Breakfast

Blueberry Muffins

Name: Blueberry Muffins
Yield: 10 preschool servings
Ingredients: 3 cups nut-free muffin mix or flour-based standard recipe; 2 eggs; 1 1/4 cups milk; 1/3 cup Crisco or recipe oil; 1 1/2 cups blueberries; Orange segments or scheduled fruit served separately

Soft homemade muffins with real blueberries and fresh orange segments.

Nut-freeYield: 10Contains dairy & egg

204calories

4gprotein

29gcarbs

8gfat

Ingredients

3 cups nut-free muffin mix or flour-based standard recipe
2 eggs
1¼ cups milk
⅓ cup Crisco or recipe oil
1½ cups blueberries
Orange segments or scheduled fruit, served separately

Allergy adjustment

Use dairy-free milk for identified dairy-free meals. Prepare an approved vegan muffin batch separately where needed. Every mix and ingredient must meet Laura’s Barn no-nut policy.

Preparation

Mix just until combined. Fold in blueberries. Bake in lined muffin pans until centers reach doneness. Cool and portion into 10 preschool servings.

Toddler and infant guidance

Serve toddlers small soft pieces. Infants receive softened muffin only when all ingredients have been introduced and are included in their individual feeding plan.

Nutrition note

Draft estimate per preschool serving. Verify actual brands, labels, measured yield, and final taste before approval.