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Mini Blueberry Buckwheat Muffins

Packed with iron, calcium, and fibre, these Blueberry Buckwheat Mini-Muffins are 1 bowl prep, gluten-free and nut-free making them perfect for office and school snacks!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 -16 mini muffins
Author Samantha @MyKitchenLove


  • 1 x 128 ml / 1/2cup Love Child Organics Apples/Bananas/Blueberries Fruit Puree Pouch OR any Love Child Fruit Purée Pouch
  • 1 large egg
  • 1/4 cup vegetable oil such as liquid coconut oil, safflower oil or canola oil
  • 1/4 cup organic sugar* or honey* do NOT feed honey to a child under the age of 1 year or skip all together
  • 1/4 cup plain greek yogurt
  • 3/4 cup Baby's First Buckwheat + Chia Organic Infant Cereal
  • 3/4 cup buckwheat flour OR spelt flour OR all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup blueberries frozen or fresh


  1. Preheat oven to 350° F. Grease (with a dab of oil, butter, or non-stick spray) a mini-muffin tin.
  2. In a medium bowl whisk together wet ingredients and sugar together (fruit purée, egg, oil, sugar, and yogurt).
  3. Sprinkle infant cereal, flour, baking powder, baking soda, and salt over top of wet ingredients and mix with a wooden spoon or spatula - batter can remain slightly lumpy.
  4. Add blueberries and quickly mix until just incorporated.
  5. Place heaping mounds of batter into mini-muffin tin and bake for 12-15 minutes until a toothpick comes out clean of a muffin. Let cool for 5-10 minutes in tray and then transfer to a cooling rack to completely cool.
  6. Mini-muffins will keep in an airtight container in the fridge for 5 days and in the freezer for up to 2-3 months.

Recipe Notes

* sugar and honey are optional for mini muffins made for babies or children. The amount can be reduced or skipped entirely to suit your preferences.