These delicious Blueberry Apple Muffins are delicately sweet, thanks to the use of apple and pear purees for sweetening, instead of table sugar.
While for babies ~8 months + this is perfect, children over the age of 1 may find they like it slightly sweeter and 1-2 tablespoons of honey or maple syrup can be added to the mixture to enhance the sweetness.
This recipe is extremely versatile and is actually a doubled batch of our popular Blueberry and Apple Pancakes, simply turned into muffin form!
You can easily interchange the apple and pear purees, depending on what you have to work with and similarly, blueberries can be easily substituted for raspberries. We used frozen, as we are just between seasons in Australia and they are extremely expensive, however, fresh would work equally well if they are available.
If you try these Mini Blueberry Apple Muffins, take a photo and tag us on Instagram!
For more finger foods head to our Finger Food & Toddler category!
1 cup Wholemeal Self-Raising flour (or wholemeal spelt)
2 tsp baking powder
1 tsp cinnamon
6 blocks Nourishing Bubs Apple and/or Pear (150g apple / pear puree)
1 tsp vanilla extract
1/3 cup milk of your choice
1 cup Blueberries, fresh or frozen
- Preheat oven to 180°C and line a 24-hole tray with mini -muffin liners plus 6 additional, if you have a second tray (total of 30).
- Combine dry ingredients in bowl and mix to combine then create a well in the middle.
- Lightly beat eggs and combine with vanilla, milk and puree. Pour wet ingredients into dry and stir until just combined. Finally stir in blueberries.
- Spoon into muffin liners and bake in oven for 15-20 minutes or until brown and cooked in the centre. Remove from oven and allow to cool.
Mini muffins freeze well and can be enjoyed at breakfast or as a snack for bubs and kids aged 7/8 months up.