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!

Graphic for post - blueberry avocado muffins for baby, toddler and baby-led weaning. no refined sugar. Images are of a muffin pan with cooked muffins and a scattering of blueberries.

Blueberry Avocado Muffins for Baby

Hands down, these blueberry avocado muffins are 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!

These muffins are bursting with flavor, healthy fats, whole grains and essential vitamins and minerals for growing baby. PLUS… they are so good even you will enjoy them! Made for baby, enjoyed by you:)

REASONS TO LOVE THESE BLUEBERRY MUFFINS

  • great for babies and baby-led weaning
  • toddler, kids, and adult approved
  • made with simple ingredients
  • can be made gluten, dairy, and egg-free
  • are naturally nut-free
  • fluffy and moist
  • great for a breakfast or snack
  • awesome packed in a school lunch
  • freezer-friendly
  • great meal prep item
  • fun to make with the kiddos
Spread of ingredients for blueberry avocado muffins.

Ingredients

  • Blueberries: the real star of the show! You can use fresh or frozen in this recipe. If using frozen, make sure to keep the blueberries frozen until you mix them into the batter.
  • Avocado: this nutrient-packed ingredient is a great add in to give the muffins extra healthy fats, vitamins, potassium, and magnesium
  • Flour: you can use white whole wheat, all-purpose, a gluten-free one for one, or half whole wheat and half all-purpose flour for this recipe. 
  • Egg: feel free to use a large egg or a flax egg in this recipe. 
  • Butter or Oil: you can use butter or any mild oil in this recipe – coconut, olive, canola or sunflower. 
  • Maple Syrup: to give these muffins a little sweetness. You can also use applesauce if you prefer 
  • Milk
  • Vanilla Extract
  • Baking Powder
  • Baking Soda
  • Salt

Instructions

  • Prep: Heat oven 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: 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!
Hands holding a blue kids plate pilled high with blueberry muffins.

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.
Blue plate filled with healthy snacks for toddler or baby.

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. 
Muffin pan filled with cooked blueberry muffins with blueberries scattered around.

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, place the muffins 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 on the counter overnight.

TIPS FOR MAKING THE BEST APPLESAUCE MUFFINS

  • Do Not Over Mix: do not over mix the muffin batter, as this will cause hard and dense muffins. Gently fold in the dry ingredients to the wet ingredients until just incorporated. Some lumps will be okay. 
  • Sugar: for this recipe we are using a small amount of maple syrup. You can easily substitute applesauce (with no added sugar) to this recipe but know that the muffins will be slightly more damp and not as fluffy, but they still taste amazing.
  • Mini Muffins Vs. Regular: you can definitely make this recipe into regular size muffins. You will get roughly 6 full-size muffins and will need to bake them for 18-20 minutes.

MORE MUFFIN RECIPES

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Blue kids plate with blueberry muffins pilled high and blueberries scattered around.

Get the recipe: Blueberry Avocado Mini Muffins

5 stars (11 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!

Ingredients 

  • 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

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.
    Dry ingredients for muffins.
  • 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.
    Blending avocado in bowl.
  • Combine: Pour the flour mixture into wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
    Clear glass bowl of muffin batter,
  • Add Blueberries: Gently fold in the blueberries.
    Clear glass bowl of blueberry avocado muffin batter.
  • Fill: Spoon the batter into the muffin tin, filling 3/4 way to the top.
    Muffin pan filled with batter.
  • Bake: Place the muffin pan into the oven for 12-15 minutes or until just golden.
    muffin pan with cooked mini muffins.
  • Cool: Let cool in the pan for 5 minutes before transitioning the muffins onto a cooling rack. Serve and enjoy!
    Blue kids plate with mini muffins on it.

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 20-25 minutes or until golden brown. 
Storage: in an air-tight container on the counter for 1 week or in the freezer for up to 2 months. 
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. 

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