This post may contain affiliate links. Please see our disclosure policy for more details.

These blueberry baby muffins are sweetened with fruits only and loaded with nutrition! They are incredibly soft and moist, making them the perfect first muffins for babies. But rest assured, they will also be loved by toddlers, older kids, and adults alike! 

Thanks to Lifeway for sponsoring this post. I only work with companies that I love and believe in. All opinions are my own.

Blueberry muffins cooling on a wire rack with a cup of fresh blueberries
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Seeing just how much you guys are loving my spinach cakes, I am determined to develop many variations of it, starting with these blueberry baby muffins. The base ingredients and texture will be similar – soft and moist!

Updated: For easy access, I’ve compiled ALL of my baby and toddler-friendly muffins.

Blueberry Muffins for Babies

  • No added sugar.
  • Oats provide iron and zinc, which are top priority nutrients from 6 months and up, as well as fiber.
  • Bursting with flavor! If you thought that you should start off with bland foods, think again! Introducing a wide variety of flavors and textures from the very beginning is super important in helping establish food preferences
  • Because of its round shape, introducing blueberries may have you a bit anxious. Not to worry! Once baked, these antioxidant-rich fruits get soft making them perfectly safe for babies.
  • If you’re doing baby led weaning, you can serve the whole muffin, slice in half or into strips. They’re perfect to suck on.
  • If you started off with purees and are feeling anxious about introducing textured food, these muffins will be perfect to try. Although these are soft, most likely there will be some gagging involved, which is completely normal and to be expected with new textures. However, allow your baby to work through it. Soon you will gain the confidence to keep moving forward with texture, which is VERY important. 
tired mom with baby food

Is your baby 6 months old and up?

Learn all the secrets to starting solids safely while optimizing nutrition!

A note about kefir

A bottle of lifeway kefir with a bowl of fresh blueberries to the right

Kefir is a cultured, fermented beverage that tastes a lot like a yogurt drink. It has a slightly tangy and creamy flavor. It’s most commonly made with dairy milk, but you’ll also be able to find non-dairy alternatives. 

Kefir vs. Yogurt

  • They are both great sources of protein, calcium, and probiotics. However, kefir has more fat (super important for babies and their developing brains), protein, and probiotics.
  • Not only does it have more probiotics but also a greater variety of healthy bacteria, which is important in helping diversify yours and your child’s gut population.
  • Kefir is thinner in consistency.

If you want to learn more about probiotics, their health benefits, and whether or not they’re suitable for babies and toddlers, check out this in-depth post

We absolutely LOVE all the Lifeway Kefir products. My son has been enjoying them since he was one. He doesn’t drink much milk so I’m happy to have found an alternative calcium and vitamin D-rich food source with the added benefit of probiotics! 

If you haven’t tried baking with kefir, oh you’re in for a delightful treat! 

  • Adds richness without the use of oil or butter.
  • Makes the product moist and tender.
  • Amps up the protein and fat content, which will keep you fuller for longer.
  • Imparts a subtle tangy flavor and therefore is a great alternative to buttermilk

Step-By-Step Instructions

banana, egg, kefir, lemon, and the rest of the ingredients in a blender before lending on the left side and post-blended with fresh blueberries stirred in on the right image

I don’t have to write much here because it’s SOO simple! Just dump all the ingredients, minus the blueberries, into your blender and process until smooth. 

Fold in half of the blueberries. I recommend using fresh if possible. You can use frozen but expect the final product to be a bit more liquid-y. They also bleed into the batter more. If using frozen, add them directly to the batter without thawing them. 

muffin batter topped with fresh blueberries divided into a silicone baking muffin pan

Pour into a muffin pan. You can grease, use liners, or bake in a silicone pan (no need to grease). Personally, I LOVE my silicone muffin pan and use it for everything!

Top with the rest of the blueberries. Into the oven they go! A busy parent’s dream!

Substitutions

  • No kefir? Plain Greek yogurt (use the same amount or a bit less) will be the best alternative.
  • No dairy? Any plant-based alternative will work. Look for plain and unsweetened though as many contain added sugars. Several readers have told me that coconut yogurt worked really well!
  • No egg? Use a flax egg!
  • No applesauce? You can puree fresh apples or pears. Can also try using mashed banana or sweet potatoes (add a little bit of water so it’s similar in consistency to applesauce).
  • No banana? Use 3 medjool dates (soaked in warm water for at least 30 minutes to make them easier to blend. Will also result in a smoother consistency.

