By Pediatric Nutritionist Kelsey Pascual
Planning a little summer picnic? Our delicious, nutritionist-approved lemon blueberry muffins are the perfect addition to your summer outing. Carefully crafted by Pediatric Nutritionist Kelsey Pascual this recipe features your favourite LittleOak Toddler Milk for some added natural goodness. The best part? Your little helper can join in the fun—measuring, mixing, or sneaking a blueberry or two. We hope you enjoy.
Ingredients
- 2/3 cup oat flour
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup LittleOak Toddler Milk
- 1 egg
- 1 tsp lemon zest (the yellow part of the lemon peel)
- 3 tbsp applesauce
- 1 cup blueberries (fresh or frozen)
Method
- Preheat the Oven: Get an adult to help preheat the oven to 180°C (350°F).
- Mix Dry Ingredients: In a big bowl, mix together the oat flour, all-purpose flour, baking powder, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together the milk, egg, lemon zest, and applesauce.
- Combine: Pour the wet mixture into the dry ingredients and gently stir until just mixed. Then, fold in the blueberries (this means to carefully mix them in).
- Prepare Muffin Tin: Lightly grease a muffin tin or line it with muffin liners.
- Fill Muffin Cups: Scoop the batter into each muffin cup, filling them about ¾ full.
- Bake: Put the muffin tin in the oven (with adult supervision) and bake for 20-22 minutes, or until they are golden brown.
- Cool and Enjoy: Let the muffins cool for a few minutes before enjoying them!
Tip
These muffins are great for breakfast or a snack! You can even freeze some for later.
