School Vacation Recap and Purple Blueberry Muffins!

Last week, we had a wonderful school vacation.  We didn't do much but yet at the same time, we did a lot.  We had lots of  giggles. We snuggled.  We watched movies and enjoyed popcorn.  We stayed up late.  We had a girl's spa afternoon.  We baked.  We visited the playground on the first 70 degree day of the year.  We visited with old friends.  We had a cookout.  The girls picked Spring flowers.  We made smoothies.  We rode bikes in our neighborhood.  We painted.  We colored.  We celebrated the last vacation of 3rd grade and of preschool and enjoyed one another.  All the while, I watched my girls in awe and realized that they really are growing up right before my eyes.  I discovered that this type of vacation is just as special (if not more) than if we went away or were busy every single minute.  It was indeed a special week and a full one.  I guess we really did do a lot!

Riley also independently baked her first batch of Purple Blueberry Muffins (her very own recipe) and mastered the art of cracking an egg! 

Ingredients:

1/2 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup old fashioned oats

2 teaspoons baking powder

1/3 cup brown sugar

1 large egg, whisked

1 teaspoon vanilla extract

3/4 cup almond milk

1/3 cup canola or vegetable oil

2 cups frozen blueberries

1 tablespoon of blueberry juice

Directions:

1. Preheat oven to 400 degrees

2. Place the first 5 ingredients in a bowl and mix

3. Combine the egg, vanilla extract, almond milk and oil in a separate bowl.

4. Slowly combine the dry ingredients into the wet ingredients and add blueberry juice

5. Gently mix the frozen berries into the batter

6. Pour batter into greased or muffin lined regular sized tins.

7. Bake for 20 minutes

Most people would avoid the blueberry juice but Riley declared it gave the muffins a beautiful hue!  I have to agree and they were quite tasty!  Linking up over at The Home Girl and Clever Chicks today - come share what you've been up to!