Baby-Led Weaning Blueberry Muffins
Soft in texture and bursting with both flavor and nutrients, these muffins work well when halved as a finger food for babies using a palmar grasp. Keep in mind that these muffins do contain wheat, tree nuts, eggs, and cow’s milk, all of which are among the top 9 allergens.
Once these allergens have been introduced separately, this recipe offers a convenient way to keep multiple top allergens in the baby's diet regularly and frequently which helps reduce the risk of developing food allergies down the road.
For guidance on reducing the risk of food allergies and making mealtimes easy and fun (with dietitian-approved tips and 80+ family-friendly recipes) check out my food allergy prevention baby-led feeding cookbook.
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Baby-Led Weaning Blueberry Muffins Recipe
Baby-Led Weaning Blueberry Muffins
Ingredients
- 1 cup whole-wheat flour*
- 1 cup spelt flour*
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- (½ teaspoon salt, consider omitting if serving to an infant under 12 months)
- 2 large eggs
- ½ cup plain, full-fat yogurt
- ½ cup milk
- ¼ cup avocado oil
- 1 ripe banana, mashed
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries
- 1 teaspoon flour (any type)
- 1 cup plain, cooked oatmeal
Instructions
- Preheat the oven to 375° F and position the rack in the top half. Lightly oil a standard 12-cup muffin pan or line each well with paper liners.
- In a medium bowl, sift together the whole wheat, spelt, and almond flours, and whisk in the baking powder, baking soda, and salt (if using).
- In another medium bowl, beat together the eggs, yogurt, milk, oil, banana, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until completely incorporated (do not overmix; a few lumps are ok).
- In a small bowl, toss the blueberries with 1 teaspoon of any type of flour, then add to the muffin batter along with the oatmeal, folding gently to combine.
- Using a ½-cup ice cream scooper, disperse batter evenly into the muffin cups until each is about ¾ full.
- Bake for 20-25 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Cool for about 10 minutes before serving.
Notes
- Leftovers will keep in an airtight container for up to 2 days unrefrigerated, up to 5 days in the refrigerator, and up to 3 months in the freezer.
- Consider omitting the salt if preparing for a baby.
- Contains wheat, tree nuts, eggs, and cow’s milk, all of which are among the top 9 allergens.
- Once allergens have been introduced separately, this recipe offers a way to keep top allergens in the baby's diet regularly, which helps reduce the risk of developing food allergies down the road.
Nutrition Facts
Calories
245Fat
9 gSat. Fat
1 gCarbs
33 gFiber
4 gNet carbs
29 gSugar
3 gProtein
7 gSodium
183 mgCholesterol
30 mg
