Mini Blueberry Muffins

Mini blueberry muffins are a perfect breakfast option with their moist texture, juicy fruit, and tart blueberry flavor.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Mini Blueberry Muffins Recipe

Servings:

Calories: 47kcal

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.

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.