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A close-up of muffins on a wire rack

Healthy Blueberry Blender Baby Muffins

These blueberry blender baby muffins are sweetened with fruits only and loaded with nutrition! They're soft and moist, making them perfect for babies
5 from 83 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12


  • 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


  • 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.


  • 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.


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
Course breakfast, snack
Cuisine American
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