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    Home » Recipes » Baby Led Weaning

    Baby Blueberry Muffins

    By Robyn | Published: Oct 19, 2021 | Modified: May 24, 2023

    TO THE RECIPE Show me the Video
    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.

    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

    • Tuna dip in a bowl sprinkled with curry powder and black pepper.
      Quick And Easy Tuna Dip
    • close up of cut muesli bars lined up.
      Muesli Slice (Muesli Bars)
    • close up of cornflake cake to show glossy chocolate coating the cornflakes.
      Chocolate Cornflake Cakes
    • Italian flourless chocolate cake on a plate cut into pieces.
      Torta Caprese (Italian Flourless Chocolate Cake)
    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!
    4.73 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes 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.

    Video

    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
    Baby Led Weaning Egg Muffins »

    Reader Interactions

    Comments

    1. Sarah Cantwell says

      August 28, 2023 at 12:37 pm

      5 stars
      My son is allergic to eggs and we’ve been making these muffins for his breakfast for a long time. They are perfect and he LOVES them. They come together quickly, freeze well, and reheat well in the microwave. We make them as regular size muffins. This recipe is foolproof and I’m so glad I found it- thank you so much!!!

      Reply
      • Robyn says

        August 29, 2023 at 9:43 am

        So happy to hear that your son loves these muffins 🙂 thankyou Sarah. Robyn

        Reply
    2. Joanie says

      July 23, 2023 at 9:59 pm

      5 stars
      My son (14 months) is allergic to eggs, but I’m determined to share the joy of baked goods. He LOVES these muffins. Thank you for the recipe!

      Reply
      • Robyn says

        July 27, 2023 at 9:38 am

        Hi Joanie, that’s great that your son loves these muffins, and I’m so happy that he can still enjoy baked goods. Robyn

        Reply
    3. Carla Elias says

      June 10, 2023 at 5:21 am

      Hello 🙂 my baby is allergic to oatmeal, eggs and soy. So this recipe is perfect besides the oats. Could I just leave them out? Should I use more flour to replace that? Thanks in advance!

      Reply
      • Robyn says

        June 14, 2023 at 9:43 am

        Hi Carla, I would use an extra 30g (1 tablespoon) of flour instead of the oats. Thanks, Robyn

        Reply
        • Pat says

          August 29, 2023 at 8:18 am

          5 stars
          So difficult to find a healthy vegan snack for my 18mo who’s intolerant to egg and dairy. These are super easy to make and the lil one helps out with the cooking too. Needless to say he absolutely loves them!

          Reply
          • Robyn says

            August 29, 2023 at 9:43 am

            That’s great to hear Pat, my son loved helped making them too when he was that age 🙂 Robyn

            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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