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–+ servings

Blueberry and Spinach Mini Muffins

These blueberry and spinach mini muffins are a soft, nutrient-packed treat made just for toddlers. They combine the natural sweetness of blueberries with the veggie boost of spinach, all baked into a hand-held muffin that's ideal for little eaters. Even better, these muffins are freezer-friendly and easy to customize, which makes them a go-to option for busy mornings or lunchbox snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 12 mini muffins
Calories 71 kcal

Equipment

  • Mixing bowl
  • Mini muffin tin
  • Whisk or spoon
  • Measuring cups/spoons
  • Oven

Ingredients
  

  • 1/2 cup blueberries
  • 1/2 cup chopped spinach
  • 1 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup honey skip for under 12 months

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease or line a mini muffin tin.
  • In a bowl, whisk together the flour, egg, milk, honey, and baking powder. The batter will be slightly thick — that’s completely normal.
  • Fold in the chopped spinach and blueberries until evenly combined.
  • Spoon the mixture into the muffin cups, filling each about 3/4 full.
  • Bake for 15–20 minutes or until the tops are golden and spring back gently when touched.
  • Let cool before serving. For younger toddlers, you can cut into bite-sized pieces or mash slightly if needed.

Notes

Storage Tips: Store your blueberry and spinach mini muffins in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To serve from frozen, just thaw overnight in the fridge or warm gently in the microwave.
Age Modifications: Skip the honey if your baby is under 12 months old. You can substitute mashed banana or unsweetened applesauce for a baby-safe version. For early eaters, slice the muffins into small pieces or mash with a fork for easier handling.
Allergy-Friendly Substitutions: To make these dairy-free, use a plant-based milk like oat or almond. For egg-free muffins, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes). They still bake up beautifully!
Nutrition Boosters: Add a tablespoon of ground flaxseed, chia seeds, or even a spoonful of nut butter (if age-appropriate) to give these muffins an extra dose of healthy fats and fiber.

Nutrition

Calories: 71kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 14mgSodium: 8mgPotassium: 32mgFiber: 0.4gSugar: 7gVitamin A: 31IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword baby-friendly spinach muffins, blueberry and spinach mini muffins, blueberry muffins for baby, freezer-friendly toddler snacks, healthy mini muffins for toddlers, no sugar muffins for toddlers, spinach muffins for kids, toddler blueberry muffins, veggie muffins for picky eaters
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