Easy Baby Blueberry Muffins (6 months+ Dairy Free GF Option)
Healthy easy baby blueberry muffins – soft, moist, with blueberry flavor and perfect for babies from 6 months and up and also baby led weaning friendly. Toddlers, older kids, and adults can also enjoy them!
When making these blueberry muffins for baby, you can use a mini muffin pan or a bigger regular pan. This recipe is also customizable to be gluten free and dairy free just like my baby banana muffins and banana carrot muffins.
Whether you are following the baby led weaning method or traditional puree feeding, these mini blueberry muffins are perfect as finger foods for babies of all ages (6 months and up).
These baby muffins are especially convenient as a baby led weaning breakfast because is mess free! Even the older kids will appreciate them in their lunchboxes or for breakfast.
Baby Blueberry Muffins
The recipe for these baby blueberry muffins yields moist, fluffy (not crumbly) mini muffins with subtle blueberry flavor. They don’t have refined sugar, baking powder or other processed ingredients like store-bough versions do. You can also make them ahead and freeze for longer storage.
Ingredients For Baby Blueberry Muffins
- Egg (the egg will help with structure and texture).
- Butter (to provide moisture and softness, use vegan butter for dairy free version).
- Yogurt (use non-dairy yogurt if you want the muffins dairy free).
- All purpose flour (use gluten free flour for gluten free version).
- Oat flour (ground rolled oats) to make them more fiber rich and nutritious.
- Maple sugar – as a healthier replacement for white refined sugar.
- Baking soda + lemon juice – the combination is used as leavening agent instead of baking powder.
- Blueberries – use fresh or frozen. I used frozen wild blueberries, they are smaller and have more flavor and antioxidants.
- Sea salt (optional).
See the measurement and details in the recipe card below.
How To Make These Baby Blueberry Muffins
- Step 1. Beat the egg with sugar to get a fluffy mixture (about 4-5 minutes).
- Step 2. Mix in the melted butter until incorporated.
- Step 3. Combine the fresh blueberries (or frozen) with the flour, to coat them well. Add them to the egg mixture. Mix with a spatula to incorporate.
- Step 4. Add the salt, yogurt and the oat flour, gently mix to combine. Don’t overmix.
- Step 5. At the end just before baking add the baking soda and the acid (lemon juice), give the dough a final mix.
- Step 6. Transfer the dough to the muffin pan, using 1 to 1.5 tsp at a time, about 3/4 of the way full.
- Step 7. Bake for 15 minutes at 350 F. Ready!
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The Best Mini Muffin Pan
The best muffin pan is a non-stick one, unfortunately most of them have a toxic coating. For a baby these toxins are especially dangerous so it’s best to use a ceramic coated muffin pan, it’s the healthiest non-stick option you could find.
Make Gluten / Dairy Free Baby Muffins
If you want the baby muffins gluten free substitute the regular flour with a gluten free blend. You can use a homemade gluten free mix without gums and less starches, or your favorite store-bought one. As for the oats, use certified gluten free rolled oats or omit them entirely by adding more flour.
If you want the blueberry baby muffins dairy free, use a vegan butter like Miyoko’s (a healthier option than margarine) and a dairy free yogurt like this one.
Tips For Perfect Baby Blueberry Muffins
Use frozen wild blueberries, they are smaller in size and will fit more in a mini muffin.
If you want avoid the batter to turn blue, rinse the frozen blueberries in cold water and place on a paper towel to dry a bit.
To keep blueberries from sinking in muffins, toss the berries in flour before adding to the batter.
How To Store The Muffins
- Store leftovers for 3-5 days at room temperature.
- Freeze up to 3 months in an airtight container.
- Thaw / reheat – just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170C /350F until heated through (about 15 minutes).
Have you tried these baby blueberry muffins recipe?
Your feedback is really helpful, please rate and leave a comment below recipe card!
More Baby Breakfast Ideas
Easy Baby Blueberry Muffins ( 6 months+ GF Dairy Free Option)
Ingredients
- 1 large egg
- 1/2 cup all purpose flour
- 1/3 cup oat flour (ground rolled oats)
- 1/4 cup butter (melted, or oil)
- 1/2 cup plain yogurt (unsweetened)
- 1/4 cup maple sugar (or coconut sugar)
- 1/2 tsp baking soda
- 1/2 tsp lemon juice (or apple cider vinegar)
- 1/4 tsp sea salt (optional)
- 3/4 to 1 cup blueberries (I used frozen wild blueberries)
Instructions
Prepare The Ingredients
- Make the oat flour – add your oats to blender or coffee grinder and blend until a fine powder is achieved. Melt the butter and set aside.
Combine The Ingredients
- Beat the egg with maple sugar to get a fluffy mixture (about 4-5 minutes).
- Mix in the melted butter until incorporated.
- Combine the fresh blueberries (or frozen) with the flour, to coat them well. Add them to the egg mixture. Mix with a spatula to incorporate.
- Add the oat flour, salt and the yogurt, gently mix to combine. Don’t overmix.
- At the end just before baking add the baking soda and the acid (lemon juice), give the dough a final mix.
Place The Dough In The Muffin Pan
- Transfer the dough immediately to the muffin tin, using 1 to 1.5 tsp at a time, fill them about 3/4 of the way full. You don't need to grease the pan or use muffin cups if you're using a ceramic coated muffin pan. They will not stick and will release easily.
Bake The Mini Muffins
- Bake for 15-17 minutes at 350 F until golden brown. Let them cool for 5-10 minutes then they will easily detach. Enjoy warm or freeze for later.
Notes
Tips For Perfect Baby Blueberry Muffins
- Use frozen wild blueberries, they are smaller in size and will fit more in a mini muffin.
- If you want avoid the batter to turn blue, rinse the frozen blueberries in cold water and place on a paper towel to dry a bit.
- To keep blueberries from sinking in muffins, toss the berries in flour before adding to the batter.
How To Store The Mini Muffins
- Store leftovers for 3-5 days at room temperature.
- Freeze up to 3 months in an airtight container.
- Thaw / reheat – just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170C /350F until heated through (about 15 minutes).
Make Gluten Free Baby Blueberry Muffins
Substitute the regular flour with a gluten free blend. You can use a homemade gluten free mix without gums and less starches, or your favorite store-bought one. As for the oats, use certified gluten free rolled oats or omit them entirely by adding more flour.Make Dairy Free Baby Blueberry Muffins
If you want the muffins dairy free, use a vegan butter like Miyoko’s (a healthier option than margarine) and a dairy free yogurt like this one.Nutrition
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Can I leave out maple/coconut sugar if I don’t have it?
sure
There is no specification of how much of blueberries should feature!!
Sorry, I just fixed it!