Mini Blueberry Muffin Recipe: Mini blueberry muffins are the ultimate treat—soft, fluffy, lightly sweet, and bursting with juicy blueberries in every bite. Whether you’re whipping them up for a quick breakfast, packing them in a lunchbox, or serving them at brunch, these tiny muffins deliver big flavor. Think of them as the adorable, portable cousins of your favorite full-sized muffins, perfect for when you’re craving something sweet but don’t want to overindulge.
Baking these at home is easier than you think. With basic ingredients and a simple step-by-step process, even beginner bakers can pull this off effortlessly. Plus, they’re incredibly customizable—you can use fresh or frozen blueberries, swap ingredients for dietary preferences, or add a fun twist with a crumb topping or lemon zest.
Let’s get started and bring the bakery to your kitchen!
Why You’ll Love These Mini Muffins
These mini muffins are more than just cute—they’re incredibly functional. You’ll love them for their:
- Portability: Perfect snack size for school, work, or travel.
- Simplicity: Quick prep and bake time make them ideal for busy mornings.
- Versatility: Customize with add-ins or toppings like streusel, nuts, or citrus zest.
- Kid-friendly appeal: Kids adore the mini size and sweet, fruity flavor.
If you’ve been relying on store-bought muffins, this recipe will convince you to go homemade. You control the ingredients, the sweetness, and the texture. Plus, your kitchen will smell absolutely divine while they’re baking—imagine a warm cloud of vanilla and blueberry wafting through the air.
What Makes This Recipe Special?
What sets this mini blueberry muffin recipe apart from the rest? For starters, it’s been tested to perfection. The batter uses a balance of oil and buttermilk, giving you moist, tender muffins without being greasy or dense. There’s just the right amount of sugar—not too sweet, but enough to highlight the blueberries’ natural flavor.
We also fold the berries into the batter last to prevent them from sinking to the bottom or bleeding into the mix. A light dusting of flour on the berries solves that problem beautifully.
Best of all? These muffins freeze like a dream, so you can make a big batch and enjoy them for weeks.
Tips for Baking Perfect Mini Muffins Every Time
Before we dive into the recipe, let’s look at some quick pro tips that’ll help you bake mini muffins like a seasoned pastry chef:
- Don’t overmix the batter; mix until just combined to avoid dense muffins.
- Use room temperature ingredients for a smoother batter.
- Toss blueberries in flour to keep them from sinking.
- Use a mini cookie scoop to evenly portion the batter.
- Fill muffin cups ¾ full—not to the top—to prevent overflow.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Now, let’s talk ingredients.
List of Ingredients You’ll Need
Here’s a complete list of everything you’ll need to whip up the best mini blueberry muffins:
Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ tsp salt
- 2 tsp baking powder
Wet Ingredients
- ⅓ cup (80ml) vegetable oil (or melted butter)
- 1 large egg, room temperature
- ⅓ – ½ cup (80-120ml) buttermilk or milk
- 1 tsp vanilla extract
Optional Add-ins
- 1 tsp lemon zest (for brightness)
- ¼ tsp cinnamon (for warmth)
- 2 tbsp coarse sugar (for topping)
- ½ cup white chocolate chips or chopped nuts
And of course…
- 1 cup (150g) fresh or frozen blueberries
Make sure to measure your ingredients accurately. Baking is science, after all!
Best Blueberries to Use – Fresh vs. Frozen
So which blueberries are best for muffins—fresh or frozen? Honestly, both work great with a few tricks:
- Fresh Blueberries: These are ideal if they’re in season. They hold their shape well and don’t bleed color into the batter.
- Frozen Blueberries: Totally fine too! Don’t thaw them—use straight from the freezer to avoid blue-streaked muffins. Just coat them in flour before mixing into the batter.
Want a more intense blueberry flavor? Use wild blueberries—they’re smaller and pack more punch.
Kitchen Tools You’ll Need
Here’s a quick checklist to make sure you’re all set before starting:
- Mini muffin tin (24-cup)
- Mixing bowls (large and medium)
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Non-stick spray or mini muffin liners
- Small cookie scoop or spoon
Having the right tools makes the process smoother and cleanup faster.
How to Prepare Blueberries for Muffins
Here’s how to prep your blueberries so they don’t all sink to the bottom:
- Wash and dry fresh blueberries gently.
- If using frozen, do not thaw.
- Toss berries with 1 tbsp of flour before folding into the batter.
- Add them in last, after the batter is mixed—this helps keep them whole and evenly distributed.
This simple step makes a big difference in the final result.
Step-by-Step Guide to Making Mini Blueberry Muffins
Let’s break it down one step at a time.
Step 1: Preheat and Prepare Your Pans
Preheat your oven to 375°F (190°C). Lightly grease your mini muffin tin with non-stick spray or line with mini paper liners. This ensures easy removal and keeps the muffins from sticking.
Set your pan aside while you prep the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
Make sure the dry ingredients are well combined. This creates an even base for the muffins.
