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    Home » Baby Led Weaning

    Baby Blueberry Muffins

    By Robyn | Published: Oct 19, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for baby led weaning blueberry muffins showing an overhead photo of blueberry muffins in a mini muffin tin, frozen blueberries in some of the muffin holes.

    These soft baby blueberry muffins are naturally sweetened with banana and are a freezer friendly healthy snack perfect for little hands! They are egg free and can easily be made dairy free too.

    blueberry muffins on light grey surface, some still on cooling rack and fresh blueberries dotted around

    Along with these no added sugar banana pear muffins, I have continued to bake these muffins on a regular basis over the past couple of years and they are always popular!

    Jump to:
    • Why we love this recipe
    • Ingredients Notes and substitutions
    • How to make these muffins
    • FAQ
    • Storage
    • More baby led weaning recipes for you
    • Baby Blueberry Muffins

    Why we love this recipe

    • Soft and fluffy muffins.
    • Can easily be made vegan – just use a plant based milk instead of cows milk.
    • They are sugar free muffins – the banana adds enough sweetness, so no sugar is needed.
    • They freeze well – I often take as many as I need out of the freezer in the morning and they defrost by mid morning.

    Ingredients Notes and substitutions

    • Flour – this recipe uses a combination of plain flour and wholemeal flour. I have made the muffins with all plain flour and they taste delicious 🙂 I would advise against all wholemeal flour as it can make the muffins heavy and dry.
    • Oats – I use quick cook oats in this recipe, they are smaller and blend into the batter to give a soft texture suitable for babies.
    • Milk – If you ware wanting to make vegan or dairy free muffins, I find soy or almond milk works best.
    • Oil – I use olive oil, as it is what I have to hand, and I like the savoury note it gives. Use vegetable, canola or avocado oil if you prefer a flavourless oil.
    • Blueberries – Using frozen blueberries in these muffins means they keep their shape, and is a help when blueberries aren’t in season! If you don’t have any frozen ones, placing them in the freezer to cool when you begin this recipe will help, but if you forget, it’s not the end of the world!
    • Bananas – not only acts as a replacement for an egg in these eggless blueberry muffins, but as a natural sweetener too. The riper the banana, the more sweet the muffins will be – and they will be more moist with a very ripe banana. I have found bananas speckled with brown spots to be the best as the muffins are still soft but a little more firm than using very ripe bananas:
     a bunch of 3 bananas, covered with small specks of brown to show the perfect ripeness of banana to use for the blueberry muffins

    How to make these muffins

    1. Combine plain and wholemeal flour with oats, baking powder, bicarbonate of soda and cinnamon.
    2. In another bowl mix the milk with olive oil and mashed bananas.
    3. Lightly stir the dry ingredients into the wet ingredients with the blueberries, taking care not to overmix.
    4. Spoon into a mini muffin tin and bake until golden.
    Side view of a stack of two blueberry muffins with fresh blueberries in the foreground and background, a muffin cut in two to show the soft texture

    FAQ

    Can I freeze baby blueberry muffins?

    Yes! Cool completely, then store in a container in the freezer for up to 2 months. Take out as many as you need, and defrost at room temperature for an hour or so.

    What’s the best way to store blueberry muffins?

    If you are going to eat them in 3 days then store in an airtight container. If you don’t think you’ll eat them within 3 days then freeze them.

    Can I make these mini muffins in a regular muffin tin?

    Yes, you can. This recipe makes 8-10 regular size muffins. You will need to cook them for 5-10 minutes longer than mini muffins, depending on the ripeness of the banana you use.

    How do you make baby sugar free blueberry muffins from scratch?

    See here for the video showing how to make these delicious blueberry muffins:

    My recipe tips:

    • Preheat your oven and prepare your muffin tin before you start. Once the raising agents (baking powder and bicarbonate of soda) come into contact with the liquid (milk, oil, bananas) they begin to act and produce air bubbles. You want to be able to capture this by putting them in the oven as quickly as possible so the air bubbles get locked in place by the heat, resulting in light muffins.
    • Do not overmix your batter. It will make the muffins tough. It is better to have a few small lumps of flour than to overmix!
    • Check they are cooked by inserting a toothpick into the muffin. If it comes out clean, they are ready. If not, bake a little longer. NOTE: If you use very ripe bananas – by this I mean very brown skins and very soft bananas – they can look moist on a toothpick. In this case, I would suggest actually placing a blunt knife in a muffin – it will sacrifice one (still perfectly edible!) but this way you can see if you’ve hit a piece of ripe banana, or if the batter still needs to be cooked.
    • If you use a very ripe banana the muffins can take a couple of minutes longer to cook than if your banana wasn’t as ripe.
    • Cool the muffins in the tin for 5 minutes before turning out, as they are fragile when warm.
    • If you use fresh blueberries, check the muffins after 17 minutes.

