These Healthy Lemon Blueberry Mini Muffins are the perfect breakfast, snack or even a treat for your toddler or big kid! Made with yogurt, whole wheat flour and a natural sweetener. Made in one-bowl, with a prep time of less than 10 minutes and made with simple ingredients!

Graphic for Post - Lemon Blueberry Toddler Muffins - with images of the mini muffins.

** note – this post has been updated from it’s June 2015 original version.

Lemon Blueberry Muffins

Filled with ripe juicy blueberries and a nice little citrus kick, these healthy muffins are going to be a hit for your entire family. 

Made with wholesome ingredients – whole wheat flour, yogurt, applesauce as well as a natural sweetener. These muffins can also be made gluten-free or dairy-free if needed.

Reasons to Love these toddler muffins

  • loved by kids (and adults) of all ages
  • wholesome ingredients
  • can be made gluten-free
  • make them mini or regular size
  • easy to make – less than 10-minutes of prep time
  • one-bowl
  • made with pantry staples
  • freezer-friendly
  • great for breakfast or snack
  • great for baby-led weaning
Ingredients spread out for toddler blueberry muffins.

Ingredients

  • whole wheat flour
  • white whole wheat flour
  • baking powder
  • salt
  • sugar, honey or maple syrup
  • plain yogurt
  • egg
  • applesauce or apple puree
  • milk
  • blueberries (fresh or frozen) 
  • lemon zest
ingredients being used to make toddler blueberry muffins.

How to Make Lemon Blueberry Muffins

  • In a large bowl, mix together the yogurt, milk, applesauce, egg and maple syrup until well incorporated.
  • In the same bowl, add in the flours, baking powder and salt and stir until just incorporated.
  • Gently fold in the blueberries and the lemon zest.
  • Bake in the oven for 15 minutes.
  • Let cool and serve.

Tips for Making these Toddler Muffins

  • Yield – This recipe makes roughly 36 mini muffins or 12 regular size muffins. I usually do 24 mini muffins for the kiddos and use the regular muffin pan for the remaining batter. 
  • Freezer-Friendly – since this recipe makes a good amount, you can freeze some of the muffins for later. To defrost, simply take out and heat in the microwave in 20-second increments, or let defrost in the fridge.
  • Muffin Scoop – these muffin/cookie/ice cream scoops in both the large and small size and absolutely amazing and a total time saver!
  • Flour Blend – I like to use a 50/50 combo of white whole wheat and whole wheat flour in this recipe. You can also use all-purpose, white wheat or a gluten-free blend if you want.
  • Lemon Zest – you can skip the lemon zest if you want, but it gives the muffins a nice zing.

COOKING WITH KIDS

You can easily have your kids help you make these muffins.

TODDLERS

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.

KIDS

  • They can pick out and measure all of the ingredients.
  • They can help mix the ingredients together.
  • They can help to fill the muffin cups with the batter
Tray of blueberry muffins for toddler.

ITEMS USED FOR THIS RECIPE

Stack of mini blueberry muffins for toddler and kids.

OTHER GREAT KID-APPROVED BREAKFAST RECIPES

DID YOU MAKE THESE LEMON BLUEBERRY MINI MUFFINS?
 I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

blueberry muffin in a bowl full of blueberries.

Get the recipe: Lemon Blueberry Toddler Muffins

5 stars (4 ratings)
These Healthy Lemon Blueberry Muffins are the perfect breakfast, snack or even a treat for your toddler or big kid!

Ingredients 

  • 3/4 cup whole wheat flour
  • 3/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup honey, maple syrup, agave nectar or sugar
  • 1/2 cup plain yogurt
  • 1 egg
  • 1/2 cup applesauce or apple puree
  • 1/3 cup milk
  • 1 6-oz pint or 1 cup blueberries, fresh or frozen
  • 1 tsp lemon zest

Instructions 

  • Preheat oven to 350 degrees F. Spray, grease or line muffin pan.
  • In a large bowl, mix together the sugar, yogurt, egg, applesauce and milk and stir until just incorporated.
  • Add in the flour, baking powder and salt together until just incorporated. Do not overmix.
  • Gently fold in the blueberries and lemon zest.
  • Fill muffin cups 2/3 the way full.
  • Bake for 15 minutes if making mini or 20 minutes if making regular muffins, or until a toothpick inserted into the center comes out clean.

Notes

Age: 1 year and up
Gluten-Free: you can easily make these gluten-free by subing the flour listed above for the same amount of any cup-for-cup gluten-free flour. 
Dairy-Free: you can use any milk and yogurt you prefer in this recipe – almond, hemp, soy, oat, etc. 
Yield: 36 mini muffins, 12 regular muffins or 6 jumbo
Storage: 1 week in air-tight container on counter, 2 months in freezer.
Serving: 1mini muffin, Calories: 34kcal, Carbohydrates: 7g, Protein: 1.1g, Fat: 0.3g, Saturated Fat: 0.1g, Cholesterol: 5mg, Sodium: 37mg, Potassium: 62mg, Fiber: 0.5g, Sugar: 2.9g, Calcium: 24mg

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!


Orginal Post –

It’s Thhhhhuuurrrrrrrrrssssday! That means it’s muffin day! Which I am currently making up because really any day can be muffin day!

But I am posting this today, so you can make some time to go to the store to stock up on any ingredients you might need to make these delicious muffins for the kiddos (i.e. yourself) this weekend. And while I am pretty sure you will have all the ingredients to make these muffins already on hand, you might NEED to make a solo trip to the store so you can just wander around the aisles, hopelessly lost and content in being by yourself for a few minutes. Let’s face it, these days solo shopping trips are my happy place.

Let’s get back to your future weekend plans – your Saturday morning should definitely be filled with these muffin, lots of coffee and many hours of Tumble Leaf via amazon prime (which is on heavy rotation in our house right now).

Best Saturday everrrrr!!!

I am about to let you in on a little secret, which I am sure you already know, but just in case here it is – Saturday Morning Cartoons is where it is at! Last weekend my hubsters and I fiiiinnnnnnaallllllly figured out why somebody come up with Saturday morning cartoons to begin with – hours of free time for the parents!! It has nothing to do with the kids. 

If I could, I would give the person who came up with this concept a huge hug while jumping up and down and high-fiving them all while patting them on the back. It would be awkward, but soooo worth it.

A morning filled with quiet kids is worth the awkwardness. 

So now that we have gained some major parent knowledge, we no longer have to do the breakfast shuffle starting at 7am, with cartoons in the mix, it can start at 8 and sometimes we can even get away with pushing it to 9. Leaving plenty of time to drink at least 3 cups of coffee before having to get up and actually parent the kids. 

It also gives you plenty of time to make, bake and eat a couple of these muffins before anyone else in the house even realizes what is going on.