Snack
Homemade Blueberry Muffin Bites
Soft from-scratch mini muffins made with fresh blueberries, real sugar, and pure vanilla.
Live kitchen plan
Portions and total to make
| Center | Children | Total to make | Batches |
|---|
Counts include active Chuckwagon students. Infants are included only when the director records readiness for modified solids.
Ingredients
2 cups unbleached all-purpose flour; 1/2 cup real granulated sugar; 2 tsp double-acting baking powder; 1/2 tsp iodized salt; 2 large eggs; 1 cup 2% milk; 1/3 cup vegetable oil; 2 tsp pure vanilla extract; 1 1/2 cups fresh blueberries.
Use normal ingredients and real sugar. Do not use artificial or chemical sweeteners. Check every physical package against the no-nut rule before purchase and service.
Preparation
Heat oven to 375°F. Wash and dry the blueberries. Whisk the dry ingredients in one bowl. Whisk eggs, milk, oil, and vanilla in another. Stir wet into dry only until combined, then gently fold in blueberries. Portion about 2 tablespoons into each mini-muffin cup and bake 11–14 minutes. Cool before serving.
Toddler and infant guidance
Serve two minis for ages 3–5 and one mini, cut or crumbled into manageable soft pieces, for ages 1–2. Infants receive a safely modified portion only when wheat, dairy, egg, and blueberries are already permitted by the individual feeding plan.
Allergy adjustment
For identified dairy-free meals, make a separate batch with the approved oat beverage. Vegan meals require both the approved oat beverage and an approved egg-free binder. Prepare special batches separately and verify every label.
Nutrition note
Planning estimate per serving of two mini muffins from a measured 12-serving batch. Verify current product labels and actual baked yield.