These bite-sized Mini Blueberry Muffins are the ideal breakfast treat, midday snack or post meal dessert. Made with juicy blueberries, they are the perfect combination of sweet and tart. And the recipe doesn’t get easier than this! No fancy ingredients or equipment, just mix, bake and enjoy!
Soft and spongey, bursting with fresh blueberries, Blueberry Muffins are a beloved classic for all the right reasons.
And this ‘mini’ version is not only perfect for breakfast time but also for packing in kids lunchboxes or taking them on the go for a picnic. They will surely be a hit with the whole family.
This recipe is so simple, trust me! You will have all the ingredients already in your pantry. Except maybe blueberries? And you can use either fresh or frozen!
And this easy mini blueberry muffin recipe does not require a hand or electric mixer. Mixing bowls, a whisk (or fork) and a silicone spatula is all you need!
My recipe makes 12 miniature muffins but you can definitely double or triple if you have a big family or are using the more common 24 mini muffin pan. With these blueberry muffins, the more, the better, since they freeze so well too!
Looking for something more indulgent?! Try my Nutella Stuffed Double Chocolate Muffins that are loaded with chocolate chips and Nutella!
Now let's make the best mini blueberry muffins!
Table of Content
Ingredients & Substitutions
- Flour - I use all-purpose flour. You can use a gluten free mix but the texture of these muffins might change.
- Egg - use a medium-sized egg preferably at room temperature.
- Milk - I used full-fat cow’s milk but you can sub with skimmed milk.
- Butter - Use unsalted, if you only have salted butter at hand then skip the salt in this recipe. You can also swap butter with vegetable oil. The measurement written in the recipe card is for melted butter.
- Baking Powder - the leavening agent to help the muffins rise.
- Sugar - I used caster sugar also called superfine sugar. You can also use granulated white sugar.
- Salt - to enhance the sweetness.
- Vanilla extract - for a hint of vanilla flavour.
- Blueberries - I prefer fresh, as not only are they tastier but they also don’t discolour the batter. But of course fresh blueberries aren’t available all year round. You can still make delicious muffins with frozen blueberries. Make sure they don’t thaw before adding into the batter.
See recipe card for quantities.
How To Make Mini Blueberry Muffins
1. Mix all the dry ingredients: flour, salt and baking powder.
2. Mix all the wet ingredients: egg, milk, butter. Add sugar too because it dissolves better in liquid.
3. Combine the wet mixture with the dry ingredients without over mixing the batter.
4. Gently fold in the blueberries so they don't burst into the batter.
5. Take a mini muffin tin. Add paper liners and divide the batter equally in the mini muffin cups.
6. Bake at 180°C (350°F) for 15-18 minutes until a toothpick inserted in the middle comes out clean.
7. Let the mini blueberry mini muffins rest for 5 minutes in the tray before removing them and letting them cool completely.
Expert Tips
- Don’t over mix the batter after you have combined the wet and dry ingredients. Just fold a couple of times to combine.
- Keep an eye on the mini muffins. They tend to cook fast. As soon as a toothpick inserted in the centre comes out clean enough, remove them from the oven.
- For extra texture and sweetness, sprinkle white granulated or brown sugar on the muffins before baking. It forms a lovely crust.
- The batter will be on the thicker side, see video below for reference. If your batter is too thick, dilute with a splash of milk. Or if it is too runny add some all-purpose flour.
Variations
You can totally customize these Mini Blueberry Muffins. Here are some suggestions:
- Instead of blueberries, you can also use strawberries, raspberries or blackberries. But for mini muffins you’ll need to cut the bigger berries.
- Add lemon zest for a citrusy hint. Lemon really complements the fresh blueberry flavour, and will give you delicious lemon blueberry muffins. To enhance the zestiness, you can also pour in some fresh lemon juice.
- Orange zest also adds a unique flavour to these mini muffins. Check out my Orange Blueberry Muffins to try this combination!
- Finish off with a streusel topping like cinnamon brown sugar. You will love the crackly muffin tops.
- Throw in some nuts for crunch and protein. Silvered almonds or chopped walnuts are two great options.
- Use sour cream or yogurt to make these blueberry muffins fluffier and lighter. You can swap it with the milk in this recipe.
Freezing & Storage Instructions
I like to store these mini blueberry muffins in a food container or covered cake stand which is not airtight or they get soggy. They last well at room temperature for 3-4 days in the colder months and 2-3 days in the warmer season.
You can also freeze them by putting in an airtight container or freezer bag for 2-3 months.
FAQs
Absolutely! This exact recipe will make 6 full-sized muffins, so double the ingredients to get 12 blueberry muffins. The baking time will vary since mini muffins cook faster.
Yes, just make sure they are not thawed completely or they will bleed into the batter.
Video
More Mini Desserts
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📖 Recipe
Quick And Easy Mini Blueberry Muffins
Ingredients
- ¾ cup (94g) all-purpose flour plus 1 teaspoon for dusting blueberries
- 1 tsp (4g) baking powder
- ¼ teaspoon salt
- 1 egg medium
- ⅓ cup (67g) caster sugar
- 3 tbsp (45ml ) melted butter unsalted
- 1 teaspoon vanilla extract
- ¼ cup (60ml) whole milk
- ¾ cup blueberries preferably fresh
Equipment
Instructions
- Preheat the oven at 180°C (350°F).
- In a medium bowl, mix together flour, baking powder and salt.
- In a small bowl, crack open the egg, followed by sugar, butter, vanilla extract and milk. Whisk until the sugar dissolves.
- Pour the wet batter into the flour mixture. Whisk lightly until everything is combined. Make sure you don't leave any flour at the bottom but don't over-mix this batter. A few lumps of flour are fine.
- Mix the blueberries with 1 teaspoon flour. This step will prevent them from sinking to the bottom of the muffin.
- Gently fold in the blueberries with the spatula.
- Line a mini muffin pan with 12 inserts. Add a tablespoon of the blueberry muffin batter to each liner.
- Bake at 180°C (350°F) for 15-18 minutes till a toothpick inserted in the middle comes out with no wet batter and the tops are golden brown.
- Let the mini blueberry muffins cool for 5 minutes in the muffin tray, then move to a wire rack to cool completely.
Video
Notes
- Keep an eye on the blueberry mini muffins. They tend to cook fast. Overbaking can make them dry.
- For extra texture and sweetness, sprinkle white granulated or brown sugar on the muffins before baking. It forms a lovely crust.
- The batter will be on the thicker side, see video above for reference. If your batter is too thick, dilute with a splash of milk. Or if it is too runny add some all-purpose flour.
Nutrition
PIN IT FOR LATER
Bec says
Super easy and the perfect amount for a 12 mini muffin pan 🙂
I used Almond Milk in place of full cream and they are still delicious.
My children loved these as an afternoon snack & they freeze well too!
Qashang says
Thank you! So happy to know you and your children loved the muffins! 🙂