Fan-Favorite Blueberry Avocado Mini Muffins

With over a hundred five-star ratings, these are hands-down the best homemade Blueberry Avocado Mini Muffins! Loaded with fruit, healthy fats, and whole grains, their mini size makes them perfect for small baby and toddler hands, and they are great for baby-led weaning. Yum!

Blueberry Avocado Muffins for Baby

These blueberry avocado muffins are hands-down one of the highest-ranking muffin recipes on this site, and they just got a makeover!

I mean, what’s not to love – blueberries 🫐 + avocado 🥑 in a muffin form = 💗 at first sight!

I started making these muffins over 10 years ago when my first daughter was 2 years old, and they are one of the few recipes that I still make on a monthly (if not weekly) basis! They are beyond moist and fluffy (thanks to the avocado) while having just enough sweetness to make toddlers happy (from the maple syrup). And because we are making them mini size they are perfect for those small teeny-tiny hands to hold and eat. Made for baby, enjoyed by you:)

#momhack – these muffins are a timesaver! Place half a batch (or make a double batch) into a ziplock baggie and freeze for a future snack or meal on the go. To reheat from frozen, simply place them in a small microwave-safe bowl and microwave in 30-second increments until warm. You can also place them in the fridge to defrost overnight.

Ingredients

If you are looking for more muffin recipes – then be sure to check out my Blueberry Avocado Mini Muffins, these delicious Mini Pumpkin Muffins, or these reader-favorite Spinach Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.

Let’s Get Baking

Allergy-Friendly

• Gluten-Free: make these gluten-free by using a one-for-one gluten-free flour. 
• Egg-Free: you can make this egg-free by using any egg substitute or a flax egg. 
• Dairy-Free: you can make these muffins dairy-free by using oil instead of butter.

Get the recipe: Fan-Favorite Blueberry Avocado Mini Muffins

5 stars (166 ratings)

These Blueberry Avocado Mini Muffins are loaded with fruit, healthy fats, and whole grains. Their mini size makes them perfect for small baby and toddler hands, and they are great for baby-led weaning. Yum!

Yield: 24 Mini Muffins

Prep: 10 minutes minutes

Cook: 12 minutes minutes

Total: 22 minutes minutes

Author: Michele Olivier

Course: baby food, Baby Led Weaning, toddler food

Cuisine: American

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Ingredients 

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• 1 cup white whole wheat flour (see notes)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup ripe avocado, mashed (roughly 1/2 a medium avocado)
• 1/3 cup maple syrup
• 1/3 cup mild olive oil, coconut oil or melted butter
• 1 egg
• 1/4 cup milk of choice, regular, almond, hemp, oat, etc
• 1/2 tsp vanilla extract
• 2/3 cup blueberries

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Instructions 

• Prep: Heat oven to 375° F and spray or line a mini muffin tin.
• Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Wet Ingredients: In a large bowl, with a hand mixer, mix the avocado until smooth and creamy. Add in the maple syrup and oil (or butter) and mix well. Add in the egg, milk, and vanilla extract and mix until completely combined.
• Combine: Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
• Add Blueberries: Gently fold in the blueberries.
• Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
• Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
• Cool: Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!

Notes

Age: great for 9+ months of age

Yield: 16 mini muffins or 6 regular muffins. To make regular size muffins, fill a regular muffin pan 3/4 the way full and cook for 18-20 minutes or until golden brown. 

Storing and Freezing These Blueberry Muffins: You can store these muffins in a loosely covered container on the counter for up to 5 days. These muffins freeze beautifully! To freeze muffins, place them in an air-tight container, zip-lock baggie or stasher bag and then place in the freezer for up to 2 months. To thaw, simply leave the muffins in the fridge overnight or place them in the microwave.

Note on Flour: you can use white whole wheat, all-purpose, a gluten-free one for one blend, or half whole wheat and half all-purpose flour for this recipe.

Note on Blueberries: you can use fresh or frozen blueberries in this recipe. If using frozen, keep the blueberries in the freezer until right before you mix them into the batter. 

Cooking with Kids

Toddlers

• Toddlers can help measure and put the ingredients into the bowl.
• They can help mix the ingredients together.
• Once mixed, toddlers can help spoon the batter into the muffin pan.

Kids

• Preheat the oven. 
• They can pick out and measure all of the ingredients. 
• Kids can help mix the ingredients together.
• They can help to fill the muffin cups with the batter.
• Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

 

Equipment

Stackable Glass Bowl Set

Silicone Muffin Cups

Muffin Pan

Bumkins Grip Plate

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).