These healthy mini blueberry muffins are the perfect bite-sized healthy treat! They’re refined sugar free but are so delicious. They’re toddler and kid-friendly and are easy to whip up!
I am obsessed with making healthy muffins for my toddler. (This is one of many healthy muffin recipes on this blog!) My toddler and I love to go and pick our berries in the summertime, and we made these muffins with the blueberries we picked! Such a fun summer bake to do with your littles.
I also love that they don’t have any refined sugar in them, which I why I label them “healthy”; but you would never know they are missing refined sugars because they are nice and sweet. They’re easy to whip up as well! All you do is mix together the wet ingredients with the dry, fold in your berries, scoop into a mini muffin pan and bake!
They’re portable, easy to take out on the road for a quick snack and are freezer friendly. You can eat as a snack or even dessert! I hope you love this recipe as much as my toddler and I do!
If you are looking for other mini muffin recipes, try my Healthy Mini Zucchini Muffins or my Healthy Banana Mini Muffins. For a yummy treat, try my Greek Yogurt Mini Muffins.
Ingredients
You will need All Purpose Flour – whole wheat can be substituted, Ground Cinnamon, Salt, Baking Powder, Baking Soda, Coconut Oil – butter can be substituted, Honey, Milk – your choice of milk, Fresh Lemon Juice, An Egg, Vanilla Extract and Fresh or Frozen Blueberries – if using fresh, I like to pick out the smaller berries and if using frozen, I like to use wild blueberries because they are smaller.
For Littles
I made this recipe specifically with my toddler in mind! She loves berries, so putting them in any baked good is a yummy treat for her. You can serve this to your littles 12 months +, I say this because honey is not recommended for babies under 12 months of age. You can substitute with maple syrup if you want to serve to your babies under 12 months!
How To
In a big bowl, combine the wet ingredients and mix. Throw in the dry and mix. Then fold in your blueberries.
Scoop into a mini muffin pan and bake at 375 for 12-14 minutes.
Enjoy!:)
Healthy Mini Blueberry Muffins
Ingredients
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup melted coconut oil (or butter)
- 1/3 cup honey
- 1/3 cup milk of your choice
- 1 whole egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries * see notes
Instructions
- Preheat your oven to 375 and spray your mini muffin pan and set aside.
- In a small bowl, combine your flour, cinnamon, salt, baking soda and baking powder. Whisk and set aside.
- In a big bowl, combine your melted coconut oil, honey, milk, egg, lemon juice and vanilla extract. Whisk until combined, and then add in the dry ingredients into the wet and mix until combined.
- Using a rubber spatula or wooden spoon, fold in your blueberries gently until evenly distributed.
- Using a cookie scoop or spoon, scoop the batter into the mini muffin pan evenly. Bake at 375 for 12-14 minutes.
- Let cool for 5-10 minutes and then pop them out. You can store them in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!:)
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