Today we’re celebrating #FoodBloggerLove, which is sort of like blind dating, food blog style. I was assigned a random blogger to get acquainted with and I’m so excited to introduce you to the lovely Chef Sarah Elizabeth today. I think you guys will love her. I know I do!
Sarah is a new mom and – get this – her Henry was born the same day as my Julie! Fun, right? What really hooked me, though, is her monthly blog series – Family Dinner Book Club.
Each month, there’s a featured kids’ book. Sarah posts a meal to go with the book, and then two other bloggers she work with post a craft and discussion questions. As a voracious reader raising two little book worms, I think this is pretty much the best idea ever.
With her family dinner book club in mind, I gathered up Jake for our own mini book day. We picked If You Give a Moose a Muffin and made – of course – muffins.
Jake is at a fun age where he’s really into books. He loves discussing the pictures and is starting to make connections between the things he reads in books and the rest of the world. Of course, he was totally smitten by the idea of making muffins like the book.
I stuck with a simple, one-bowl blueberry muffin – because toddler attention spans can only handle so much! And, to be fair, ours were a tad over-mixed, thanks to my excited assistant – but we all still thought they were delicious!
I’m so excited to follow along with the Family Dinner Book Club and the other cooking adventures Sarah (and Henry!) will have. Aside from her blog, you can also find Chef Sarah Elizabeth on Facebook, Twitter, Instagram and Pinterest.
Want to check out the rest of the #FoodBloggerLove posts? Click the frog below!
One-Bowl Blueberry Muffins
(from A Sparkle of Genius)
1 1/2 cups flour
3/4 cup sugar + 1 Tbsp.
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/3-1/2 cup milk
1 1/2 tsp. vanilla
1 cup frozen blueberries
Preheat the oven to 400 degrees an line a muffin pan with cupcake papers or spray with nonstick spray.
In a large bowl, whisk together the flour, sugar, baking soda and salt. In a 1 cup measuring cup, add the oil, egg and then fill to the 1 cup line with milk. Add vanilla and whisk until well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in blueberries.
Divide batter evenly between muffin wells. Sprinkle tops with a little sugar. Bake for about 20 minutes, until golden brown.