Baking Tips

  • If you’re looking for a bread-y type of muffins, this is not it. As mentioned, these baby muffins are super light and moist.
  • Again, if using frozen blueberries, add them into the batter straight from the freezer. Do NOT thaw! You can also toss them with a tablespoon or so of flour.
  • Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.
  • Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes.
  • If you find that the muffins are too moist, put them in the fridge to help firm up.

How to Store

  • Store in an airtight container for 3-5 days in the fridge.
  • Freeze for up to 3 months. I personally flash freeze all my baked goods.
A close-up of muffins on a wire rack

Other baby-friendly muffins to try

baby led feeding journey program cover

Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

5 from 160 votes

Healthy Blueberry Muffins for Babies

These blueberry baby muffins are sweetened with fruits only and loaded with nutrition! They're soft and moist, making them perfect for babies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1 cup rolled oats
  • 1 ripe medium (138g) banana
  • 3/4 cup Lifeway whole fat plain Kefir
  • 1/2 cup (110g) unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon lemon zest
  • 3/4 cup (100g) fresh or frozen blueberries, see note

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • In the blender or food processor, add the oats first and then the rest of the ingredients except the blueberries. Blend until smooth. Stir in half the blueberries.
  • Pour batter evenly into a greased or lined 12-cup muffin pan (see note). Top with remaining blueberries.
  • Bake for 25-30 minutes, until inserted toothpick comes out clean.
  • Cool completely (wait at least 10 minutes) before taking them out of the pan.

Notes

  • I recommend using fresh if possible. If using frozen, add them directly to the batter without thawing them. You can also toss them with a tablespoon or so of flour.
  • No kefir? Plain Greek yogurt (use the same amount or a bit less) will be the best alternative.
  • No dairy? Any plant-based alternative will work. Look for plain and unsweetened though as many contain added sugars. Several readers have told me that coconut yogurt worked really well!
  • No egg? Use a flax egg!
  • No applesauce? You can puree fresh apples or pears. Can also try using mashed banana or sweet potatoes (add a little bit of water so it’s similar in consistency to applesauce).
  • No banana? Use 3 medjool dates (soaked in warm water for at least 30 minutes to make them easier to blend. Will also result in a smoother consistency.
  • I like to use a silicone baking pan as there’s no need to grease and is easy to clean!
  • If you find that the muffins are too moist, put them in the fridge to help firm up.
  • Store in an airtight container for 3-5 days in the fridge or in the freezer for up to 3 months.

Nutrition

Calories: 54kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 15mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




119 Comments

  1. I think these turned out well for 1st try. Thanks! Can these be stored on the counter at all? I left in plastic bag on counter for most of the day before putting in the fridge.

    1. I wouldn’t for this one as the muffins are already really moist and frozen bananas will make the batter too wet.

  2. Hello!
    This looks wonderful for my almost 7 month old! I was wondering what type of oats you’re using? I have gluten free sprouted rolled oats. Will they work?
    Thank you!
    Eve

  3. 5 stars
    Hi MJ!
    Love all your recipes. I wanted to ask if there’s a difference between using aluminum- free baking powder vs. regular baking powder?

    Thanks!

    1. Yes! So when you use aluminum free baking powder, you want to move quickly and get your baked goods in the oven as soon as possible because the baking powder begins to react as soon as it is mixed with liquid. If you wait too long, you won’t get a good rise. With aluminum containing baking powder, it won’t start to work until you get the batter in the oven. taste wise, aluminum containing baking powder can leave a metallic taste

  4. I can’t find whole milk plain kefir at the store. The only whole fat version I can find is peach. Would this throw the flavors off? Or should I just use plain whole fat Greek yogurt?

  5. 5 stars
    Thank you for this amazing recipe! Baby polished off 3 right off away!

    Just a question on what are the best ways to reheat them after being in the fridge and freezer? Thank you!!

    1. Oh I’m so glad! I actually just serve it cold or take out of the fridge 30 minutes or so prior. Since these are already quite moist, if you want to reheat, I would microwave very briefly (10-15 seconds).

  6. My LO loves these but we don’t have any ripe bananas at the moment! Any replacements for banana in this recipe?