I would imagine that most families are similar to ours, dedicated to one or two sports that everything revolves around. We do this because it keeps our kids healthy and focused. Not to mention busy, tired, and their time management skills go WAY up. My kids are at the pool, either in it or on deck coaching/teaching an average of 5-6 days a week, 15-20 hours a week each depending on what’s happening that week. If we have a meet, its even more. Schedules, meals and other activities get arranged around swim and swim practice. Daily practice begins directly after school and lasts some days until 8:15. Saturdays are hard practices, they have to be there at 6:45 in the morning (summers, they have to be there at 6:15 and Wednesday mornings, double days, they have to be there at 4:50 before school … talk about dedication). They swim for two hours and then do another hour of dry land. This is all after a dynamic warm up that includes burpees, mountain climbers, planks and skips.
Feeding these kids is my REAL full-time job. Balancing their carbs and proteins, dairy and vegetable consumption is what my life is all about. Sometimes though, I like to make them something special. This Saturday was my day to bring the kids something to eat, and so I made them homemade berry muffins.
This recipe was adapted from The Barefoot Contessa’s Blueberry Coffee Cake Muffins.
Whole Berry Lemon Scented Muffins
1 1/2 sticks butter, at room temperature
3/4 cup white sugar
3/4 cup light brown sugar
3 large eggs, at room temperature (I soak these in warm water if they come straight from the fridge)
1 T. vanilla
1 heaping cup of sour cream (Yes! I used the last of the sour cream!)
1/4 cup milk
Zest and juice of 1/2 lemon
2 1/2 cups self-rising flour (I was efficient here, lol)
1/2 tsp of baking soda
2 cups of thawed, mixed whole berries tossed with 1/4 cup flour
Preheat oven to 350 and prepare 2 muffin tins with paper liners.
In a mixer with a paddle attachment, cream butter and sugars together until light and fluffy (about 5 min). Add eggs one at a time, scraping down after each addition. Add vanilla, sour cream, milk, lemon zest and juice. The mixture will look curdled, this is okay.
In a separate bowl, mix together flour and soda and with the mixer on low, add into the creamed mixture. Run mixer until JUST combined. Take bowl off mixer and finish mixing by hand, scraping the sides and the bottom. Fold in flour covered berries.
Using an ice cream scoop, fill muffin cups at least 2/3 full.
*Hint – butter the top of your muffin tin so when the muffins rise and spread, they come out of the tin easily.
Bake at 350 for about 25 minutes or until the tops spring back or a toothpick inserted comes out clean.