Easy Blueberry Muffins | Baby 6 months+ Allergy Friendly Options
These easy baby blueberry muffins are soft, moist, and packed with blueberry flavor—ideal for babies starting from 6 months old and up! Whether you’re following baby-led weaning or traditional feeding methods, these muffins make an excellent first finger food or healthy snack. Plus, toddlers, older kids, and even adults will love them too!
What Makes These Muffins Perfect for Babies And Toddlers?
Baby-led weaning encourages babies to feed themselves solid foods, promoting independence and fine motor skills. These muffins fit perfectly into that approach:
- Nutrient-Rich And Healthy: Made with wholesome ingredients like oats and blueberries, without refined sugar, baking powder or other processed ingredients like store-bough versions do.
- Allergy-Friendly Options: Customizable to be dairy-free, gluten-free, and egg-free.
- Convenience and easy to pack: a great mess free baby led weaning breakfast or packed in older kids lunchboxes or snack box.
- Soft, Airy and Moist: Easy for babies to mash with their gums. Soft, spongy textures like these muffins are recommended for babies because they are easier to chew and reduce the risk of choking.
- Ease to customize: for making these baby blueberry muffins, you can use a mini muffin pan or a regular muffin pan.
For variety you can try these baby banana muffins and banana carrot muffins.
Ingredients For Making Baby Blueberry Muffins
- Egg: Helps with structure and texture. Egg-free option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Let it sit for 5 minutes before using.
- Butter: Provides moisture and softness. Dairy-free option: Use coconut oil or vegan butter.
- Yogurt: Adds moisture and tenderness. Dairy-free option: Use almond, cashew or coconut yogurt.
- All purpose flour: to build texture and softness. Gluten-free option: Use a gluten-free flour blend.
- Oat flour (ground rolled oats) to make them more fiber rich and nutritious. Gluten-free option: Use certified gluten-free oats.
- Maple sugar: as a healthier replacement for white refined sugar. But that’s optional. Since I’m not using any sweet fruit like banana, some natural sweetness from healthier form of sugar would make them taste better, without compromising their quality.
- Baking soda + lemon juice: the combination is used as leavening agent instead of baking powder. The acid reacts with baking soda to help muffins rise.
- Blueberries: use fresh or frozen. I used frozen wild blueberries, they are smaller and have more flavor and antioxidants.
- Sea salt: just a pinch of sea salt (optional).
See the measurement and recipe details in the recipe card below.
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How to Make Easy Baby Blueberry Muffins
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Prepare a mini muffin pan (grease or line it with paper liners). If using a non-stick ceramic muffin pan like I used, there is no need to grease it.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1/2 cup oat flour
- A pinch of sea salt
Step 3: Beat Egg and Sugar
- In a large mixing bowl, beat together:
- 1 large egg
- 1/4 cup maple sugar
- Mix until fluffy (about 4-5 minutes).
Step 4: Add Wet Ingredients
- Stir in:
- 1/4 cup melted butter
- 1/2 cup plain yogurt
- Mix until well combined.
Step 5: Combine Mixtures
- Gradually add the dry ingredients to the wet ingredients.
- Gently fold with a spatula until just combined.
- Avoid overmixing to keep muffins tender.
Step 6: Add Blueberries
- Fold in 1 cup of blueberries gently to distribute evenly.
- Tip: If using fresh blueberries, toss them in a tablespoon of the flour mixture first, to prevent sinking.
Step 7: Add Leavening Agents
- Just before baking, add:
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- Stir gently to combine.
Step 8: Fill Muffin Pan
- Spoon the batter into the prepared muffin pan.
- Fill each cup using 1 to 1.5 tsp at a time, about 3/4 of the way full.
Step 9: Bake
- Bake for 15 minutes or until a toothpick comes out clean.
Step 10: Cool and Serve
- Allow muffins to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Ensure muffins are completely cooled before serving to your baby.
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.
- Opt for a ceramic-coated muffin pan for a non-toxic, non-stick option.
Nutritional Information (Per 2 Mini Muffins)
- Calories: Approx. 80 kcal
- Fat: 3.5 g
- Carbohydrates: 10 g
- Protein: 2 g
- Sugar: 4 g
- Fiber: 1 g
Note: Nutritional values are estimates and may vary depending on ingredients used.
Serving Suggestions
- For Babies (6+): Serve whole or halved (if its a regular size). Let your baby pick up the mini muffin with their palm. Whole mini muffins are the ideal size for babies.
- For baby (around 9 months): Once your baby develops a pincer grasp, you can break the muffin into smaller pieces.
- For Older Kids and Adults: Enjoy as is or with a spread of your choice.
How To Make Gluten Blueberry Muffins For Your Baby
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 gluten free flour.
How to Make This Recipe Dairy Free
For dairy free blueberry baby muffins, use a vegan butter like Miyoko’s (a healthier option than margarine) and a dairy free yogurt like this one. Some of these non-dairy alternatives are usually coconut based or cashew based which can be problematic for nut allergies.
Variations and Add-ins
- Fruit Swaps: Substitute blueberries with diced strawberries, raspberries, or chopped peaches.
- Flavor Boost: Add a teaspoon of vanilla extract or a pinch of cinnamon.
- Veggie Addition: Incorporate grated carrots or zucchini for extra nutrients.
How To Store The Muffins
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months.
- Thawing/Reheating: Thaw at room temperature or reheat in the oven at 350°F (175°C) for 5-10 minutes.
Frequently Asked Questions
Yes, they freeze well for up to 3 months. Store them in an airtight container or freezer-safe bag.
You can replace it with more all-purpose flour or use nut and seed flours for added nutrients.
Yes, you can omit the sugar or replace it with mashed banana or applesauce for natural sweetness. In this case you might need to adjust the amount of flour to make the batter thicker.
Yes, you can replace yogurt with an equal amount of breast milk or formula. Keep in mind that the batter may be slightly thinner, so you might need to add a bit more flour to achieve the right consistency.
You can substitute the oat flour with quinoa flour, rice flour, or simply use additional all-purpose flour. Be aware that the texture might change slightly with different flours.
Other Baby-Led Weaning and Toddler Friendly Muffins
Have you tried this easy baby blueberry muffin recipe? I’d love to hear how it went! Please rate the recipe and leave a comment below. Share your muffin moments on social media and tag me!
Printable Recipe
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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, see notes for replacements)
- 1/2 cup plain yogurt (unsweetened, see notes)
- 1/2 tsp baking soda
- 1/2 tsp lemon juice (or apple cider vinegar)
- 3/4 to 1 cup blueberries (I used frozen wild blueberries)
Optional
- 1/4 tsp sea salt (optional)
- 3-4 tbsp maple sugar (or coconut sugar )
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). To reduce the sweetness reduce the maple sugar to 1-2 tbsp. Another natural granulated sweetener (healthier than regular sugar) that you can use, is coconut sugar or date sugar.
- Gently mix in the melted butter and yogurt with a spatula until incorporated.
- Mix the all-purpose flour, oat flour and salt (if using) in a separate bowl.
- Combine the fresh blueberries (or frozen) with the prepared flour, to coat them well. Then add to the egg mixture. Mix with a spatula to incorporate. Don’t overmix.
- At the end just before baking add the baking soda and the acid (lemon juice), give the dough a final gentle mix. Carefully so you don't disperse the bubbles too much.
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
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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Satisfied how well they turned out, thanks!
My son absolutely loves these! He has not been a fan of switching from purees to blw, but these he makes an exception for. It has made the transition a little easier. Thank you for the recipe!
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!