Vinny learned the Muffin Man song at school.
I use “learned” loosely, as he really only remembers the first line of it, “Do you know the muffin man, the muffin man, the muffin man?”
He sings it with gusto, over, and over, and OVER again! And he likes to sing it when we bake together, which we do often.
This recipe is made every week at our house, usually on Fridays. I found it years ago in Parents magazine. I am a big fan of all things “Bisquicked”, so I knew it had to be good.
This is not a sweet, cupcake like muffin. It is a little denser, almost like a scone, and doesn’t fall apart when the kids eat it. If this bothers you, you can throw it in the microwave and put a little butter on it- this is my preferred method of eating just about everything (I blame my mother).
I use frozen blueberries because they don’t break when they are mixed in. Sometimes I substitute the blueberries for cranberries and add a little orange zest and a splash of orange juice. Next week we are going to try them with pineapple, coconut and some almond extract. It makes exactly 12 muffins.
The muffin man would approve!
Basic Blueberry Muffins
1 ¾ cups baking mix (Bisquick)
½ cup quick oats
½ cup sugar
¾ cup milk
1 large egg, beaten
2 Tbs. vegetable oil
1 cup blueberries
Heat oven to 375 degrees. Line a muffin pan with 12 muffin cups. Mix the dry ingredients. Add the wet ingredients and mix until just combined. Add blueberries and stir carefully. Place batter in cupcake liners. Bake for 17 minutes or until a toothpick placed in the center comes out clean.