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.
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.
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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.
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
A note about kefir
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
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.
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.
Other baby-friendly muffins to try
- Beetroot Muffins
- Mexican Lentils Muffins
- Spinach Sweet Potato Blender Muffins
- Carrot Cake Blender Muffins
- Vegan Apple Cinnamon Muffins
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
Healthy Blueberry Muffins for Babies
Ingredients
- 1 cup rolled oats
- 1 ripe medium (138g) banana
- ¾ cup Lifeway whole fat plain Kefir
- ½ cup (110g) unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoons aluminum-free baking powder
- 1 teaspoon lemon zest
- ¾ 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.
Mary Kate says
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?
Min says
Yes I would use Greek yogurt instead!
Nikki says
I’ve been making these for two years- both my kids LOVE them. Simple, healthy and tasty!
Min says
Makes me so happy to hear that!!! Thank you for taking the time to share!
G says
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!!
Min says
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).
Jw says
My LO loves these but we don’t have any ripe bananas at the moment! Any replacements for banana in this recipe?
Min says
You can try applesauce!
Emily says
Can this be made in a sheet pan like a cake to slice? If so, what size ?
Min says
I haven't tried but perhaps try it in a mini loaf pan
Anna says
These muffins have been a staple for the last five months months. I realized we were out of applesauce tonight, but I saw another commenter mention pumpkin purée. I just used a can for dinner (Min’s thai curry pasta haha ;)), and I had the perfect amount left over to try it out. They smell and tase great and look even MORE delicious!! Golden orange color. I’m sure the flavor will be fabulous!!
Hannah says
Tried these today and loved them! I used Greek yogurt instead of kefir and they turned out so tasty! My three year old snatched three of them as soon as they were cool. Unfortunately I overbaked them (they're great for kids and adults, but the edges are just a bit firm for my baby) but I just removed the edges and my 7month old is loving them! Can't wait to try them again!
Min says
I'm so glad you guys enjoyed these muffins!!
Jenny says
Made these with fresh blueberries and they are delicious! The sweetness is perfect for my 10 month old - and me too. Regular blueberry muffins are packed with sugar and oils - I really prefer these naturally sweetened ones. Super soft and perfect for baby led weaning. I used packaged oat flour and just hand stirred the ingredients together (fork mashed the banana) versus using a food processor and still came out great.
Min says
I'm so glad you guys enjoyed these muffins so much! Great to know that they turn out great even without the food processor. Thanks for sharing!
Kisayne says
I'm slowly working my way through your recipes and when I saw Blueberries on sale I had to try this one. My 1 year old has been gobbling them up and I think the addition of the lemon is genius. Thank you for all the tasty and healthy recipes 😁
Carolyn says
I just tried this recipe for the first time, and my 1 year old absolutely loves these muffins! I know this will be a repeat recipe for our family! Thank you for all of your great recipes!
Min says
I'm so glad these were a hit!
Melissa says
Hi Min, I made these muffins and the texture of it is like bread pudding. Is that correct? I’ve never baked with plain oat flour before so not sure of texture. Guess I was expecting a texture similar to regular all purpose flour. Thanks for all your recipes.
Min says
Hi Melissa! Yes, I purposefully made them to be super soft, not your typical bready muffins. Hope you enjoy!
Allison says
Hello! Is this mini muffins or regular sized muffins?
Min says
Regular but you can certainly make it using the mini muffin pan. I would start checking 5 minutes prior to the suggested cooking time.
Dipa says
Absolutely love these! Thank you for all you do.
Min says
Yay!! Thank you for trying out my recipes!
Kathryn says
These muffins are our favorites! Our little guy LOVES them and I love that they're made with great ingredients and no added sugar. They also freeze super well, so we always have some on hand.
Min says
This makes me so happy to hear! Thanks for sharing!
Candace says
Again, fantastic recipe. It’s simple, no added sugar, and moist. I used fresh strawberries instead of blueberries and still turned out great. I like that it’s not super sweet but you want seconds and thirds.
Min says
Yay!! So glad you enjoyed this recipe!
Theo says
Amazing site and my first stop for looking for recipes for my 11 month old son. For the blueberry muffins, is there a reason you omitted baking soda (which you do include in all of your other muffin recipes)? Keep up the great work!
Min says
Hi! It's lovely to connect with you! There's no need for it in this recipe as well as many of my blender recipes 😉
Ashley says
Hi! We love your muffin recipe for our 2.5 year old but my 6 month old isn’t able to tolerate oats at all. What flour would you recommend substituting for oats?
Eliza says
hi - love your recipes! please post more toddler friendly Korean recipes!
question on this - do you cool in a silicone muffin pan for 10 mins, then put on a cooling rack? or do I put them directly on the cooling rack from the oven?
Thank you!
Min says
Hi! Cool in the muffin pan for 10 minutes and then finish cooling on the rack 😉
Christina says
Great recipe! So easy to make and my 13mo daughter loves these so much. I substituted Kefir with plain yogurt 1:1 and it worked just fine. Texture was perfect 🙂
Min says
Yay!! So happy to hear!
