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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
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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.
Can this be made in a sheet pan like a cake to slice? If so, what size ?
I haven’t tried but perhaps try it in a mini loaf pan
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!!
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!
I’m so glad you guys enjoyed these muffins!!
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.
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!
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 😁
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!
I’m so glad these were a hit!
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.
Hi Melissa! Yes, I purposefully made them to be super soft, not your typical bready muffins. Hope you enjoy!
Hello! Is this mini muffins or regular sized muffins?
Regular but you can certainly make it using the mini muffin pan. I would start checking 5 minutes prior to the suggested cooking time.
Absolutely love these! Thank you for all you do.
Yay!! Thank you for trying out my recipes!
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.
This makes me so happy to hear! Thanks for sharing!