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These healthy toddler blueberry muffins are made with healthier ingredients and lightly sweetened to help develop your little foodie’s taste buds. Not just for toddlers, everyone’s going to love them. But they are great for picky toddlers!
I love being able to whip up a bunch of muffins and put them in my freezer to pop out for meals for the kids. Freezer meals for daycare are my jam. Because ain’t nobody got time to be cooking all day long while you’re trying to play with the kids. When I do get time to cook stuff, I am already making a mess, I might as well get some mileage out of it.
I am also in love with the idea of dirt cheap meals because food is hecka expensive and I have a lot of mouths to feed here!
If you’re looking for help feeding picky eaters or just wanting to increase the number of fruits and veggies your family eats, check this out.
Blueberry snacks for kids
Kids love blueberries. And I love feeding them to them. They are a superfood. Check out these great ideas for yummy blueberry foods:
- Blueberry peach smoothie
- Mini tart recipes
- Blueberry crisp
- Blueberry coconut ice pops
- Blueberry crumb bars
Healthy blueberry muffins with greek yogurt
I love the wholesome ingredients that are in these toddler blueberry muffins because I want to feel good about what I’m feeding my kids. Greek yogurt has so many benefits for the body. And I love knowing I’m feeding that kind of thing to my kids.
My kids LOVE these muffins and I know your picky toddlers are going to love them too. I can’t wait to hear all about it!
Healthy muffins for toddlers
What makes these muffins healthier? Iron-Oats are a vegetarian iron source and blueberries provide Vitamin C to aid absorption. Flax and Chia seeds are superfoods full of benefits. Greek yogurt offers calcium. Oats and blueberries offer extra fiber.
What else makes these toddler blueberry muffins great? Texture-they are soft and moist with little bursts of blueberries.
Healthy Toddler Blueberry Muffins
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- Dash of salt
- 1 tbsp ground flax
- 1 tbsp chia seeds
- 1 egg
- 1 5.3 oz container Greek Yogurt
- 1/2 cup raw sugar
- 1 tsp vanilla
- 1/2 cup milk
- 1 1/2 cup frozen blueberries or fresh
- In a medium sized mixing bowl combine the flour, baking soda, baking powder, salt, ground flax, and chia seeds.
- Whisk until all is well combined.
- In a separate bowl combine the egg, raw sugar, yogurt, and vanilla and whisk until smooth.
- Pour the wet ingredients into the dry and mix adding in the milk slowly.
- Once batter forms, fold in the blueberries.
- Spoon batter into a lined cupcake sized pan filling each 3/4 full.Bake at 350 degrees for about 15-20 minutes or until the center is cooked.