Sheri says
My baby's only 13 months and I made this recipe COUNTLESS times, she LOVES it so. I usually make it exactly as suggested in the recipe, but I didn't have applesauce yesterday so experimented by subbing in some puréed pumpkin I had in the fridge + added an extra egg for more protein and it worked! I love these delicious and flexible recipes! thanks Min for all you do
Min says
So awesome! Thanks for sharing!
Emily says
I have made a version of these muffins every week for the past 8 months and am SO thankful to have found your recipes! 🙏🏽 I have been meaning to write this for a while now. My son was diagnosed with CMPA when he was 8 months old and I started making your DF muffins for him. When he was 12 months he passed the baked milk challenge and so our milk muffin therapy began (He has to eat a muffin baked with milk every or every other day- and they have to be baked fresh each week!) The recipe I was given by the allergist was basically a cupcake recipe and I was like no way am I giving this to my child every day 😟 but I was told that I could adjust the recipe as long as the milk to flour ratio and baking time was consistent. I feel GREAT about giving him your muffins!! 😃 4 more months to go and hopefully he passes his next test thanks to your recipes!!
Min says
You are such an amazing mama!! Hope he passes too!!
Maureen Couch says
This is such an easy recipe to follow and to adapt. Usually when I get the urge to bake, I don't have kefir (it's just not something I buy), but can make do with Greek yogurt every time. Additionally, while I haven't done it yet, you can always swap blueberries for raspberries or chopped strawberries (and I may do that soon!) which is what makes this recipe so versatile and simple. Time to bake!
Min says
Yes!! Really good with raspberries too!
Evan says
So easy to make, toddler and 7month old love them!
Hayley G says
We love all of the muffins but these are some of our favorites!
Suzanne says
This is one of our absolute favorite recipes to bake. So quick and easy to make, and I love that it’s without wheat and added sugar.
Perfect to fill the freezer with! Both kids and adults really like these muffins.
Min says
So happy to hear!
Christine says
So delicious ! Even for mommy who has a sweet tooth these were very satisfying. The lemon zest adds a beautiful kick !
Min says
Really does, right?!
Alice says
Perfect muffin to make batches for the freezer
Nancy says
Always in my freezer!
Sarah Arnason says
Perfect for Baby Led Weaning! My girls devoured these, and I felt good feeding them to them. Thank you for offering so many low-sugar recipes for kids. Your site has been a life saver!
Min says
Thank you so much, Sarah!
Benitha says
My 10 month son looooves these blueberry muffins, very easy to make, delicious and healthy too, thank you so much Min for all the efforts to make sure us moms feeds our babies healthy and yet taste foods. Much love
Min says
Thank you for your kind, encouraging words!! Means so much!
Camello says
My babe loves these muffins! I've also put raspberries instead of blueberries occasionally to mix it up. These are one of the things she can't put in her mouth fast enough!!
I usually use yoghurt in place of kefir, same amount and no lemon zest and it still looks great!
Min says
We love these with raspberries too! thanks for sharing!
Ashley says
Delicious, quick, and easy. I use Greek yogurt instead of kefir and they come out perfect. I think I like these more than my kids do 🙂
Min says
Haha I'm with you!
Christine says
This is my go-to muffin recipe for my LO! I love how easy it is to make it all in a blender. As my LO is older now, I like to add some almond meal for more protein (it does make the muffin a little less squishy). I’ve made these with and without silicon liners, and silicon liners (or a pan) is a game changer.
Min says
Obsessed with my silicone pan too! And love the addition of almond meal!
Kathrin says
My little dumpling loves these muffins, it’s the one thing she’ll always eat. Everything else I always a bit hit or miss with her but these are always a hit 🙂 as her first birthday is approaching next month I’d love to make this recipe as a sugar free cake for her but I’m not great at baking - do I need to consider anything if I make this as a cake instead of mini muffins?
Min says
So glad to hear! and happy birthday in advance to your sweet baby! I haven't tried so I hesitate to offer specific advice but I do know you'll have to adjust the cooking time. check periodically (5 minutes or so) after the suggested cooking time and make sure inserted toothpick comes out clean. Also use the smallest cake pan you can find. You can always make 2 or 3 layers 😉 and perhaps use yogurt/cream cheese frosting
Kathrin says
Thanks for the advice, I’ll make a test run and see how it comes out 🙂
York says
Love reading your site, I always it opened on my Safari! Thanks! This recipe contains baking powder, can babies take baking powder? Can I omit or substitute it with something else and still have yummy muffins?
Min says
Hi! Baking powder does contain sodium but it is necessary in baked goods. Remember the amount is for the entire batch and your baby will only be eating a small amount at a time. Hope this helps!
Natalie says
My one year old absolutely LOVES these and so do I. I was wondering if there are other fruits you would recommend in addition to using blueberries or if you have other muffins with different fruits.
Min says
So glad to hear! I know many people have tried it with strawberries, raspberries and turned out great!
SHANTHINI says
My sick child touched nothing but these muffins. I’m glad I used your recipe. Thanks
Min says
So sorry to hear that your child is sick! But glad these muffins went down well!