    Storage

    • Airtight container at room temperature: 3 days.
    • Freeze: freeze for up to 2 months.

    More baby led weaning recipes for you

    • Oat Biscuits
    • Swiss Bircher Muesli Recipe
    • Torrijas – Spanish Style French Toast
    • Pizza Cups
    overhead photo of mini blueberry muffins in a muffin tin, some frozen blueberries in some muffins tin holes

    This was originally posted in November 2018, it has since been updated with more information and clearer images to hep you make the best blueberry muffins. The recipe remains the same.

    Baby Blueberry Muffins

    Author: Robyn

    These soft baby led weaning blueberry muffins are sugar free, naturally sweetened with banana. They are popular with toddlers too, and are freezer friendly!
    4.75 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course baby led weaning, Snack, Snacks | Lunchbox
    Cuisine modern australian, modern european
    Servings 24 muffins
    Calories 66 kcal

    Ingredients
      

    • 1 c (135g) plain flour
    • 1 tablespoon (30g) wholemeal flour
    • ⅓ c (35g) oats quick cook oats are fine
    • 2 teaspoons baking powder
    • ½ teaspoon bicarbonate of soda
    • Pinch cinnamon
    • ½ c (125ml) milk or soy or almond milk for vegan/dairy free muffins
    • ¼ c (60ml) olive oil
    • 2 large bananas mashed
    • ½ c (90g) frozen blueberries *

    Instructions
     

    • Preheat the oven to 200˚C/390˚F
    • In a mixing bowl, combine the plain and wholemeal flours, oats, baking powder, bicarbonate of soda, and cinnamon.
    • In another bowl mix the milk, olive oil and mashed bananas together.
    • Lightly stir this mixture into the dry ingredients together with the frozen blueberries, taking care not to over mix (I’ve found it’s better to have a few lumps in the batter, otherwise the muffins can be tough).
    • Take teaspoons of mixture and pop into a mini muffin tin.
    • Bake for 17-20 minutes, until lightly golden and cooked through.
    • Leave in the tin for a few minutes before transferring to wire rack to cool completely.
    • Keep in airtight container for 3 days.
    • The muffins also freeze well and defrost quickly.

    Notes

    Milk – soy or almond milk works best. If you aren’t vegan, then use cows milk.
    Oil – I use olive oil, as I like the savoury note it gives to baking. Use vegetable, canola or avocado oil if you prefer a flavourless oil.
    Blueberries – Using frozen blueberries in these muffins means they keep their shape, and is a help when blueberries aren’t in season! If you don’t have any frozen ones, placing them in the freezer to cool when you begin this recipe will help. If you forget, it’s not the end of the world, just use fresh blueberries! If you use fresh blueberries, check the muffins after 17 minutes.”
    Bananas – The riper the banana, the more sweet the muffins will be – and they will be more moist with a very ripe banana. I have found bananas speckled with brown spots to be the best as the muffins are still soft but a little more firm than using very ripe bananas. If you have very brown bananas, this is still a great recipe for using them up, but the muffins won’t be quite as fluffy.
    Preheat your oven and prepare your muffin tin before you start. Once the raising agents (baking powder and bicarbonate of soda) come into contact with the liquid (milk, oil, bananas) they begin to act and produce air bubbles. You want to be able to capture this by putting them in the oven as quickly as possible so the air bubbles get locked in place by the heat, resulting in light muffins.
    Do not overmix your batter. It will make the muffins tough. It is better to have a few small lumps of flour than to overmix!
    Check they are cooked by inserting a toothpick into the muffin. If it comes out clean, they are ready. If not, bake a little longer. NOTE: If you use very ripe bananas – by this I mean very brown skins and very soft bananas – they can look moist on a toothpick. In this case, I would suggest actually placing a blunt knife in a muffin – it will sacrifice one (still perfectly edible!) but this way you can see if you’ve hit a piece of ripe banana, or if the batter still needs to be cooked.
    If you use a very ripe banana the muffins can take a couple of minutes longer to cook than if your banana wasn’t as ripe.
    Cool the muffins in the tin for 5 minutes before turning out, as they are fragile when warm.
    This recipe makes 24 mini muffins. For regular size muffins, cook for another 5-10 minutes, depending on ripeness of banana. This recipe makes 8-10 regular muffins.

