When it comes to snacks for your little ones, homemade muffins are always a hit! However, I’m always on the search for a healthy blueberry muffin recipe… most muffin recipes have so much sugar. And while I’m personally OK with some sweets once in a while, I wanted something that I could make more often and not feel guilty about eating for myself or feeding to my toddler on a regular basis. These muffins only have 2g of added sugar per muffin!
Packed with juicy blueberries and just a tiny bit of sugar, these muffins not only satisfy tiny taste buds but also sneak in some wholesome goodness. This is also a great blueberry muffins recipe to make together WITH your kid or toddler!
Why Blueberries?
Before diving into this easy blueberry muffin recipe, let’s talk about why blueberries are a superstar ingredient for toddlers. These tiny, vibrant berries are a powerhouse of nutrients, boasting antioxidants, vitamins, and fiber. They contribute to your child’s overall health, aiding in brain development, boosting the immune system, and promoting healthy digestion.
I try to buy organic when I can, since blueberries are on the EWG’s Dirty Dozen list — produce that has higher levels of pesticides. However, I also believe that there are health benefits to eating more fruits & vegetables, organic or not, so don’t stress if they aren’t organic. Both fresh and frozen, organic or nonorganic blueberries should work great in this recipe.
How to Involve Your Child in the Process
Encourage your child or toddler to help with simple tasks! It fosters a love for cooking and teaches valuable skills. Here are some examples:
- Measuring and pouring ingredients (under supervision)
- Stirring
- Placing the blueberries into the batter
- Scooping the batter into the muffin tins
Variations
- Size: Consider making mini blueberry muffins for smaller hands – perfect for tiny tummies and on-the-go snacking!
- Flavors: This is a very basic recipe, but you can add in other flavors like cinnamon or vanilla extract.
- Sugar: At 3g of added sugar per muffin, this is a very low added sugar recipe! However, this recipe is very forgiving if you’d like to adjust the sugar content. For a less sweet muffin, cut the sugar even more; for a more sweet muffin, add more to your taste!
Storing blueberry muffins
These muffins are best fresh (once cooled from the oven), but can also be stored in an airtight container in the fridge for a few days, or frozen to store for longer. I personally like to warm them in the microwave for a few seconds before eating them.
I hope you’ll agree this is one of the best blueberry muffin recipes for you and your family!
Recipe
Low-Sugar Blueberry Muffins
Ingredients
Dry
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 24 g white sugar (approx 2 tbsp)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet
- 2 eggs
- 1 cup Greek yogurt plain
- 6 tbsp milk
- 2/3 cup avocado oil or other neutral oil
- 1 cup blueberries
Instructions
- Preheat the oven to 375F and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then mix in the yogurt, milk, and oil. Mix well with a whisk.
- Pour the wet ingredients into the large bowl of dry ingredients. Fold the ingredients together until just combined, being careful not to overmix.
- Gently fold the blueberries into the mixture.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
Notes
Homemade blueberry muffins are not just a treat; they’re a labor of love that brings smiles and joy to your toddler’s day. So, roll up those sleeves, gather your ingredients, and let the baking adventure begin!
