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+ servings
blueberry muffin in a bowl full of blueberries.

Get the recipe: Lemon Blueberry Toddler Muffins

5 stars (8 ratings)
These Healthy Lemon Blueberry Muffins are the perfect breakfast, snack or even a treat for your toddler or big kid!


  • 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


  • 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.


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

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