Blueberry Muffins
Give your baby the burst of sweetness with Blueberry Muffins—a symphony of plump, juicy blueberries enveloped in a tender, golden-brown muffin. Source: Pennsylvania Nutrition Education Network
- Suitable from
- Toddler foods
- Total time
- 40min
- Makes
- 6servings
- Iron
- 0.4mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Egg1
- Vanilla extract2/3 teaspoon
- Sugar2/3 cup
- Baking powder4/3 teaspoons
- Milk1/3 cup
- All-purpose flour4/3 cups
- Blueberries4/3 cups
- Salt1/3 teaspoon
- Oil1/3 cup
Steps
Wash hands with soap and water.
Preheat the oven to 375 °F.
Grease the muffin pans.
In a large mixing bowl, stir the oil and sugar until creamy.
Add eggs, milk and vanilla. Mix until blended.
In a medium mixing bowl, stir together the flour, baking powder, and salt.
Add the flour mix to the oil and sugar in the large bowl. Stir together.
Stir the blueberries into the batter.
Fill each muffin cup 2/3 full with batter.
Bake for 25 to 30 minutes.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 75kcal
- Protein
- 1.1g
- Fat
- 3.0g
- Carbs
- 11.3g
- Carbs59%
- Protein6%
- Fat35%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
75
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.