Meilian says
Hi Min, I’m from Singapore and I’ve been trying your recipes for my 11-month old boy. So far I’ve tried the banana protein pancakes and the banana cookies, both of which he loves. I just tried making this blueberry muffin today but my batter yielded 6 muffins instead of 12. May I know when you say 1 cup of rolled oats, is it 120g of rolled oats? FYI - I used Greek yogurt and flax egg for this recipe.
Min says
Hi! Yes it's around 100g of rolled oats
Sheena says
Can I not use yogurt? He can’t take dairy and I don’t have yogurt at home at the moment. Want to bake it for my 9 months old.
Min says
You can use any non-dairy alternative
Adellyne says
Hi ! May I know how do you serve it to a baby after refrigerate ? Do you serve it cold from the fridge or let it sit for a bit at room temperature before serving? Thank you in advance!
Min says
you can do both! or microwave for 10 seconds or so
Julie says
Hi! Can I use a regular sized muffin pan to make these? Or do I need to use a mini muffin pan? Thanks!
Min says
you're referring to the 6 cup muffin pan right? you can you'll just need to adjust the cooking time
KJ says
Hey! Thanks for sharing this. I baked mine for 25 mins and they looked great on the outside but like raw dough on the inside. I baked for an additional 17 mins, still no change. Are they supposed to be that wet? For reference I followed the recipe to the T except I subed the Kifer for Greek yogurt. Thanks!
Min says
Hmm..it's supposed to be moist but shouldn't be wet...
Cin says
Approved by my pickiest eater! He doesn’t eat anything… no bread no pasta no carbs except these muffins. I will add spinach next time 🥰
Min says
so great to hear! Let me know how it goes with spinach 😉
Marcie says
I made these for my 16.5 month old and they turned out great! Two things: 1) I thought it would be just enough batter for the 12 mini muffins but also got 4 full-sized ones? 2) it says there’s 12 servings which makes me think it’s 1 muffin, but my son is not a big eater and he just ate 3 and wants more! Is the serving size accurate? Thank you!
Min says
Hi! Whoa! That's a lot of batter..hmm not sure. Every time I make it I get enough for 12 muffins...oh the serving size is there to tell you the nutrition facts for each muffin. Follow your child's lead but bc these are so addictive hehe you can serve it with other foods so that he gets exposure to a variety. As a snack, I like to serve a muffin with some nut butter along with fruit/veggie. Hope this helps!
Novi says
my son is a picky eater. He loves your food. Can I swap rolled oats to quick oat? Thanks in advance
Min says
Hi! So glad to hear that. Yes, should work since you're turning it into flour
debbie says
is kefir & vanilla extract safe for a 7 month old?
Min says
Yes 😉
YH says
Can a 7-month-old baby eat this muffin? It looks so delish!
Min says
Absolutely! Developed for babies in mind 😉
Gil says
Hi, I’m wondering if I can use flour instead of oats in this recipe, and how much flour should I use if so? Really excited to try this out for my kids and am totally inexperienced with baking!
Kash says
Made these today for my 8 month old and he happily ate them and turned a lovely shade of purple! I used skyr plain yogurt and frozen blueberries, and left out the lemon zest (because I didn't have any), mixed by hand, poured into mini muffin pan, and baked for 15 min. Yummy for baby, toddler and mama!
Min says
Yay!!! So glad you guys enjoyed these! Good to know you can mix the batter by hand and will still turn out well! And you used the same amount of plain yogurt as kefir?
Cory says
I tried this with Greek yogurt ( same amount) and accidentally blended first half of the frozen blueberries instead of adding them later . Turned out delish! The blended blueberries added sweetness throughout. They were so moist even after reheating. Thank you!!
Min says
HI! Oh good to know it didn't make the muffins too soggy! yay ;). Thanks for sharing. Enjoy!
Joscelin says
If you freeze them, how do you thaw them? On the counter, in the fridge, or in the microwave? And about how long does it take?
Min says
Hi! I like to thaw in the fridge overnight. I don't actually reheat but if you want to then do so very briefly so it doesn't get soggy
Jenn says
These looks delicious.My daughter cannot have applesauce, any other recommendation to substitute?
Min says
hmm..you can try pureed pears or mashed banana or sweet potatoes. I haven't tried them myself though
Lian says
Hi Min, if I want to add mashed banana instead of applesauce, does this mean I just add more banana on top of the 1 banana in the recipe? Thanks!
Min says
Hi yes, but first, do you have fresh apple or pear? can us instead of applesauce
Dayna says
Hi! My older son loves blueberry muffins, so I am excited to try these! However, I don’t have any kefir in the house at the moment. Can I swap with something? I have whole milk, almond milk and Greek yogurt in my fridge. Will any of those work? Thanks!
Min says
I'd try Greek yogurt first. I think the milk will work too but recommend adding less than the suggested amount since it's thinner in consistency. Let me know how they turn out! Curious to know!
Alyssa says
Can’t wait to try this! Wanting to avoid going to the grocery store right now.... is the kefir/yogurt necessary for this recipe?
Min says
It is
Lisa says
Can I add chia seeds to this?
Min says
Sure!