It’s almost summer in New York – and that means I’m about to get overly excited to see fresh berries pop up on the shelves of every farmer’s market and roadside fruit stand. Yes, these things really do excite me…. Strawberries, blackberries, raspberries and blueberries will be perfectly ripe and tasting their absolute best. If you and your little one love berries as much as Audrey and I do, try this blueberry-maple flax muffin. I created it years ago for a client and still make it to this day. It’s healthier than your average blueberry muffin, tastes wonderful, and is the perfect summer option for breakfast, snack, or dessert.
Blueberry-Maple Flax Muffins
9 months + up
Makes 12 muffins
1 cup whole-wheat pastry flour
3/4 cup plus 2 tablespoons unbleached all-purpose flour
3 tablespoons flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup buttermilk (see below*)
1/4 cup unsweetened applesauce
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 pint fresh blueberries (approx. 2 cups)
Preheat oven to 400. Coat 12-cup muffin tin with cooking spray.
In a large bowl, combine whole-wheat flour, all-purpose flour, flax meal, baking powder, baking soda, cinnamon and salt; whisk to blend. In a separate bowl whisk eggs and maple syrup until smooth. Add buttermilk, applesauce, orange zest, orange juice and vanilla; whisk until blended.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool completely.
* Buttermilk adds a beautiful lightness and tenderness to these muffins, but don’t worry if you don’t have any…. Simply substitute buttermilk with 1 cup milk mixed with 1 tablespoon fresh lemon juice or plain white vinegar. Let milk and lemon juice (or vinegar) sit for 10-15 minutes before making muffins.
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