These mini blueberry muffins are the perfect little bites of sweet, fruity flavor! Great for breakfasts, snacks, or even packing into your kids’ lunchboxes—this muffin recipe is so versatile, you’ll find yourself making it every week. We love making up a big batch of these mini muffins and stashing them in the freezer so we can have an easy kid-friendly option ready at all times! Let’s get baking.
What do I need to make blueberry mini muffins?
To make these blueberry muffins, you’ll need:
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- Fresh blueberries
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Whole milk
- Eggs
- Vanilla extract
Can I use frozen blueberries instead of fresh?
Absolutely! Just be aware that they may turn the entire muffin blue-green—they will still taste the same, though! To reduce the blue stain, you can rinse the frozen blueberries in cold water and dry them with a clean towel before adding them to the batter.
How do you make mini blueberry muffins?
- Preheat the oven to 350°F and either grease a mini muffin tin or line one with paper liners.
- Mix up the batter: whisk the flour with the baking soda, baking powder, and salt in one bowl. In another bowl, stir the sugars with the butter, milk, eggs, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the blueberries.
- Pour the muffin batter into the prepared mini muffin pan, filling each cup about 3/4 full.
- Bake at 350°F for 12-13 minutes.
Can I make these muffins vegan?
We have a vegan blueberry muffin recipe that is just as delicious as this one!
How do I avoid dry muffins?
Make sure you aren’t mixing the batter too much! Muffins turn tough and dry when the batter is overworked, so you want to stir the dry ingredients into the wet until they are just combined. It’s okay if there are a few lumps still in the batter!
Do mini muffins freeze well?
Yes! Arrange the muffins in a single layer on a baking sheet and freeze until solid. Transfer frozen muffins to a freezer-safe bag or container, and freeze for up to three months.
To store your muffins at room temperature instead, place them in an airtight container topped with a paper towel or clean tea towel. Eat within three days.
Mini Blueberry Muffins Recipe
These easy and delicious mini blueberry muffins are the perfect on-the-go breakfast, lunchbox addition, or after-school snack.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F and either grease your mini muffin tin or line it with mini paper liners.
- To make the batter, whisk the flour with the baking powder, baking soda, and salt in one bowl. In another bowl, stir together the butter with the sugars, then add eggs, milk, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared mini muffin tin.
- Bake at 350°F for 12-13 minutes. Let cool slightly in the pan, then remove to a wire rack to cool completely.
Notes
- These muffins will store great in an airtight container for three days at room temperature or three months in the freezer!
Nutrition Information:
Yield: 65 Serving Size: 1Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 57mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
