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Blueberry Muffins Toddler: Healthy Blueberry Yogurt Muffins - Soft, Fruity, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup plain whole-milk yogurt (Greek or regular; Greek gives a denser, protein-rich crumb)
  • 2 large eggs
  • 1 medium ripe banana, mashed (about 1/2 cup; for natural sweetness and moisture)
  • 1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional but nice)
  • 1/8–1/4 teaspoon fine sea salt (adjust to taste)
  • 1 and 1/4 cups blueberries (fresh or frozen; do not thaw frozen berries)
  • Optional: 1–2 tablespoons rolled oats for topping

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix the wet ingredients: In a large bowl, whisk yogurt, eggs, mashed banana, maple syrup (or honey), oil, and vanilla until smooth.
  3. Whisk the dry ingredients: On top of the wet mixture, add flour, baking powder, baking soda, cinnamon, and salt. Gently whisk just until most of the flour is moistened. Do not overmix.
  4. Fold in berries: Add blueberries and fold with a spatula. If using frozen berries, toss them in 1 teaspoon flour first to reduce color bleed.
  5. Portion the batter: Divide evenly among the muffin cups. Fill almost to the top for domed muffins. Sprinkle with oats if using.
  6. Bake: Bake 16–20 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs. Mini muffins take 12–14 minutes.
  7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. This helps set the crumb for a soft, non-gummy texture.