KID-FRIENDLY MINI BLUEBERRY MUFFIN RECIPE: TINY TREATS FOR BIG SMILE
What’s quick and easy to make, fun to snack on any time of the day, and guaranteed to the spot every time? Muffins, of course! I shared my banana muffin recipe along with my healthy homemade snack muffins a few years ago, and they were a huge hit! So, over the past few years, I’ve been whipping up all kinds of yummy recipes to share with you all. Today’s recipe is a good one-blueberry muffins!
But there’s a fun twist: we’re going mini for maximum snackabilityg. Let’s be honest, those bakery-sized muffins are huge. My girls usually nibble off the top, pick out the blueberries, and leave the rest behind. That’s when it hit me-mini blueberry muffins have the same yummy goodness as a regular-size muffin, but are way more practical.
Today, I’m sharing a kid-friendly mini blueberry muffin recipe that’s become a favorite in my house. They’re soft and yummy, healthier than your average store-bought muffin, and perfectly snack-sized for kiddos. And, if you still want to enjoy this recipe but have dietary restrictions, no need to worry! I have dairy-free and gluten-free alternatives, too. Let’s get baking!
Kid-Friendly Mini Blueberry Muffin Recipe: Tiny Treats For Big Smiles
My favorite thing about this recipe (aside from how much my kids love it) is how easy it is to make. You don’t need any fancy equipment, a super long list of ingredients, or a few hours of precious free time just a handful of fresh or frozen blueberries and a few pantry staples.
The texture is super-soft and moist, and there’s just a hint of tartness that will keep the sweetness in check. I also love how easy it is to tweak! You can swap in whole wheat flour, add a dash of lemon zest, or even go for a fun chocolate chip twist.
This is a recipe that your kids will beg you to make time and time again. Whether you’re looking for easy meal prep breakfasts or want a fun, rainy-day activity-you can’t go wrong with mini blueberry muffins!
What Is In Mini Blueberry Muffins?
¾ Cup Blueberries: You can use fresh or frozen blueberries; it’s up to your preference! Just remember: frozen blueberries, as they cook, can lose a little bit of that vibrant, fresh flavor. It doesn’t change the taste too much, but it is something to keep in mind!
1 Tsp Vanilla Extract: Vanilla is a key ingredient for adding a subtle sweetness and cozy aroma to the muffins. Since blueberries are a bit tart, the vanilla balances every bite!
1 Medium Egg: Using a couple of eggs can make your blueberry muffins moist and structured, but they’re not necessary if you’re an egg-free household. You can switch eggs out for applesauce, flaxseed mixed with water, or even mashed (ripe) bananas.
3 Tbsp Unsalted Butter: Using unsalted butter for baking is important to control your muffin’s saltiness. If you only have salted butter, just be mindful of any excess salt throughout the rest of the recipe!
1 Tsp Baking Powder: This makes those muffins light and fluffy!
¾ Cup All-Purpose Flour: All-purpose flour is another key ingredient for structure and texture. It absorbs less water than bread flour, helping you get that airy, high-rise shape.
¼ Cup Milk: You can use any milk you’d like for this recipe. The goal here is to hydrate the dry ingredients, dissolve sugar, and activate the gluten.
⅓ Cup Granulated sugar, honey, or brown sugar: Not only is sugar great for adding a little sweetness, but it also helps brown the muffins. Brown sugar will give you a deeper flavor, while honey is a natural, unrefined sweetener.
How To Make Mini Blueberry Muffins For Kids
Everyday-Friendly
This easy, non-restrictive recipe works for most eaters. For gluten- and dairy-free options, jump to recipe two below!
Step 1: Preheat your oven to 350°F. When you’re done mixing everything, the oven will be ready to go!
Step 2: In a mixing bowl, whisk together the dry ingredients-all-purpose flour, baking powder, and salt-until well combined.
Step 3: In a separate bowl, whisk together all of the wet ingredients: milk, vanilla extract, melted butter, and egg. You can also add sugar here since it dissolves better in liquid.
Step 4: Pour the wet ingredients into the dry ingredients and gently mix until everything is evenly combined. Be careful not to overmix; you don’t want the batter to be too thin.
Step 5: Now, add your blueberries. Gently fold the batter around them, being careful not to burst them in the process.
Step 6: Grab your mini muffin tin, add colorful paper liners (the kids will love these), and evenly divide your muffin batter into each cup.
Step 7: Bake your mini muffins for 15-18 minutes. Make sure to keep an eye on them! The smaller they are, the quicker they will cook.
Step 8: Once the muffins are done baking, let them rest for a few minutes to cool to room temperature. Then, serve and enjoy!
Gluten- and Dairy-Free
From cauliflower pizza crust to a healthy banana smoothie bowl, there’s no shortage of gluten- and dairy-free goodness here on the blog. These mini blueberry muffins are just as tasty and easy to make! Let’s look at the new ingredients for this allergy-friendly alternative:
Ingredients:
2 Cups Almond Flour (or any gluten-free flour of your choosing)
1 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Salt
2 Large Eggs
¾ Cup Sugar
½ Tsp Vanilla Extract
¾ cup Fresh or Frozen Blueberries
2 Tbsp Melted Coconut Oil
¼ Cup Plant-Based Milk
Steps:
Step 1: Preheat your oven to 350°. You can also go ahead and line your mini muffin tin with muffin liners!
Step 2: In one bowl, mix your dry ingredients together. This will be your almond flour, baking powder, baking soda, and salt-remember not to add sugar yet!
Step 3: In a separate bowl, combine the wet ingredients: whisked eggs, vanilla extract, sugar, and milk. Instead of mixing in the oil, gently drizzle it in so the eggs stay nice and fluffy.Step 4: Slowly add your dry ingredients, whisking them together as you go. Mix until everything is smooth and evenly combined.
Step 5: Add the blueberries and gently distribute them. Remember, don’t stir too hard-you don’t want the blueberries to burst.
Step 6: Evenly divide your muffin batter into the lined cups. Sprinkle just a dash of sugar on top for a fun, crunchy twist.
Step 7: Cook your muffins for 18-22 minutes, checking on them occasionally. Depending on your oven, this step may take more or less time, so don’t stress!
Step 8: Let them cool for a few minutes. Once they’re at room temperature, serve and enjoy!
Snack time gets a tasty upgrade with these fun and flavorful mini blueberry muffins!
Whether you’re packing them into a snack box or looking to serve up a sweet midday snack, these blueberry muffin recipes make the perfect treat. And, with so many ways to customize ingredients or mix in additional flavors, they’ll become a household favorite in no time! They’re easy to make and even easier to enjoy.
Looking for more recipes to try out in your home? Check out these posts:
And, for fun and imaginative independent play ideas, pre-order our new book, Playful by Design! It’s a guide to transforming your home into a place of creativity and connection, igniting kids’ imagination, and fostering independence.
Check out the Mothercould blog for more tasty snack ideas and engaging sensory play recipes! And, for more in-depth tutorials, helpful cleaning tips, and exciting activity packs, download the Mothercould in Your Pocket resource.