Blueberry Muffins Baby Recipe With No Added Sugar
Table of Contents
Can I Use Blueberry Puree
Yes, you can use blueberry purée for these blueberry muffins baby recipe, but it is best to spoon it into the muffin case to achieve an even distribution throughout the batter. This method allows the purée to create pockets of flavour, enhancing the overall taste and texture of the muffins.
By carefully layering the purée, you can also achieve a visually appealing swirl effect, making your muffins not only delicious but also inviting to the eye.
How To Serve Blueberries To Baby
Blueberries are a nutritious and fruit ideal for baby-led weaning within healthy muffin recipes. Here are several methods to serve them safely:
Whole Blueberries:
Ensure the blueberries are ripe, fresh, and free from any signs of mould.
Offer whole blueberries directly to your baby, observing them closely to ensure they manage to chew and swallow them properly, especially once they have developed the necessary chewing skills.
Squished Blueberries:
Lightly squish the blueberries between your fingers to create a more manageable texture that’s less likely to pose a choking hazard.
Serve them on a highchair mat or a plate, encouraging your baby to pick them up and explore the texture. Great for little hands and picky eaters.
Blueberry Purée:
If you prefer a smoother option, you can purée blueberries.
Use this purée as a dip for finger foods like toast strips or pancakes.
Frozen Blueberries:
For hot days, consider freezing blueberries. This not only makes them a refreshing snack but also helps soothe teething gums.
Serve small amounts of frozen blueberries; monitor your baby to ensure they can manage them safely.
Blueberry Pancakes:
Incorporate blueberries into pancake recipes, using a mixture of flour, oats, and egg.
Cut the pancakes into strips or bite-sized pieces to make them easier for your baby to grasp.
Mix with Other Foods:
Pair blueberries with other soft fruits, such as strawberries and blackberries.
Ingredient Information
Oats - I have used rolled oats blitzed to oat flour but you could use gluten free oats, or jumbo oats, or whole wheat flour.
Banana - I have used a ripe banana, I find a ripe bananas with brown spots in a muffin the best for flavour and have the perfect amount of sweetness.
Egg - I have used 1 egg, you could try using avocado oil for egg allergies.
Baking Powder - A little raising agent for the muffins. The muffins may rise and then deflate a little when cooled. This is ok.
Bicarbonate soda - A little bicarbonate soda has been used to balance the acidity of the blueberries.
Flaxseed - I have added flaxseed for nutrition purposes, you could leave this out if you do not have it.
Milk - I have used whole milk, but you can use a semi skimmed milk or oat milk for dairy free babies.
Blueberries - I have used fresh blueberries, you can also add in less blueberries to the recipe if preferred.
Serving suggestion
The banana blueberry muffins are a delicious finger food for little foodies served on their own, you could serve with a little plain Greek yogurt or natural yogurt on the side for the perfect snack. You can serve a whole muffin to your baby or a halved muffin.
The healthy blueberry muffins are a great option for lunch boxes as they can be eaten at room temperature. They are perfect for an easy breakfast for older kids and the whole family.
Other recipes you may like: Banana and carrot muffins, Spinach muffins or Weetabix muffin.
Storage instructions
Store the muffins in an airtight container in the fridge for up to 5 days.
The muffins can be frozen in an airtight container or in a freezer bag for up to 3 months.
Be sure to label the freezer bags with the item and date, so it is clear how long they can be stored.
To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight. Make sure they are fully defrosted before serving. They will keep for up to 3 days in the fridge.
Do not refreeze once defrosted.
Equipment used to help with this recipe
Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.
Air-tight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Standard muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Blueberry Muffins Baby Recipe With No Added Sugar
Blueberry Muffins Baby Recipe With No Added Sugar
Ingredients
Instructions
- Start by preheating the oven to 180C or 350F. Prepare 2 muffin tins with 8 silicone muffin cups and set aside.
- Pop all of the ingredients into a large bowl and mix until all the ingredients are combined and you have a cake batter consistency.
- Divide the muffin batter into the muffin cups and pop the muffin pan into the oven. The baking time is 25 minutes.
- Leave to cool in the tins.
Notes
You could use an oat milk to make the recipe dairy free.
To make the recipe gluten free, use gluten free oats or almond flour.
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