cupcake liners.
- In a small bowl, to make streusel topping, combine all ingredients and stir with a fork until crumbly. Set aside. As the butter cools a bit, it will get more crumbly, which is perfect!
- In a large bowl, whisk together eggs and sugar until combined.
- Whisk in yogurt, oil, and vanilla until combined.
- Add baking powder and salt.
- Slowly mix in flour - fold into wet ingredients. Stir by hand.
- In a small bowl, sprinkle blueberries with 1-2 TBSP flour until they are coated with a thin layer. Gently toss them into batter and fold in. Don't forget to set aside a few blueberries to sprinkle on top of batter later.
- Spoon batter into paper lined muffin tin, filling each muffin about ⅔ full. Add 3-5 extra blueberries on top of each muffin batter cup.
- Cover muffins with a generous portion of the streusel topping.
- Place them in oven, reduce heat to 375 degrees.
- Bake 18-20 minutes, or until toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, remove muffins to wire rack to cool.
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