These blueberry mini muffins are bursting with fresh blueberries, have a tender crumb, and a golden-brown top that everyone loves. This easy mini blueberry muffin recipe is ideal for breakfast, snacks, or lunchboxes and comes together quickly with simple pantry ingredients.
They make the perfect bite-sized treat for busy mornings or a grab-and-go snack. Bake a large batch, freeze in a freezer bag, and you’ll always have homemade muffins ready when you need them. If fresh berries aren’t in season, frozen blueberries work well—keep them frozen until you fold them into the batter to prevent streaking.
Why You’ll Love This Recipe
- Versatile: Works with fresh or frozen blueberries and other berries like raspberries or blackberries.
- Simple ingredients: Basic pantry staples—flour, butter, sugar, egg, and milk.
- Make-ahead friendly: Bake, freeze, and grab for lunches or snacks later.
- Perfect portion: Mini muffin cups are great for portion control and kid-friendly serving sizes.
If you prefer larger muffins with tall tops and streusel, try a standard bakery-style blueberry muffin recipe instead.
Ingredients You’ll Need
Everything you need for these mini blueberry muffins:
- Unsalted butter – melted and cooled slightly. You can swap vegetable oil for a dairy-free option.
- All-purpose flour – or replace half with whole wheat for added fiber.
- Granulated sugar – you can sprinkle a little brown sugar on top for extra crunch.
- Baking powder – for light, fluffy muffins.
- Salt – just a pinch to enhance flavor.
- Milk – whole milk adds richness; use almond milk for dairy-free.
- Large egg – room temperature helps the batter mix smoothly.
- Vanilla extract – for flavor.
- Blueberries – fresh or frozen (keep frozen until mixing to avoid purple batter).
- Optional: slivered almonds or a sprinkle of brown sugar for topping.
How to Make Mini Blueberry Muffins
- Step 1: Mix dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 2: Mix wet ingredients – In a separate bowl, whisk the milk, egg, and vanilla. Stir in the melted butter.
- Step 3: Combine – Add the wet mixture to the dry and stir gently until just combined. Fold in the blueberries with a spoon. Do not overmix to avoid dense muffins.
- Step 4: Portion batter – Use a tablespoon or small scoop to fill mini muffin cups about three-quarters full.
- Step 5: Bake – Bake 13–15 minutes at 375°F, until tops are golden and a toothpick inserted comes out clean.
Cool: Let muffins sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
Recipe Variations
- Mixed berries: Swap half the blueberries for raspberries for a colorful flavor twist.
- Whole wheat: Replace up to half the all-purpose flour with whole wheat for more fiber.
- Nutty topping: Sprinkle slivered almonds and brown sugar on top before baking for texture.
Storage Tips
- Store mini muffins in an airtight container at room temperature for 2–3 days for best texture.
- Line the container with a paper towel to absorb excess moisture and keep muffins from getting soggy.
- A slightly cracked lid can help if muffins are very moist; avoid refrigerating unless necessary, as the fridge can dry them out.
Freezing Tips
- Cool muffins completely before freezing to prevent condensation and ice crystals.
- Place in a freezer-safe bag or container; freeze for up to 2 months for best flavor.
- To thaw, leave at room temperature for 30–60 minutes. To rewarm, microwave for 10–15 seconds or warm in a 300°F oven for a few minutes.
Mini Blueberry Muffins — Tips & Questions
Overbaking is the most common reason. Mini muffins bake quickly, so check for doneness a few minutes early.
Can I use frozen blueberries?
Yes. Add frozen blueberries straight from the freezer; keeping them frozen until mixing helps prevent purple streaks.
How full should I fill mini muffin cups?
Fill cups about 3/4 full so the muffins rise nicely without overflowing.
Can I make these ahead for meal prep?
Absolutely. They store and freeze well, making them ideal for snacks or packed lunches.
Do mini muffins bake faster than regular muffins?
Yes. Mini muffins typically take about half the time of standard muffins, so adjust baking time accordingly.
Other Muffin Recipes You Might Enjoy
-
Easy Banana Bread Muffins
-
Double Chocolate Banana Muffins
-
Spiced Apple Muffins
-
Sourdough Banana Muffins
Recipe
Mini Blueberry Muffins
Ingredients
- 6 Tablespoons unsalted butter, melted
- 1 ½ cups all-purpose flour (or half whole wheat)
- ⅓ cup granulated sugar (plus optional brown sugar for topping)
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk (whole or almond)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup fresh or frozen blueberries
- Nonstick spray or paper liners
Equipment
- Mini muffin pan
- Mixing bowls and spoon or spatula
- Wire rack for cooling
Method
- Preheat oven to 375°F (190°C). Spray a mini muffin pan with nonstick spray or line with paper liners.
- In a large bowl, whisk together 1 ½ cups flour, ⅓ cup sugar, 2 ¼ teaspoons baking powder, and ¼ teaspoon salt.
- In another bowl, whisk ⅔ cup milk, 1 large egg, and 1 teaspoon vanilla. Stir in the melted butter.
- Pour the wet mixture into the dry and stir just until combined. Fold in ¾ cup blueberries.
- Fill mini muffin cups about ¾ full. Sprinkle tops with brown sugar or almonds if desired.
- Bake 13–15 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Farm Girl Tips
- Room-temperature egg mixes more smoothly and helps avoid overworking the batter.
- Keep frozen blueberries frozen and fold them in cold to reduce bleeding into the batter.
- Substitute up to half the flour with whole wheat for added fiber, or swap butter for oil for a dairy-free option.
- Cool muffins completely before freezing to preserve texture; freeze up to 2 months.
Nutrition (per mini muffin)
- Calories: 74 kcal
- Carbohydrates: 10 g
- Protein: 1 g
- Fat: 3 g
- Sugar: 4 g