Muffins are my go-to snack for my toddler because she consistently loves them and there’s so many different ways to make them! Plus you can pack lots of great nutrition in them pretty easily.
These healthy yogurt blueberry muffins are filled with extra healthy fats for your growing toddler; protein, whole grains and blueberries, of course. They are delicious, super easy to make, and always toddler-approved. Make a batch, freeze half and you’re set for 2 weeks of snacks!
Ingredients Needed for Healthy Yogurt Blueberry Muffins
- Coconut Oil (or other oil like avocado oil or olive oil): You can either use coconut oil or another healthy oil option like avocado or olive oil. I typically rotate and mix up the one I use for variety in her diet.
- Plain, Whole Milk Yogurt: It’s important to use whole milk yogurt for young toddlers here, at least until they’re 2, if not longer! Otherwise, you can certainly substitute any other plain yogurt or greek yogurt.
- Eggs: Eggs add lots of great protein to this recipe!
- Maple Syrup: A great way to sweeten the muffins naturally without using sugar. But if you need an alternative, I recommend brown sugar.
- Whole Milk (or milk alternative): I prefer using organic whole milk, since toddlers need lots of full fats for brain development. But if you prefer lower fat cow’s milk, or a milk alternative like almond or oat milk, then that works too.
- Pure Vanilla Extract: Adds great flavor and a delicious smell to these healthy yogurt blueberry muffins!
- Whole Wheat Flour: I highly encourage whole wheat flour here for the extra nutrition, but you can definitely use all-purpose if that’s all you have.
- Rolled Oats: Another great source of protein! Plus, fiber and whole grains.
- Salt: Just a little enhances the flavors and softens the muffins.
- Baking Powder: Helps the muffins be lighter and fluffier.
- Baking Soda: Works as a leavening agent in the healthy yogurt blueberry muffins.
- Blueberries: I typically use frozen wild blueberries in this healthy yogurt blueberry muffin recipe for the most nutrition possible, since wild blueberries have the most antioxidants! But I also use fresh sometimes if I have some that are going to go bad.
Baby-Led Weaning for Healthy Yogurt Blueberry Muffins
These healthy yogurt blueberry muffins are perfect for babies and toddlers of all stages and ages. Of course when you first start feeding your baby you will want to slowly rule out all major allergens before giving them these muffins. The ones included in this healthy yogurt blueberry muffin recipe are egg, dairy and wheat.
You also may want to start by making these in mini-muffin size with babies under a year old. That’s what I did for my daughter and it worked out great. They are the perfect size to be held in little hands!
Storage for Healthy Yogurt Blueberry Muffins
Store these healthy yogurt blueberry muffins in an airtight container in the fridge for up to a week. Or freeze them for up to three months. I like to keep half in the fridge and half I freeze for the following week.
Tools Needed to make these Healthy Yogurt Blueberry Muffins
Healthy Yogurt Blueberry Muffins for Toddlers (Added Protein and Fat!)
Ingredients
- 1/4 cup coconut oil (or oil of your choice, olive and avocado work great too!)
- 3/4 cup plain, whole milk yogurt
- 2 eggs
- 1/2 cup maple syrup
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1/2 cups rolled oats
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries (wild blueberries for more antioxidants!)
Instructions
- Preheat oven to 350℉. Grease a 12-cup muffin pan or 24-cup mini muffin pan. Alternatively, you can use muffin liners.
- If using coconut oil, heat the oil in the microwave to over 76℉ to make it liquid and easier to mix.
- In a large bowl, combine all wet ingredients, oil, yogurt, eggs, syrup, milk and vanilla.
- Add in dry ingredients, flour, oats, salt, baking powder and baking soda. Mix gently until no lumps remain.
- Fold in blueberries.
- Divide batter evenly in prepared muffin tin. Bake for 22-26 minutes depending on your oven.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
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