Mini Blueberry Muffins are the perfect snack for when you don't want to make a big fuss! These bite-sized treats are sweet and juicy, and so easy to make. They look super cute, too. So why not whip up a batch (or two!) of these tasty Mini Blueberry Muffins. You won't regret it!
Blueberry muffins are one of my family's favorites! The mini blueberry muffins specifically remind me of when I'd bring my littles (now big kids) grocery shopping with me. I wasn't opposed to grabbing a box of mini muffins for them to snack on as we went through the store. I'm older and wiser now, so maybe a healthier option would be best. Ha!
Important Ingredients with Substitutions
- White Granulated Sugar
- Unsalted Butter
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Blueberries - Either frozen or fresh blueberries will work. If using fresh blueberries just note that they are usually on the larger size, especially for a mini muffin, they will still work though! Frozen wild blueberries tend to be a lot smaller, making them ideal for a mini muffin. To avoid color bleeding and excess moisture, allow them to thaw. Once thawed, rinse and dry them before adding them to your mini blueberry muffin recipe.
See the recipe below for the full list of ingredients and quantities.
Instructions for mini blueberry muffins
Preheat your oven to 375 F. Prep a mini muffin pan with nonstick spray or mini muffin cups.
Step 1: In a medium bowl cream together the sugar and butter for 3-5 minutes.
Step 2: Add the egg, vanilla extract, milk, flour, baking powder, and salt. Use a hand mixer to mix them together.
Step 3: Once your muffin batter is mixed, gently fold in the blueberries.
Step 4: Fill your muffin liners ¾ of the way full. If desired top the blueberry muffin batter with turbinado sugar.
Step 5: Bake your mini blueberry muffins for 12-14 minutes until slightly golden brown or until a toothpick inserted comes out clean.
Step 6: Cool mini muffins on a wire rack before serving.
- To brighten up the flavors, add lemon zest and replace ½ teaspoon of vanilla with fresh lemon juice.
- Replace blueberries with raspberries, chopped strawberries, or cherries.
- Before baking, top blueberry mini muffins with finely chopped walnuts for some crunch.
- Switch it up completely, and replace fresh blueberries with mini chocolate chips! You're an adult, you CAN do this!
Store any leftovers in an airtight container at room temperature for up to 4 days. For longer storage, keep them in an airtight container in the refrigerator for up to one week.
Freeze cooled mini muffins in a freezer bag or an airtight container for up to two months.
Yes! You can use fresh or frozen blueberries but be sure they are thawed and dried before folding them into the batter. Wild frozen blueberries tend to be on the smaller size, which can be perfect for a mini muffin. If you've altered the recipe to make full-sized muffins, regular sized fresh or frozen berries will work just fine.
Nope! You can use regular sized muffins tins but adjust baking time accordingly. Since this recipe is meant to fill mini muffin pans, you'll likely only fill up to 6 regular muffins.
Looking for other recipes like this? Try these:
Mini Blueberry Muffins
- ⅓ cup White Granulated Sugar
- 2 tablespoons Unsalted Butter
- 1 Egg
- 1 teaspoon Vanilla
- ¼ cup Milk
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Blueberries
- Turbinado Sugar for topping optional
- Preheat your oven to 375 F. Prep a mini muffin tin with nonstick spray or mini muffin liners.
- In a large mixing bowl cream together the sugar and butter for 3-5 minutes.
- Add the egg, vanilla extract, milk, flour, baking powder, and salt. Use a hand mixer to mix them together.
- Once your muffin batter is mixed, fold in the blueberries.
- Fill your muffin liners ¾ of the way full. If desired top the muffin batter with turbinado sugar.
- Bake your mini blueberry muffins for 12-14 minutes or until a toothpick inserted comes out clean.
- Cool on a cooling rack before serving.