These baby blueberry muffins are mini in size and fruit-sweetened with added spice to help develop your little foodie's taste buds. Not just for babies, great for toddlers or to add to your older child's lunchbox.
Why These Muffins are Great for Babies / Toddlers
- FRUIT SWEETENED: The World Health Organisation recommend that children under two should not consume any added sugar. Many muffin recipes, even those targeted to babies, are packed with sugar, maple syrup or honey. These are sweetened with the banana and blueberries.
- IRON SOURCE: Iron is a critical mineral for growing babies. Oats are a non-heam (vegetarian) iron source and blueberries provide Vitamin C to aid absorption.
- TEXTURE: Soft and moist with burst of blueberries allowing your little one to explore different textures.
- SIZE: Mini in size for mini hands and tummies.
- FREEZABLE: Make a batch and freeze for a quick and easy snack option.
Ingredient Information
This is what you need to make baby blueberry muffins
- ROLLED OATS: You can replace with quick oats as they are blended to flour consistency. Steel cut oats will not work for this recipe. Use gluten free oats to make the muffins gluten free.
- YOGURT: This recipe has been tested with both natural greek yogurt and coconut yogurt (dairy free option.) Both work great.
- EGGS: I have not tested any egg replacements for this recipe yet, I'd suggest a flax egg but can not guarantee the result.
- BANANA: Provides most of the sweetness, use ripe bananas for best results.
- CARDAMOM: Adding different spices to baby food allows your little one to experience different flavour profiles. It isn't needed and you can skip or replace with cinnamon.
- LEMON ZEST: Added for flavour and really complemets the blueberries.
- BLUEBERRIES: Use fresh or frozen. If using frozen do NOT thaw beforehand.
- BAKING POWDER: Make sure it is fresh, if it has been sitting in your pantry for years it won't work as well.
Process Steps and Cooking Tips
- BLEND OATS & COMBINE DRY INGREDIENTS: Blend the oats to flour consistency. A high speed blender works best but you could also use a food processor. Add the cardamom and baking powder and stir to combine.
- MASH BANANA: I like to leave little chunks to add texture to the muffins, you can mash/puree smooth if you prefer.
- COMBINE WET INGREDIENTS: Add the banana, egg, yogurt, vanilla and lemon zest to a large mixing bowl and stir to combine.
- STIR THROUGH DRY INGREDIENTS: Don't overmix here, fold through until just combined (a few lumps are ok).
- STIR THROUGH BLUEBERRIES: Again, just a gentle stir through. If using frozen blueberries, do not thaw - add them into the batter frozen.
- FILL MUFFIN TRAY: Fill to the top of a greased muffin tray and add a blueberry on top. Bake for around 13 mins, until cooked through.
Storage Instructions
- Cool on a wire rack. Allow the muffin to cool for aroud 5 minutes in the muffin tray and then transfer to a wire rack to cool completely. Ensure they are completely cooled before packing them away to store. If they are still warm then it can cause condensation and result in soggy muffins.
- Refrigerate - These muffins can be refrigerated but it does effect the texture. Refrigerate in an airtight container for 2 days.
- Freezing – Freeze in an airtight container for 2-3 months. Allow to thaw on the counter or defrost in the microwave.
Frequently Asked Questions
When can babies have muffins?
This will really depend on you and your baby. Once your baby has progressed onto finger foods then they should be able to manage these muffins.
Try to focus on offering your baby lots of cooked vegetables before moving on to muffins. Â
Are whole blueberries ok?
The blueberries go very soft and squishy when baked and I was more than happy serving these to my kids when they were babies. You can always chop the blueberries if you prefer.
