Breakfast
Homemade Blueberry Muffins
Soft from-scratch muffins with fresh blueberries, real sugar, pure vanilla, and fresh orange segments.
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.
Preparation
Heat oven to 375°F. Wash and dry blueberries. Whisk flour, sugar, baking powder, and salt in a large bowl. In a second bowl whisk eggs, milk, vegetable oil, and vanilla. Add wet ingredients to dry and stir only until combined; do not overmix. Gently fold in blueberries. Divide among 12 greased or lined regular muffin cups, about 1/4 cup batter each. Bake 18–22 minutes, until tops spring back and a tester has no wet batter. Cool before serving.
Toddler and infant guidance
Serve one muffin for ages 3–5 and one-half muffin in 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 regular muffin from a measured 12-muffin batch. Verify current product labels and actual baked yield.