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These healthy blueberry yogurt muffins are soft, moist, and naturally sweetened and made entirely in the blender with whole-milk yogurt, oats, fruit, and blueberries.
They’re designed for babies and toddlers (no added sugar, BLW-friendly texture), but they’re just as loved by big kids and adults
Why You’ll Love these Blueberry Yogurt Muffins
- Made in the blender (no bowls, no mixer, no overmixing)
- Naturally sweetened with fruit which means no added sugar
- Soft, moist texture that’s easy for babies and toddlers to manage
- Made with simple, nutrient-dense ingredients
- Easy to customize (dairy-free, whole wheat, mini muffins)
- Perfect for meal prep, freezer stocking, and busy mornings
This is one of those recipes that works just as well for baby-led weaning and toddler snacks as it does for quick breakfasts and lunchbox add-ins for the whole family.
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!
And for easy access, I’ve compiled ALL of my favorite muffins for babies into one place!
Here’s what others are saying about these blueberry baby muffins…
“Just made these today for my 11 month old grandson. He loves them! These will on repeat for us! Thank you!” – Laurie
“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.” – Kathryn
Table of Contents
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
Key Ingredients
- Blueberries – Fresh or frozen both work. Bursting with antioxidants and natural sweetness.
- Banana – Use a ripe banana! It helps provide moisture and natural sweetness without added sugar.
- Applesauce – Try this homemade unsweetened applesauce. It’s perfect for these muffins.
- Eggs – Helps provide structure and protein.
- Greek yogurt – Adds moisture and mild tang, similar to buttermilk in classic muffins.
- These muffins are naturally sweetened and perfect for babies and toddlers as written.
- Optional – for older kids or adults, you can add
- 1–2 tablespoons maple syrup for subtle sweetness
Substitutions
- 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! Or made these eggless blueberry muffins.
- No applesauce? You can puree fresh apples or pears. You 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.
How to Make Blueberry Yogurt Muffins
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: I don’t have to write much here because it’s SOO simple! Just dump all the ingredients, minus the blueberries, into your blender.
Step 2: 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.
Step 3: 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!
Step 4: Top with the rest of the blueberries. Into the oven they go! A busy parent’s dream!
Variations
- Lemon Blueberry – Add a small amount of lemon zest for brightness
- Dairy-Free – Use plant-based yogurt or coconut milk
- Mini Muffins – Perfect finger food size for babies
Avoid streusel toppings for babies, but older kids and adults can sprinkle cinnamon sugar on top after baking if desired.
Expert 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. Learn more in my guide on how to safely store leftovers.
Blueberry Yogurt Muffins FAQs
Yes. These muffins are made with real, nutrient-dense ingredients and contain no added sugar, making them a great option for toddlers as a snack, breakfast, or part of a balanced meal.
Yes. Frozen blueberries work well in this recipe. Fold them in straight from the freezer to help prevent excess moisture and color bleeding.
Lightly toss the blueberries in a small amount of flour before folding them into the batter. This helps distribute them more evenly throughout the muffins.
Yes, these muffins freeze very well. Once cooled, freeze them individually and store in a freezer-safe container for easy grab-and-go meals.
More Healthy Yogurt 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 yogurt muffins
Equipment
Ingredients
- 1 cup rolled oats
- 1 ripe medium (138g) banana
- 3/4 cup Whole milk Greek yogurt (or plain yogurt)
- 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 blueberries 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 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.
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.
So happy to hear!
So delicious ! Even for mommy who has a sweet tooth these were very satisfying. The lemon zest adds a beautiful kick !
Really does, right?!
Perfect muffin to make batches for the freezer
Always in my freezer!
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!
Thank you so much, Sarah!
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
Thank you for your kind, encouraging words!! Means so much!
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!
We love these with raspberries too! thanks for sharing!
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 🙂
Haha I’m with you!
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.
Obsessed with my silicone pan too! And love the addition of almond meal!
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?
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
Thanks for the advice, I’ll make a test run and see how it comes out 🙂