Toddler-Requested Fluffy Blueberry Muffins (with Yogurt)
Fluffy, moist and bursting with blueberries (fresh and frozen blueberries work well), these homemade Blueberry Muffins with whole milk or Greek yogurt are the toddler-requested muffins you’ll coming back to again and again! Ready within 22 minutes, these muffins freeze wonderfully, too! Yields 12 muffins.
Blueberry Muffin Video
Blueberry Muffins
Are you looking for a healthy blueberry muffin recipe that your entire family will love?
I’ve got you!
Then let me introduce to you to a really good one – this recipe’s a keeper!
These healthy blueberry muffins are fluffy, moist, and full of blueberry flavor. They’re naturally sweetened and made with yogurt, which adds protein and calcium. And these blueberry muffins are great for breakfast, school lunches or snacks on the go!
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Blueberries: fresh or frozen ones both work equally well.
- Maple Syrup: a good quality of maple syrup to bring out the natural sweetness of blueberries You can also use honey (for babies 1 year and up) or agave nectar.
- Sugar: this recipe calls for a little refined sugar to balance out the muffins and keep them light and fluffy.
- Eggs: adds protein and binds ingredients together
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Yogurt: plain, whole milk yogurt works best, but you can substitute a plant-based yogurt as needed.
- Milk: use dairy or plant-based milk.
- Baking Powder and Soda
- Salt
Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.
Let’s Get Baking
Fresh or Frozen Blueberries
Both fresh and frozen blueberries work great in muffins. Frozen blueberries tend to impart a stronger flavor compared to fresh blueberries that aren’t in peak season.
Frozen blueberries are best added to the batter completely frozen, as they can release a lot of liquid and bleed blue into the batter if thawed.
Blueberry Tips: you can dust fresh blueberries in a few teaspoons of floor to help them from sinking in the muffins while baking. You can run frozen blueberries under cool water and then pat them dry before mixing them in with the muffin batter.
Expert Tips
- Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do, they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
- No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
- Whole milk, Greek-yogurt works best: It helps give the muffins added protein and keeps them moist.
Get the recipe: Toddler-Requested Fluffy Blueberry Muffins (with Yogurt)
Ingredients
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup oil or butter
- 1/3 cup pure maple syrup
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup milk
- 1/3 cup plain whole milk yogurt
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir: In a large bowl, stir together the oil/butter, maple syrup, sugar, eggs, milk, yogurt, and vanilla until blended.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Add in blueberries and gently fold.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
Notes
Did you make this recipe?
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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
9 Comments on “Toddler-Requested Fluffy Blueberry Muffins (with Yogurt)”
This is a repeat recipe in our house! My 4yo and 2yo love them!
My son loves these! What do you recommend for storage (room temp vs fridge and for how long)? Thank you!
Hi! From the post: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week. Happy to hear how much he likes the muffins. They are a fave here too!
Could I replace the sugar in this recipe with coconut sugar?
You can! Its a 1:1 ratio. However, coconut sugar is darker so it may alter the color of the muffins once baked. xo, Michele
My kid loves this recipe! We make it often but don’t use the sugar. I’m wondering if you can make this as a cake? He’s turning 2 soon.
Hi Midori! I haven’t tried to alter these muffins into a cake recipe. Muffin batter tends to be a little thicker than cake batter. If you try it, I would love to know how it turns out. Just make sure to check it with a toothpick due to it needing more time than the muffins.
Do you think oat flour will work on this?
I haven’t tried oat flour with these muffins, but I use oat flour with great success in other muffins. The measurements usually vary slightly depending on whether you use store-bought or homemade oat flour. I would start by following the recipes but instead use the oat flour, if the batter is too wet, add in a few more tablespoons of oat flour. If the batter is too dry, you can try adding a few more tablespoons of milk. If you try this, please let us know how it turns out!