Go Back
–+ mini muffins

Easy Baby Blueberry Muffins ( 6 months+ GF Dairy Free Option)

By: Olga Caz.
Easy baby blueberry muffins – soft, moist, with blueberry flavor and perfect for babies from 6 months and up, perfect for baby led weaning as well. Toddlers, older kids, and adults can also enjoy them! Make these baby blueberry muffins in a mini muffin pan or in a bigger regular pan. They are also customizable to be gluten free and dairy free.
5 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time : 15 minutes
Cook Time : 15 minutes
0 minutes
Total Time : 35 minutes
Course Breakfast, Snack
Cuisine American, Baby Food
Servings : 24 mini muffins
Calories : 36.4 kcal

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

  1. Use frozen wild blueberries, they are smaller in size and will fit more in a mini muffin.
  2. 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.
  3. 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

Serving: 1mini muffinCalories: 36.4kcalCarbohydrates: 4.6gProtein: 1gFat: 1.7gSodium: 47.2mgPotassium: 18.3mgFiber: 0.5gSugar: 1.8gVitamin A: 1.5IUVitamin C: 0.1mgCalcium: 1.1mgIron: 0.9mg
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!
thrivingnest.com