    Nutrition

    Calories: 66kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 61mgPotassium: 61mgFiber: 1gSugar: 2gVitamin A: 27IUVitamin C: 2mgCalcium: 29mgIron: 1mg
    Keyword frozen blueberries, healthy blueberry muffins, healthy kids snack, healthy vegan snacks, no added sugar muffins, vegan blueberry muffins

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Paste di Mandorla
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    Reader Interactions

    Comments

    1. JDV says

      November 10, 2022 at 7:29 am

      Thanks for this recipe! Can I use steel cut oats instead?

      Reply
      • Robyn says

        November 11, 2022 at 7:01 pm

        Hi, no I wouldn’t recommend using steel cut oats in these muffins, they require different liquid ratios and the texture would also not be the same. Robyn

        Reply
    2. Lacey says

      September 17, 2022 at 2:16 pm

      Can I replace the banana with applesauce?

      Reply
      • Robyn says

        September 17, 2022 at 2:55 pm

        Hi Lacey, Yes you should be able to make these muffins with applesauce instead of banana, however I haven’t made this recipe with apple sauce so I am afraid I can’t guarantee the texture of them. You can use 1/2 c apple sauce per banana (so 1 cup of apple sauce in this recipe). Sorry I can’t say for sure. Robyn

        Reply
    3. Cassie says

      May 31, 2022 at 4:55 am

      5 stars
      Delicious! Thank you for a very yummy allergy friendly recipe for my boy who can’t eat egg or milk 😊 he loved them

      Reply
      • Robyn says

        May 31, 2022 at 9:33 am

        So happy to hear your little boy loved these muffins Cassie!

        Reply
    4. Lesley says

      April 06, 2022 at 5:39 pm

      5 stars
      Thank you SO much for this recipe!! My 10mo son has just been diagnosed with an egg allergy, so it was amazing to find an egg free muffins recipe that actually tastes delicious! (Yes, I snuck in a fee muffins for myself)

      Reply
      • Robyn says

        April 07, 2022 at 8:51 am

        So happy to hear you and your 10 month old like these muffins Lesley 🙂 Haha tasting a few has to be done 😉 I am exactly the same when I bake a batch!

        Reply
    5. Alex says

      January 11, 2022 at 12:50 pm

      They came out so delicious! Do you recommend storing in the fridge or countertop?

      Reply
      • Robyn says

        January 11, 2022 at 6:42 pm

        Great to hear you like the muffins Alex 🙂 They can dry out if stored in the fridge, so unless it is the height of summer, I would store them in an airtight container on the countertop for up to 3 days. If you don’t think you can eat them all in 3 days, the muffins freeze so well I would recommend freezing them and taking out as needed to defrost overnight. Hope this helps, Robyn

        Reply
    6. Nicole Madsen says

      December 14, 2021 at 3:34 pm

      5 stars
      These were so good! I ate 5! My toddler ate 3 even though she doesn’t like blueberries 😀
      My bananas weren’t super ripe so I actually added 2 tablespoons of maple syrup and a splash of vanilla. I also used rolled oats instead of quick oats because that’s all I had.
      Thank you for sharing this recipe!

      Reply
      • Robyn says

        December 15, 2021 at 9:42 am

        So happy to hear you and your toddler enjoyed the muffins – even with the blueberries 😉 ! Thats a great idea to add maple syrup and vanilla!

        Reply
    7. Vanessa says

      March 14, 2021 at 3:26 am

      5 stars
      Thank you for sharing this recipe, I modified a few things and it turned out great, my 18 month old loved it 😊

      Reply
      • Robyn says

        March 14, 2021 at 1:37 pm

        That’s great to hear Vanessa! Thanks for letting me know 🙂

        Reply

    Trackbacks

    1. Child-Friendly Food For The Summer Holidays | Learner Vegan says:
      July 3, 2020 at 6:35 pm

      […] the eye, and have no added sugar – so are perfect for toddlers and baby-led weaning too! This pud from ‘Mrs Jones’s Kitchen’ is naturally sweet with no complex […]

      Reply
    2. 75 + Plant Based Whole Food Recipes - Mommy Thrives says:
      January 21, 2019 at 2:21 pm

      […] Vegan Blueberry Muffins […]

      Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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