Fluffy, moist, and bursting with blueberries, this recipe for Healthy Blueberry Muffins is one you’ll keep coming back to again and again! Perfect for toddlers, kids, and adults alike!
Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Blueberry Muffins
Are you looking for a healthy blueberry muffin recipe that your entire family will love?
Then let’s introduce you to a really good one – this recipe’s a keeper!
These healthy blueberry muffins are fluffy, moist, and full of blueberry flavor. They’re naturally sweetened and made with yogurt, which adds protein and calcium. And these blueberry muffins are great for breakfast, school lunches or snacks on the go!
If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Spinach Muffins, these reader-fave Applesauce Muffins, or these delicious Healthy Banana Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Blueberry Muffins
- toddler, kid and adult-friendly
- easy to make
- great for school or packed lunches
- healthy
- freezer-friendly
- great for breakfasts on the go
- can be made gluten and dairy-free
- naturally nut-free
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Blueberries: fresh or frozen ones both work equally well.
- Maple Syrup: a good quality of maple syrup to bring out the natural sweetness of blueberries You can also use honey (for babies 1 year and up) or agave nectar.
- Sugar: this recipe calls for a little refined sugar to balance out the muffins and keep them light and fluffy.
- Eggs: adds protein and binds ingredients together
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Yogurt: plain, whole milk yogurt works best, but you can substitute a plant-based yogurt as needed.
- Milk: use dairy or plant-based milk.
- Baking Powder and Soda
- Salt
Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.
Step-by-Step Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir: In a large bowl, stir together the maple syrup, butter/oil, eggs, yogurt, milk, and vanilla extract.
- Combine: Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Add Blueberries: Fold in the blueberries.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Blueberry Muffin Health Benefits: You can feel good about giving these muffins to your kiddos because they are loaded with nutrition. Blueberries give these muffins a kick of fiber, vitamin C and antioxidants. And if you use whole wheat flour, you’ll get even more fiber and nutrients.
Fresh or Frozen Blueberries
Both fresh and frozen blueberries work great in muffins. Frozen blueberries tend to impart a stronger flavor compared to fresh blueberries that aren’t in peak season.
Frozen blueberries are best added to the batter completely frozen, as they can release a lot of liquid and bleed blue into the batter if thawed.
Blueberry Tips: you can dust fresh blueberries in a few teaspoons of floor to help them from sinking in the muffins while baking. You can run frozen blueberries under cool water and then pat them dry before mixing them in with the muffin batter.
Tools Needed
Mini Muffins
To convert these blueberry muffins from standard size to mini muffins, keep the oven temperature the same, use a mini muffin tin, but shorten the baking time to about 10-13 minutes.
How to Store & Freeze
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen blueberry muffins overnight in the fridge or by gently warming them in the microwave.
Blueberry Muffins for Toddlers & Kids
These quick and easy muffins are also great for toddlers and kids. You can serve them as is, or with a smear of cream cheese, butter or peanut butter for breakfast, snack or packed into a school lunch.
Expert Tips
- Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do, they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
- Preheat Oven: Ensure the oven is fully preheated so the muffins cook through evenly.
- Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
- No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
- Whole milk, Greek-yogurt works best: It helps give the muffins added protein and keeps them moist.
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup oil or butter
- 1/3 cup pure maple syrup
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1/3 cup plain whole milk yogurt
- 1 tsp vanilla extract
- 1 cup blueberries
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Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
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Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Stir: In a large bowl, stir together the oil/butter, maple syrup, sugar, eggs, milk, yogurt, and vanilla until blended.
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Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Add in blueberries and gently fold.
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Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
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Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
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Eat: Let cool for 5-10 minutes, and serve.
Age: 12+ months
Blueberries: if using frozen blueberries, rinse them off (straight from the freezer) and pat dry with a towel. If using fresh blueberries, place in a bowl with 2 tsp of flour and gently toss. Then add to batter.
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.