Are you looking for the perfect blueberry muffin recipe for your children?
Then you are at the right place.
These blueberry muffins for toddlers are made using whole wheat and white flour to give them a light and fluffy texture along with a wholesome taste.
I make them in batches and pack them in my kiddo’s lunch box or as a tea-time snack.
CAN TODDLER EAT BLUEBERRY MUFFINS?
Yes, for sure. Including a variety of foods in a toddler’s diet not only offers exposure to different food textures and tastes but also keeps monotony at bay. Blueberries are often toddlers’ favorite foods and adding them to a muffin recipe can be a way to increase the calorie density of snack-time food along with a fun treat.
Related reading: Toddler eating habits, challenges, and solutions.
EASY BLUEBERRY MUFFINS FOR TODDLERS AND BIG KIDS
Easy Blueberry Muffins for Toddlers and Big Kids
- 1/2 cup whole wheat flour
- 1/2 cup refined flour
- 1/2 cup blueberries
- 3/4 cup molten butter
- 1/2 cup milk
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 drops pure vanilla extract
- Sieve whole wheat flour and refined flour 1-2 times.
- To the flour add baking soda and baking powder and mix well.
- Mix the molten butter and powdered sugar separately and keep aside.
- Now add the wet ingredients which are the milk, the sugar-butter combination, and vanilla extract to the dry ingredients and combine well using gentle folding action.
- Once the batter is well combined add the blueberries and gently mix in.
- Pour in muffin liners and bake in a pre heated oven at 190 degrees C for about 20 mins or until a toothpick comes out clean from the center of a muffin.
You can use a full whole wheat flour base for the muffins. Make sure to sieve the flour multiple times before making the muffin batter, this will help with aeration.
Whole wheat flour muffins are denser in texture compared to the half and half whole wheat to white flour ratio I have used in the recipe above.
You can also use brown sugar or jaggery powder instead of regular sugar too. Once again make sure that the jaggery powder is sieved thoroughly to avoid any lumps in the batter.
Once cooled, you can store these muffins in a zip lock bag and freeze them for later use. Ensure that all the air is removed from the bag when you freeze them.
These can stay fresh for up to 2-3 weeks.
When reheating for consumption let the muffins thaw completely and then warm them in a microwave for 30 seconds to a minute.
WE LOVE THESE BLUEBERRY MUFFINS AS
A breakfast option along with some jam and yogurt.
Along with tea at snack time.
As a lunch box treat in my toddler’s school lunch.
Related reading: Breakfast recipes for toddlers
Try this blueberry muffin recipe and comment below on how your children enjoyed it.
Until next time!