Looking for a quick snack for baby and the whole family, something easy to make that everyone can share? These little dairy-free blueberry muffins are perfect for breakfast, snack time, or taking along on a walk!
The base is very simple: flour, egg, a little neutral oil, water… and blueberries that burst in your mouth after baking. For babies under 12 months, you can make this recipe with no added sugar by using a little very ripe banana to naturally sweeten the batter. For older children, add a small amount of brown sugar—just a little—and that’s it.
At home, these muffins quickly became one of Alix and Sasha’s favorite snacks. They love the little purple pops from the blueberries, and I especially love being able to make one snack for everyone, simply adjusting the amount of sugar depending on age.
To introduce blueberries gently, you can start from 6 months with my apple–banana–blueberry compote, then offer these muffins around 9/10 months, with pieces adapted to baby’s abilities and always under supervision.
Recipe info
- Recommended age: from 9 months if baby handles pieces well (no added sugar, with banana) – brown sugar preferably from 12 months
- Servings: 6 muffins (2 adults + 1–2 children)
- Prep time: ~8–10 minutes
- Cook time: 20 minutes
- Special notes: dairy-free, can be made without refined sugar
Ingredients for 6 muffins
- 2/3 cup flour (80 g)
- 2 level teaspoons baking powder (or 2 teaspoons baking soda)
- To sweeten:
- either 1/4 very ripe banana, mashed for a no-added-sugar version for younger babies
- or 2 tablespoons brown sugar (from 12 months)
- 2 eggs
- 2 tablespoons neutral oil (sunflower, canola, etc.)
- 2 tablespoons water
- About 18 fresh blueberries (3 blueberries per muffin)
Preparation – Recipe steps
Make the batter
Preheat the oven to 340°F (170°C).
In a bowl, mix the dry ingredients:
Flour, baking powder, and brown sugar if using it (otherwise, sweeten with banana in the “wet ingredients” step).
In a second bowl, whisk the wet ingredients:
The eggs, oil, water, and mashed very ripe banana if you choose the no-added-sugar baby version.
Pour the wet mixture into the bowl of dry ingredients and mix until you have a smooth muffin batter, without overmixing, to keep the muffins soft.
Prepare the blueberries
Gently rinse the blueberries under a thin stream of water.
Dry them in a clean kitchen towel or on paper towels (this is important to avoid adding too much water to the batter).
Place them in a small bowl and coat them with a small teaspoon of flour, mixing well. This step helps the blueberries not sink to the bottom of the muffins during baking!
Fill the muffin cups
Divide the batter among 6 muffin cups. If they are not silicone, remember to oil the inside of the molds well so the muffins do not stick.
Place 3 floured blueberries on each muffin, on top, gently pressing them into the batter with your finger (I added more in the photos, but I really recommend using 3 maximum!).
For older children and adults, you can add a small pinch of brown sugar on each muffin for a lightly caramelized top. (For babies under 12 months, avoid sprinkling sugar on top.)
Bake
Bake the muffins at 340°F (170°C) for 20 minutes. Keep an eye on them: the muffins should be lightly golden and springy to the touch. Remove from the oven and let cool for a few minutes before unmolding.
Once cooled, the muffins have a lovely soft texture, with little bursts of blueberry juice inside: perfect for a baby snack to share with the rest of the family!
Enjoy 🙂
Why these blueberry muffins are great for baby
- Dairy-free: suitable for children who are intolerant or allergic to cow’s milk protein (CMPA), or if you simply want to limit dairy products.
- Can be made without refined sugar: for babies under 12 months, you can replace the sugar with a little very ripe banana. The sweetness comes from the fruit, with no added sugar.
- Quick and practical snack: 10 minutes of prep, few ingredients, and muffins that are easy to take to daycare, the nanny’s, or the park.
- Soft texture: easy to eat even for a baby without teeth, who can use their gums to “bite” small pieces under supervision.
- Introducing blueberries:
- first gently from 6 months with a apple–banana–blueberry compote,
- then in muffin form from 9/10 months to discover blueberries another way, with a cake-like texture.
Storage
- In the refrigerator: 2 days in an airtight container. You can take them out 10–15 minutes before serving so they come back to room temperature.
- At room temperature: 24 hours in a closed container, away from heat.
- In the freezer: up to 2–3 months, in an airtight container. To serve them to baby, let them thaw in the refrigerator, then warm slightly (in the oven at low temperature or for a few seconds in the microwave).
FAQ
At what age can I give these muffins to my baby?
You can offer these muffins from around 9 months, if baby is already comfortable with pieces. Before 12 months, choose the no-added-sugar version, lightly sweetening the batter with a little very ripe banana. Always serve in small pieces, under supervision.
Can I use frozen blueberries?
Yes, you can.
In that case: do not thaw them beforehand, dry them quickly with paper towels if they release a little water, coat them in a little flour too, and keep an eye on baking because they may make the batter slightly more moist.
Can baby eat these if they don’t have teeth yet?
Yes, as long as the texture is nice and soft. You may need to cut the muffin into small, age-appropriate pieces, and of course always stay next to baby while they eat.
Babies’ gums are surprisingly effective at mashing this type of texture!
How should I introduce blueberries for the first time?
You can start from 6 months with my smooth apple–banana–blueberry compote.
If everything goes well and baby tolerates it, later, around 9/10 months, you can offer these blueberry muffins to vary the textures and the ways baby eats the same fruit.
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