Kitchen Vocabulary: 'Measuring' Triple Berry Muffins

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Packed full of fiber, these triple berry muffins are a delicious and nutritious treat for any time of the year. This recipe is full of measuring, a skill that every kid chef can easily learn at a young age. Measuring while cooking is a great way to introduce kids to fractions. There are a lot of ingredients in this recipe that you might be able to find at home in your kitchen, but it also includes a few fiber-packed ingredients like bran and whole wheat flour.

This week's Kitchen Vocabulary Word of the Week is 'Measuring.' These triple berry bran muffins take a lot of measuring to get to a yummy final product. In this recipe, we practice measuring dry and liquid ingredients in measuring cups for dry ingredients, and a liquid measuring cup for liquid ingredients. You can learn more about the benefits of introducing kids to measuring while cooking in our Learning Through Cooking blog post. Before you start, be sure to take out all of your measuring cups, measuring spoons, and your liquid measuring cup to be prepared to measure out some scrumptious ingredients.

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Triple Berry Muffins

Makes 16 Muffins

Prep Time: 20 Minutes / Bake Time: 22-24 Minutes / Total Time: 42-44 Minutes

Inspired By: Simply Scratch

Kitchen Vocabulary Word: Measuring

Ingredients

  • 1 ½ cups wheat bran (see shopping tip below)

  • 1 cup buttermilk

  • 1 cup whole wheat flour

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • ¼ teaspoon kosher salt

  • ¾ cup unsweetened applesauce

  • 1 large egg

  • ½ teaspoon vanilla extract

  • 1 cup fresh blueberries

  • ¾ cup fresh raspberries

  • ¾ cup fresh blackberries

  • 1 Tablespoon all-purpose flour

  • 1 can of cooking spray

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Tools

  • 2 medium bowls

  • 2 small bowls

  • Measuring cups

  • Measuring spoons

  • 1 liquid measuring cup

  • 2 muffin tins (bake in batches if you only have 1 tin)

  • Wire cooling rack

  • 2 plastic spatulas

  • Metal spoon

  • A few wooden toothpicks

Recipe Steps

  • Rinse the blueberries, raspberries, and blackberries and place them in a bowl to the side.

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  • **Grown-up** Preheat the oven to 325° F.

  • Spray your muffin tin with cooking spray, covering each mold well. Set this aside for later.

  • Measure 1 ½ cups of wheat bran using the 1 cup measuring cup and the ½ cup measuring cup. Level off the wheat bran with a knife to make sure you get the right amount.

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  • Pour the buttermilk into a liquid measuring cup until it gets to the 1 cup line. Stay at eye level when pouring the buttermilk to make sure you get exactly 1 cup. 

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  • In a medium bowl, combine the wheat bran and buttermilk with a plastic spatula until mixed evenly. Set this bowl off to the side.

  • Measure out all of the dry ingredients using your measuring cups and measuring spoons. 

  • Measure 1 cup whole wheat flour with a measuring cup. Be sure to level off the top with a knife. Add this into a medium sized bowl.

  • Measure 1 ½ teaspoons baking powder with a measuring spoon. Level off the baking powder using the metal disk at the top of the container. Add this into the same medium sized bowl.

  • Measure 1 ½ teaspoons baking soda with a measuring spoon. Level off the baking soda using the metal disk at the top of the container. Add this to the medium sized bowl.

  • Measure ¼ teaspoon kosher salt with a measuring spoon. Add this to the medium sized bowl.

  • Stir to combine the dry ingredients with a plastic spatula and set aside.

  • Measure out the applesauce and vanilla extract with measuring cups and spoons.

  • Measure ¾ cup unsweetened applesauce using measuring cups. You can either use the ¼ measuring cup three times to get to ¾ cup unsweetened applesauce or you can use the ½ measuring cup once and the ¼ measuring cup once.

  • Add the unsweetened applesauce to the bowl with wheat bran.

  • Measure ½ teaspoon vanilla extract into a measuring spoon.

  • Add the vanilla extract to the bowl with the wheat bran.

  • Crack 1 large egg into a separate small bowl. Be sure to pick out any pieces of the shell before pouring the egg into the bowl with the wheat bran. 

  • Stir to combine with a plastic spatula until evenly mixed. Set this bowl aside.

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  • Measure out the rinsed berries in measuring cups.

  • Measure 1 cup fresh blueberries in a measuring cup. 

  • Add the blueberries to a small bowl.

  • Measure ¾ cup fresh raspberries with measuring cups. You can either use the ¼ measuring cup three times to get to ¾ cup or you can use the ½ measuring cup once and the ¼ measuring cup once.

  • Add the raspberries to the bowl.

  • Measure ¾ cup fresh blackberries with measuring cups. You can either use the ¼ measuring cup three times to get to ¾ cup or you can use the ½ measuring cup once and the ¼ measuring cup once.

  • Add the blackberries to the bowl.

  • Measure 1 Tablespoon all-purpose flour with a measuring spoon.

  • Add a Tablespoon of all-purpose flour to the small bowl. Toss lightly with a plastic spatula to coat the berries with the flour.

  • Pour the dry ingredients into the wheat bran bowl. Mix until even. Add in the berries and toss lightly for even distribution.

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  • With a metal spoon, scoop out the muffin batter and place evenly into the muffin tin. Fill to about ¾ of each muffin mold. Be sure to clean off any drips outside of the muffin molds.

  • **Grown-up** Place the muffins in the oven once it has reached 325 degrees. Kid Chef, set the timer for 22 minutes and stay nearby to check on the muffins. 

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  • **Grown-up** To see if the muffins are ready to be taken out of the oven, use a toothpick to poke into the center of the muffin. If you pull out the toothpick and there is a decent amount of batter on the toothpick, they need a few more minutes. If you pull it out and the toothpick is clean, your muffins are ready to be taken out.

  • **Grown-up** Take the muffins out of the oven and let them cool in the pan to give them time to firm up.

  • **Grown-up** Take a knife to wiggle each muffin out of the pan and place them onto a wire cooling rack for another 5 minutes.

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  • Once the muffins are cooled down to your liking, enjoy and nom with Nate Nomster!

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**Grown-up Tips**

  • If you find the muffins are not sweet enough to satisfy you and your kid chef's sweet tooth, add in 1/3 cup of dark brown sugar.
  • To make these muffins in a mini muffin tin, bake for about 17-20 minutes instead.
  • Can't find the bran? Look for it in the natural part of your grocery store or use our recommendation on Amazon
  • When purchasing applesauce at the store, pick out the applesauce container that works for you. Pick up a large container if you and your family eats applesauce regularly and will eat it quickly. Grab a pack of the smaller individual containers if you and your family want to save the applesauce and not have to consume it all at once before it goes bad. 
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About the author and photographer

Preston is a rising Junior Television-Radio major with minors in Journalism and Integrated Marketing Communications at Ithaca College. She has previously interned with Radius Books and the Syracuse Chiefs.