These soft, moist blueberry muffins are naturally sweetened with fruit and designed to be gentle enough for babies while still delicious for the whole family. Made in a blender with wholesome ingredients, they’re an easy, nutritious option for breakfast, snacks, or on-the-go meals.

Why You’ll Love This Recipe

These muffins are naturally sweet with no added sugar, relying on ripe banana and applesauce for flavor. They have a tender texture that’s ideal for babies starting solids, yet they’re satisfying enough for toddlers and adults. The recipe is quick, uses simple pantry staples, and is easy to adapt for different dietary needs. Plus, they freeze beautifully, making them perfect for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1 ripe medium banana (about 138 g), peeled
3/4 cup whole-fat plain kefir
1/2 cup unsweetened applesauce (about 110 g)
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons aluminum-free baking powder
1 teaspoon finely grated lemon zest
3/4 cup fresh or frozen blueberries (about 100 g)

Directions

Preheat the oven to 350°F (175°C).
Add the rolled oats to a blender or food processor and blend briefly to break them down.
Add the banana, kefir, applesauce, egg, vanilla extract, baking powder, and lemon zest. Blend until completely smooth.
Gently stir in half of the blueberries by hand.
Divide the batter evenly among a greased, lined, or silicone 12-cup muffin pan.
Sprinkle the remaining blueberries over the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for at least 10 minutes before removing.

Servings and timing

This recipe makes 12 muffins.
Preparation time is about 5 minutes.
Baking time is 25 to 30 minutes.
Total time is approximately 30 minutes.

Variations

You can substitute plain Greek yogurt for the kefir using the same amount or slightly less for a thicker batter.
For a dairy-free option, use an unsweetened plant-based yogurt with a similar consistency.
If eggs are not suitable, replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water.
Instead of applesauce, try pear puree, mashed sweet potato, or additional mashed banana.
Blueberries can be swapped with finely chopped strawberries or raspberries for a different flavor.

Storage/Reheating

Store cooled muffins in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the muffins in a single layer, then transfer to a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator or warm gently in the microwave for a few seconds until just soft.

FAQs

Can babies eat these muffins whole?

Yes, the muffins are very soft. You can serve them whole, halved, or cut into strips depending on your baby’s age and comfort level.

Are these muffins sweet enough without sugar?

They are gently sweetened with banana, applesauce, and blueberries, which is usually perfect for babies and young children.

Can I use frozen blueberries?

Yes, add them directly from the freezer without thawing to prevent excess moisture and color bleeding.

What age are these muffins suitable for?

They are suitable for babies around 6 months and up, once basic solids have been introduced safely.

Do I need a blender to make this recipe?

A blender or food processor is recommended for the smoothest texture, especially for babies.

Why are my muffins very moist?

These muffins are designed to be moist. If they seem too soft, chilling them in the refrigerator will help them firm up.

Can adults eat these muffins too?

Absolutely. They are lightly sweet, flavorful, and make a great snack for all ages.

Can I make mini muffins instead?

Yes, use a mini muffin pan and reduce the baking time to about 12 to 15 minutes.

Are rolled oats necessary?

Rolled oats provide structure and nutrition, but you can substitute with an equal amount of all-purpose flour if needed.

Can I prepare the batter ahead of time?

It’s best to bake the batter right away, but you can blend the base ingredients and add blueberries just before baking.

Conclusion

These healthy blueberry muffins are a simple, nourishing way to introduce baked textures and natural sweetness to your baby’s diet. With wholesome ingredients, easy preparation, and family-friendly flavor, they’re a recipe you’ll come back to again and again for both little ones and grown-ups alike.

Print