We made these blueberry muffins this week for all of our children and WHAT a hit they were! Everyone loved them, from our little man, all the way up to our eldest daughter – and all agreed that they were incredibly moist and tasty.
From our perspective, one of the best things about these muffins were their ease of preparation, so don’t be intimidated if baking isn’t really your thing, as it’s hard to go wrong with this recipe!
We used frozen berries to make these blueberry muffins, but you can – of course – use fresh instead. Our frozen blueberries were taken from a mixed berry bag, so one or two raspberries and blackberries crept in too. We all agreed these detracted from the sweetness to some extent, so when we later made another batch with even more raspberries/blackberries, we added two tablespoons of brown sugar to the mixture.
These muffins make a perfect finger food for older babies capable of biting and chewing (and, of course, for toddlers and big kids too!). They’d also be great for Baby Led Weaning.
Whilst blueberries are not common allergens, other berries – including raspberries and blackberries – do sometimes contribute to allergic reactions. For this reason, some parents prefer to wait until around 12 months before introducing them.
To Make Easy Blueberry Muffins You Will Need…
2 large, ripe bananas – mashed
1 egg, beaten*
4 fl oz (1/2 cup) water
3 fl oz (1/3 cup) whole milk
4 oz (1 cup) whole wheat flour
4 oz (1 cup) all purpose flour
1 tsp baking soda
2 1/4 tsp baking powder
4 oz (1/2 cup) thawed frozen blueberries or mixed berries, drained
2 tbsp brown sugar (optional)
Note: 1 cup of frozen berries produced about 1/2 cup thawed berries and around 1/2 cup liquid. We drained the liquid off and used it in place of the water listed in the ingredients. It gave the muffins a lovely purple colour and made the most of any escaping nutrients!
*If your baby is allergic to eggs, or you would just prefer to omit them, substitute with 1 tbsp ground flax and 3 tbsp water
Preheat the oven to 350 deg F (180 deg C).
Grease a 12 hole muffin tin.
Take two bowls.
In one bowl, combine the banana, egg, water (or berry juice) and milk.
In the other bowl, mix the two types of flour, the baking soda and the baking powder.
Mix the wet ingredients with the dry ingredients and incorporate the berries.
Spoon into the muffin tin and bake for 15 to 20 mins, until risen, firm and golden.
Serve warm from the oven, or allow to cool and store in an airtight container. Leftovers can be frozen (but, strangely, we never seem to have any!).
Tip: For a unique sweet/savoury combo, spread these with a little cream cheese – yum!
Please do let us know if your little one enjoyed these as much as ours did!
…these Reusable Silicone Baking Cups for making our muffins. We’ve NEVER had them stick – they pop right out and the cups take two seconds to clean… better than scrubbing a muffin tin!Pin It