Fan-Favorite Blueberry Avocado Mini Muffins
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
With dozens and dozens of five-star ratings, these are hands-down the best homemade Blueberry Avocado Mini Muffins. 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! Ready in just 22 minutes, yields 24 mini muffins.
Blueberry Avocado Muffins for Baby
These blueberry avocado muffins are hands-down one of the highest-ranking muffin recipes on this site, and they just got a makeover!
I mean, what’s not to love – blueberries 🫐 + avocado 🥑 in a muffin form = 💗 at first sight!
I started making these muffins over 10 years ago when my first daughter was 2 years old and they are one of the few recipes that I still make on a monthly (if not weekly) basis! They are beyond moist and fluffy (thanks to the avocado) while having just enough sweetness to make toddlers happy (from the maple syrup). And because we are making them mini size they are perfect for those small teeny-tiny hands to hold and eat.
#momhack – these muffins are a timesaver! Place half a batch (or make a double batch) into a ziplock baggie and freeze for a future snack or meal on the go. To reheat from frozen, simply place them in a small microwave-safe bowl and microwave in 30-second increments until warm. You can also place them in the fridge to defrost overnight.
These muffins are bursting with flavor, healthy fats, whole grains, and essential vitamins and minerals for your growing kids. PLUS… they are so good even you will enjoy them! Made for baby, enjoyed by you:)
Blueberry Avocado Muffin Video
Want to see how easy these muffins really are to make? Then make sure to watch this video!
Reasons to Love These Blueberry Muffins
- great for babies and baby-led weaning
- toddler, kids, and adult approved
- made with simple ingredients
- can be made gluten, dairy, and egg-free
- are naturally nut-free
- fluffy and moist
- great for a breakfast or snack
- awesome packed in a school lunch
- freezer-friendly
- great meal prep item
- fun to make with the kiddos
If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, these delicious Mini Pumpkin Muffins, or these reader-favorite Spinach Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Blueberries: the real star of the show! You can use fresh or frozen in this recipe. If using frozen, make sure to keep the blueberries frozen until you mix them into the batter.
- Avocado: this nutrient-packed ingredient is a great add-in to give the muffins extra healthy fats, vitamins, potassium, and magnesium
- Flour: you can use white whole wheat, all-purpose, a gluten-free one for one, or half whole wheat and half all-purpose flour for this recipe.
- Egg: feel free to use a large egg or a flax egg in this recipe.
- Butter or Oil: you can use butter or any mild oil in this recipe – coconut, olive, canola or sunflower.
- Maple Syrup: to give these muffins a little sweetness. You can also use applesauce if you prefer
- Milk
- Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
Let’s Get Baking
Tools Needed
Allergy-Friendly
- Gluten-Free: make these gluten-free by using a one-for-one gluten-free flour.
- Egg-Free: you can make this egg-free by using any egg substitute or a flax egg.
- Dairy-Free: you can make these muffins dairy-free by using oil instead of butter.
Cooking with Kids
Toddlers
- Toddlers can help measure and put the ingredients into the bowl.
- They can help mix the ingredients together.
- Once mixed, toddlers can help spoon the batter into the muffin pan.
Kids
- Preheat the oven.
- They can pick out and measure all of the ingredients.
- Kids can help mix the ingredients together.
- They can help to fill the muffin cups with the batter.
- Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked.
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.
Recipe Tips
- Do Not Over Mix: do not over mix the muffin batter, as this will cause hard and dense muffins. Gently fold in the dry ingredients to the wet ingredients until just incorporated. Some lumps will be okay.
- Sugar: for this recipe, we are using a small amount of maple syrup. You can easily substitute applesauce (with no added sugar) to this recipe but know that the muffins will be slightly denser and not as fluffy, but they still taste amazing.
- Mini Muffins Vs. Regular: you can definitely make this recipe into regular-size muffins. You will get roughly 6 full-size muffins and will need to bake them for 18-20 minutes.
Get the recipe: Blueberry Avocado Mini Muffins
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
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!
251 Comments on “Fan-Favorite Blueberry Avocado Mini Muffins”
These turned out pretty tasty! My 9month old very much enjoyed and I even took a few to work the next day. I will definitely be making them again.
These were a huge hit with our toddler! She also has started enjoying helping in the kitchen, so it’s fun to let her pour things together. Also, we used frozen blueberries and it turned out great!
Hi Katie! Time in the kitchen together is so magical! Keep baking together! 💕
Loved this recipe. It was super easy to make and my son really enjoyed it! I made regular sized muffins so they had to cook longer but super yummuy:)