Fan-Favorite Blueberry Avocado Mini Muffins

Blue kids plate full of mini blueberry muffins. The plate is sitting on a blue napkin on my kitchen counter.

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

Cook: 12

Total: 22

Author: Michele Olivier

Course: baby food, Baby Led Weaning, toddler food

Cuisine: American

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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.
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