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Toddler-Approved Blueberry Muffins: A Great Distraction PDF Print E-mail
Feeding by Age - Feeding Toddlers
Written by Jen Lane   
Your whole family will likely love these fresh-baked muffins.  They are not only the perfect compliment to any breakfast or brunch, but can also serve as a great distraction for your toddler!  Who said appetizers are just for dinner, anyway?

A lot of families enjoy taking their time on the weekends and making a big breakfast for everyone to sit down and enjoy together.  This wonderful family time can wreak havoc on your toddler, who may be used to being fed as soon as he wakes up.  Why not distract him with a tasty, homemade blueberry muffin? 

We all know the "give the toddler a snack til the meal comes" trick for restaurants. This is a way to use that trick at home in order to preserve your own sanity and your child's appetite!  Don't want your child to fill up on muffins before he eats his eggs?  Make them as mini-muffins!  These are easy to make ahead of time to serve at breakfast or brunch.  If you're making them for a later date, just be sure not to cover them tightly or else the tops will get a bit sticky.  Place on a cloth napkin in a bread basket, cover lightly and serve the next morning!

TODDLER-APPROVED BLUEBERRY MUFFINS

(makes 10 standard-size muffins)

  • 2 cups all-purpose flour
  • 3/4 cup, plus 5 teaspoons sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon grated orange zest (can be omitted)
  • 1 cup fresh blueberries

Heat oven to 375 degrees.  Coat muffin cups with non-stick spray or use paper cups to line muffin pan. 

In large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt.  Make a well in the center. 

In a small bowl, whisk together milk, eggs, oil and orange zest.  Pour milk mixture into well in flour mixture, then stir until just combined. 

Spoon batter into muffin pan, 1/3 cup batter in each cup. (HINT:  Use an ice cream scoop--it's the perfect size!)  Each muffin cup should be about 3/4 full.  Fill the two empty muffin cups with water so muffins will bake evenly. 

Sprinkle each mufin with 1/2 teaspoon of sugar.  Bake at 375 for 23 to 25 minutes, until crowned and lightly browned. 

Remove from pan and cool on wire rack.  Serve warm or at room temperature.

Jen is the mom of a sixteen month old boy who would eat nothing but blueberries if she would let him.  Read more about her adventures in toddler-rearing at Hey Y'all.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.

Last Updated ( Monday, 25 May 2009 )
 
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