Snack
Blueberry Muffin Bites
Soft Betty Crocker wild blueberry mini muffins made with the exact box ingredients—no coffee or Crisco.
Ingredients
- 1 box (16.9 oz) Betty Crocker Wild Blueberry Muffin and Quick Bread Mix, including the enclosed blueberry can
- ⅔ cup water
- ⅓ cup vegetable oil
- 2 eggs
Use the box ingredients exactly. Do not add coffee or Crisco, and do not replace the sugar with chemical or artificial sweeteners.
Preparation
Heat oven to 425°F for an aluminum pan or 400°F for a nonstick pan. Drain and rinse the enclosed blueberries. Stir the mix, water, vegetable oil, and eggs just until blended; the batter may be lumpy. Gently fold in the blueberries. Portion about 1 tablespoon into each prepared mini muffin cup and bake 11–14 minutes, until golden and the tops spring back when touched. Cool 5 minutes.
Toddler and infant guidance
Serve two minis per preschool snack serving. Break into small, soft pieces for toddlers. Infants receive muffins only when every ingredient has been introduced and the item is included in their individual feeding plan.
Allergy adjustment
The current product listing identifies wheat, and the prepared recipe contains egg. The standard directions do not add dairy. Check every physical box for the current ingredient and allergen statements and verify it meets Laura's Barn's no-nut requirement before use. Prepare an approved vegan alternative separately only for identified children.
Nutrition note
Draft estimate per serving of two mini muffins, calculated from the current mix label plus eggs and vegetable oil, divided across 24 servings. Verify the box in hand and final measured yield.