Mini Blueberry Muffins
Mini Blueberry Muffins
Prep time: 10 mins
Cook time: 15 mins
Serves: 20–24 mini muffins
Dietary: Refined-sugar free | Freezer-friendly | Kid-approved
These soft, bite-sized blueberry muffins are naturally sweetened, packed with whole grains, and stay moist for days. They’re perfect for lunchboxes or snack time.
Ingredients
1 ½ cups wholemeal spelt flour (or wholemeal flour)
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
Pinch of salt
2 large eggs
½ cup Greek yogurt
¼ cup ‘ melted butter
¼ cup maple syrup or honey
1 tsp vanilla extract
1 small ripe banana, mashed
¾ cup fresh or frozen blueberries (tossed in a little flour if frozen)
Method
Preheat oven to 180°C (350°F) and line a mini muffin tray with paper cases or grease lightly.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, mix eggs, yogurt, oil, maple syrup, vanilla, and mashed banana until smooth.
Combine wet and dry ingredients — stir until just mixed (don’t overmix).
Fold in blueberries gently.
Spoon batter into mini muffin holes, filling about ¾ full.
Bake for 12–15 minutes or until golden and springy.
Cool on a wire rack — then store or freeze for later!
Storage & Meal Prep
Store in an airtight container for 3–4 days at room temp or up to 2 months in the freezer.
To freeze, let cool fully, then store in a freezer bag or airtight box.
Reheat straight from frozen in a lunchbox or microwave for 20 seconds.
Optional Add-Ins
1 tbsp chia seeds or hemp seeds for healthy fats.
Swap banana for ⅓ cup unsweetened applesauce if preferred.
For extra protein, add 1 scoop of unflavoured collagen or toddler-safe protein powder.