Other baby friendly muffin recipes
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Baby Blueberry Muffins
Mini in size and fruit sweetened with added spice to help develop your little foodie's taste buds. Not just for babies, great for toddlers or to add to your older child's lunchbox.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves:24 muffins
Hover over "serves" value to reveal recipe scaler
Equipment
- Mini Muffin Tray
Ingredients
- 1¾ cups (175g) Rolled Oats
- 1 Cup (250 g) Banana (ripe), mashed (Approx 2-3 bananas)
- ¾ cups(210g) Natural Greek Yogurt Sub with coconut yogurt for dairy free muffins (tested)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 tsp Lemon Zest
- 1½ teaspoon Baking Powder
- 1 teaspoon Ground Cardamom
- 1 cup (140g) Blueberries Fresh or frozen
Instructions
- Preheat oven to 175C / 350F and grease a mini muffin tray
- Add the oats to a blender and blend until flour consistency. Add the cardamom and baking powder and stir to mix.
- Add the mashed banana, yogurt, eggs, vanilla and lemon zest to a large mixing bowl. Stir until combined.
- Add the dry ingredients (oat flour, baking powder and cardamom) and gently stir until just combined.
- Add the majority of blueberries, reserving some for the top, and gently stir again.
- Fill each muffin cup and top with a blueberry.
- Bake for 13 mins, remove and allow to sit for 5 mins before transferring to a wire rack to cool fully.
Video
Recipe Notes
BAKING - Every oven is different, so while you should still follow the bake time in this recipe it may vary slightly.
GLUTEN FREE - Use gluten-free certified oats.
DAIRY FREE - This recipe has been tested with coconut yogurt and works well. Â
EGG FREE - No egg replacements have been tested.Â
DON'T HAVE A MINI MUFFIN TRAY? - You can make this recipe in a regular 12 cup muffin tray. Bake for  22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutritional Information is a rough guide only, calculated using an online nutrition calculator.Â
Nutritional facts
Calories: 56kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Kat says
These were delicious, absolutely amazing! My 11m.o loved them and he normally doesn't like blueberries. And I couldn't get enough of them either. They're going on the birthday party menu. So easy to make too
Amy says
Amazing! Thanks Kat 🙂
Jennifer says
Thank you for the recipe, can the muffins be frozen and thawed for later?
Amy says
Hi Jennifer, yes they can 🙂
Alenza says
Hi Amy, does Wholegrain Oats works for this recipe?
Amy says
Hi Alenza, When you say wholegrain oats do you mean rolled oats / old-fashioned oats? (See ingredients photo, if they look like them then they will work). Just don't use steel cut oats as they don't work. 🙂
Katie C says
I love all your recipes, everything I’ve tried works perfectly and my 19 month old daughter loves them too.
I used quick oats for this recipe and got a bit worried I’d made a mistake as they are still coarse in comparison to a flour consistency, and they didn’t look like your photos. Anyway they’ve turned out perfectly and they are delicious. Thank you, will make again.
Amy says
Thanks Katie! I'm delighted that you are enjoying the site. Good to know they work with quick oats too 🙂
Jo says
Could you make these as one big cake? Looking for healthy alternatives for my daughters 1st birthday cake, she already loves these muffins!
Amy says
Hi Jo, I can't say off-hand, I'd have to experiment to get the amounts and timings. I do have a healthy 1st birthday cake recipe that you may like. It is banana and raspberry but you could sub for blueberries.
Kat says
Did you try making this into a cake? I'm hoping to, also. Please let us know how it turned out, of you did. Thanks!
crabapple says
9mo baby loved it. I ran out of eggs so used one egg and one flax egg and it turned out okay. Also used coconut yoghurt plus a little oat milk as I had just a little less than the required yoghurt amount. Used cinnamon rather than cardamom. Cooked for a lot longer than 12 minutes - maybe 30 minutes until well-cooked and browned? Although that could be a reflection of my oven or substitutions.
Amy says
I'm glad your substitutions worked well and that your little one loved them. Did you bake in a mini muffin tray?
Kaye says
Flavorwise these are great but can't work out why the mixture sticks to the muffin case and you end up losing half the muffin. Maybe the mixtures too wet although it looked fine to me. In between my muffin tin and the muffin case it was wet??
Amy says
Hi Kaye, I don't actually use muffin cases for these, I think because the muffin is lower in fat they stick to the paper more. I just grease the muffin tray well and pop the mixture straight in without the case. Hope that helps.