Recipe: Whole Wheat Blueberry Mini Muffins

A blog reader recently reached out to me looking for an alternative to store-bought mini muffins for her young boys.  One variety of the mass-produced, pre-packaged mini muffins contains 25+ ingredients including monocalcium phosphate, potassium sorbate, and sodium stearoyl fumarate.  When made with real ingredients, muffins can be a wholesome snack for kids and can satisfy sweet cravings for adults.

My kids aren’t usually fans of muffins, but they devoured these delicious bite-sized treats.  Perhaps it’s because they were mini.  Everyone knows mini foods are more fun!

Even though one of my boys would eat an entire pint of fresh blueberries in one sitting if I let him, he hates blueberries when they’re warm and mushy (like in a muffin).  So, I used dried blueberries instead of traditional fresh or frozen and he loved it.  If you can’t find dried blueberries at your grocery store, you could simply use raisins as a substitute.

This recipe is so simple – it doesn’t require a mixer and you probably already have all of the ingredients in your pantry and fridge.



Whole Wheat Mini Blueberry Muffin Recipe_2


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