December 28, 2023
Review RecipeMini Blueberry Muffins
Mini blueberry muffins are a perfect breakfast option with their moist texture, juicy fruit, and tart blueberry flavor.
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Table of Contents
Mini blueberry muffins are sweet, fluffy, and delicious and make the perfect snack for a quick pick-me-up or even as part of a larger breakfast spread. With a burst of blueberries in every bite, they are packed with flavor.
Mini Blueberry Muffins Ingredients
These homemade mini blueberry muffins are perfectly moist with a delicate crumb.
The texture is light and airy, making them easy to bite into, while the bursts of plump, juicy blueberries add a satisfying pop of flavor.
They are mildly sweet, with a subtle hint of vanilla that complements the tartness of the buttermilk.
You’ll need:
- 1 cup of fresh blueberries
- 1 cup of all-purpose flour, divided into 1 tablespoon and the remainder
- ½ cup of granulated sugar
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ¼ cup of vegetable oil
- ¼ cup of buttermilk
- 1 egg
- 1 teaspoon of vanilla extract
- 2 tablespoons of light brown sugar
Substitutions And Additions
BLUEBERRIES: Use fresh blueberries for the best flavor and texture in these bite-sized muffins.
If you’re using frozen blueberries, thaw them and drain any excess liquid before folding them into the batter.
LEMON: Add one tablespoon of lemon zest to the batter for a bright and tangy twist in this mini muffin recipe.
CHOCOLATE CHIPS: Add a half cup of mini chocolate chips to the batter along with the blueberries for a delicious chocolatey twist.
OATS: Substitute a half cup of the flour with quick oats for a heartier texture.
You can also add in some chopped nuts or dried fruit for extra crunch in your easy mini muffins.
ALMOND: Substitute the vanilla extract with almond extract for a nutty flavor.
You can also top the blueberry mini muffins with sliced almonds before baking for extra crunch.
STREUSEL: Mix together a quarter cup of flour, a quarter cup of brown sugar, and two tablespoons of melted butter to make the streusel topping. Sprinkle the streusel over the muffin batter before baking.
How To Make This Mini Blueberry Muffins Recipe
These delicious muffins are as simple as whipping up the batter, pouring it into a mini muffin pan, and baking until warm and fluffy.
OUR RECIPE DEVELOPER SAYS
If you don’t have any mini muffin pans, you can use a regular muffin tin and turn these into full-sized muffins, but you will need to adjust the baking time to 18 to 20 minutes.
STEP ONE: Preheat the oven to 350°F and line a mini muffin tin with liners.
PRO TIP:
If you find that your muffins are sticking to the liners, you can spray the liners with cooking spray or use non-stick muffin liners.
STEP TWO: Sprinkle one tablespoon of flour over the blueberries and stir to coat the blueberries evenly with the flour.
This will prevent them from sinking to the bottom of the muffins.
STEP THREE: In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, and salt.
STEP FOUR: Whisk together the vegetable oil, buttermilk, egg, and vanilla extract in a separate medium bowl.
STEP FIVE: Pour the wet ingredients into the dry ingredients and mix until just combined.
PRO TIP:
Be careful not to overmix the batter, which can result in tough muffins. Mix until the ingredients are just combined.
STEP SIX: Gently fold in the fresh blueberries.
STEP SEVEN: Use a spoon or small cookie scoop to fill each muffin liner about two-thirds full with blueberry muffin batter.
STEP EIGHT: Sprinkle the light brown sugar on top of each muffin.
STEP NINE: Bake for 12 to 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
STEP TEN: Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
PRO TIP:
Make sure to let the muffins cool in the pan for 5 minutes before removing them to cool completely on a cooling rack. This helps to prevent them from falling apart.
How To Serve
These easy mini blueberry muffins are best served warm and can be enjoyed at breakfast time or as a snack or dessert.
Serve them with a side of cinnamon butter, cream cheese, raspberry jam, honey, or yogurt for added sweetness.
For an extra indulgent treat, you can also top the muffins with a scoop of creamy vanilla ice cream.
Our raspberry lemon muffins and cherry cobbler muffins are two more muffin recipes that are packed with juicy fruit.
MORE BLUEBERRY RECIPES
Storage
Here’s everything you need to know about storing your mini muffins to ensure they taste just as amazing later on:
MAKE AHEAD: These mini blueberry muffins are a fantastic option for making ahead.
Whip up the batter, fill your mini muffin cups, and then stop right before baking. Instead, cover the muffin tins with plastic wrap and place them in the refrigerator.
When you’re ready to enjoy fresh-baked muffins, simply pop them in the oven as directed in the recipe.
ON THE COUNTER: Store these fluffy muffins in an airtight container at room temperature for up to three days.
IN THE FRIDGE: This mini blueberry muffin recipe can be kept in the fridge for up to a week.
IN THE FREEZER: You can freeze these homemade blueberry muffins. Allow them to cool completely, then place them in an airtight container or freezer bag and freeze for up to three months.
Why We Love This Recipe
There are plenty of reasons to love these mini muffins:
BITE-SIZED BLISS: These mini muffins are perfectly portioned for a delightful, one-bite treat. Their petite size makes them ideal for snacking, sharing, or even packing into lunchboxes.
PACKED WITH BLUEBERRY GOODNESS: Bursting with juicy blueberries in every bite, these muffins offer a sweet and tangy burst of fruit flavor that’s hard to resist.
QUICK AND EASY: This recipe is a breeze to whip up, making it an excellent choice for busy mornings or spontaneous baking sessions. The step-by-step instructions ensure that even beginners can achieve delicious results.
These mini blueberry muffins are a delicious snack that can bring a burst of sweetness to any day. The moistness of each bite, combined with the delightful tartness of the fresh blueberry flavor, make this treat really stand out.
Frequently Asked Questions
Can I eat these warm or cold?
These homemade muffins can be enjoyed warm or cold.
How do you stop blueberries from sinking to the bottom of the muffins?
Coat your blueberries in flour to keep them from sinking in the batter.
How do you freeze muffins?
You can freeze muffins in either an airtight container or a Ziploc bag for up to three months.
More Recipes You’ll Love
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- Blueberry Cobbler Recipe
- Blueberry Cinnamon Rolls
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Mini Blueberry Muffins
Mini blueberry muffins are a perfect breakfast option with their moist texture, juicy fruit, and tart blueberry flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Ingredients
- 1 cup fresh blueberries
- 1 cup all-purpose flour, divided into 1 tablespoon and remainder
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 350°F and line a mini muffin tin with liners.
- Sprinkle one tablespoon of flour over the blueberries and stir to coat the blueberries evenly with the flour. This will prevent them from sinking to the bottom of the muffins.
- In a mixing bowl, whisk together the remaining flour, sugar, baking powder, and salt.
- Whisk together the vegetable oil, buttermilk, egg, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries.
- Use a spoon or cookie scoop to fill each muffin liner about ⅔ full with batter.
- Sprinkle the light brown sugar on top of each muffin.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you don’t have any mini muffin pans, you can use a regular muffin tin and turn these into full-sized muffins, but you will need to adjust the baking time to 18 to 20 minutes.
- If you find that your muffins are sticking to the liners, you can spray the liners with cooking spray or use non-stick muffin liners.
- Be careful not to overmix the batter, which can result in tough muffins. Mix until the ingredients are just combined.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
- Make sure to let the muffins cool in the pan for 5 minutes before removing them to cool completely on a cooling rack. This helps to prevent them from falling apart.
Nutrition
Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg
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