Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a tasty new muffin recipe they found online and added their own creative twist. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :)

Blueberry-Lemon Muffins

Makes 12-14 muffins

Club Notes:

For mini muffins: cook at 350°F the whole time for 12–14 minutes (makes about 36–40)

Brown Sugar Topping:

1/2 cup packed light or dark brown sugar

1/2 cup chopped walnuts (or pecans)

1 teaspoon ground cinnamon

Muffins:

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed light or dark brown sugar

2 large eggs, at room temperature

1/2 cup sour cream or plain/vanilla yogurt, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Zest of 1 lemon

1/4 cup milk, at room temperature

1 cup fresh or frozen blueberries (add ½ cup more if you love blueberries)

Preheat oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners. (This recipe actually makes about 14 muffins so you can grease/line a second pan with 2 liners OR do what we did and make a few extra mini muffins.)

1. If making the topping, mix all of the topping ingredients together and set aside.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

3. Using a handheld mixer or a stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, vanilla and almond extract, and lemon zest on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.

4. Spoon the batter into the cupcake liners, filling them all the way to the top. If using the brown sugar topping, spoon some on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork:...