Step 3: Combine Wet Ingredients
In a separate bowl, mix:
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ⅓ – ½ cup buttermilk (start with ⅓ and add more if needed)
Whisk until smooth. The buttermilk adds moisture and a slight tang that enhances the overall flavor.
Step 4: Fold in Blueberries Carefully
Now, gently stir the wet mixture into the dry ingredients. Don’t overmix—just stir until no dry streaks remain.
Toss your blueberries in 1 tbsp of flour, then fold them into the batter with a spatula. Be gentle to keep them from bursting.
Step 5: Fill the Mini Muffin Tins
Using a small scoop or spoon, fill each muffin cup about ¾ full. This gives the muffins room to rise without overflowing.
Optional: Sprinkle the tops with a bit of coarse sugar for extra crunch.
Step 6: Bake to Perfection
Bake in the preheated oven for 11–14 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Don’t overbake—mini muffins cook fast!
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy them warm or at room temp.
Serve with butter, honey, or just plain—these muffins don’t need much help to shine.
Pro Tips for Extra Moist Muffins
Want your mini blueberry muffins to be bakery-style moist and tender every single time? Here’s how to take them from good to unforgettable:
- Use oil instead of butter for a lighter, moister crumb. While butter adds flavor, oil keeps muffins soft for longer.
- Don’t overmix the batter. Mix until just combined—overmixing activates the gluten in flour, which makes muffins dense and dry.
- Measure flour the right way. Always spoon flour into the measuring cup and level it off. Scooping packs too much flour and dries out the muffins.
- Add a splash of yogurt or sour cream. Swapping out a few tablespoons of milk for plain Greek yogurt can enhance moisture and texture.
- Use room temperature ingredients. This helps everything blend more smoothly and evenly, which equals fluffier muffins.
These little tweaks will make a noticeable difference. Once you’ve mastered these tricks, your muffins will rival anything from the café down the street.
How to Store Mini Muffins for Freshness
Baked a batch and wondering how to keep them soft and fresh for days? Here’s what to do:
- Cool completely before storing. If they’re warm, condensation will make them soggy.
- Use an airtight container. Store at room temperature for up to 3 days.
- To prevent them from getting too moist, line the container with a paper towel on the bottom and place another one on top before sealing.
- Avoid the fridge. Refrigerating muffins tends to dry them out faster.
If you’re baking ahead for the week, freezing is your best friend—more on that next.
Freezing and Reheating Instructions
Want to make a big batch and save some for later? Here’s how to freeze and reheat mini blueberry muffins without losing flavor or texture:
To Freeze:
- Let muffins cool completely.
- Place in a single layer in a freezer-safe zip-top bag or container.
- Add a label with the date (they last up to 2 months in the freezer).
To Reheat:
- From frozen: Microwave for 15–20 seconds for one muffin.
- For a full batch: Warm in a 300°F (150°C) oven for 8–10 minutes.
Frozen muffins are great for school snacks or last-minute breakfasts. Just grab and go!
Gluten-Free and Vegan Substitutes
Got dietary needs? No problem! This recipe adapts well with a few smart swaps.
Gluten-Free Muffins:
- Use a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
- Make sure your baking powder is certified gluten-free.
Vegan Muffins:
- Replace the egg with a flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes.
- Use plant-based milk like almond, oat, or soy.
- Use coconut oil or vegan butter in place of regular oil or butter.
These swaps still yield soft, flavorful muffins—perfect for all eaters.
Fun Variations to Try
Want to mix things up? Once you master the basic recipe, get creative with these fun twists:
- Lemon Blueberry Muffins: Add 1 tbsp lemon zest and swap vanilla for lemon extract.
- Blueberry Streusel Muffins: Top each muffin with a quick crumb topping made of flour, butter, and brown sugar.
- Blueberry Banana Muffins: Replace half the milk with mashed ripe banana.
- Mixed Berry Muffins: Use a combo of raspberries, blackberries, and blueberries.
- Chocolate Chip Blueberry Muffins: Add a handful of mini chocolate chips for an indulgent upgrade.
Let your imagination (and pantry) guide you!
Serving Suggestions
Mini blueberry muffins are perfect as-is, but here are some ideas to dress them up or round out your spread:
- Serve warm with a pat of butter or drizzle of honey
- Pair with Greek yogurt and fruit for a balanced breakfast
- Add to a brunch platter with croissants, scones, and coffee
- Enjoy with a hot latte or iced tea
- Pack them into school lunch boxes or picnic baskets
They also make a sweet little gift when packed in a cute box or tin!
FAQs about Mini Blueberry Muffin Recipe
1. Can I use frozen blueberries without thawing them?
Yes! Use frozen blueberries straight from the freezer. Just toss them in a little flour before folding into the batter to prevent color bleeding and sinking.
2. How do I keep muffins from sticking to the pan?
Use mini muffin liners or generously grease your pan with non-stick spray. Let them cool slightly before removing to prevent tearing.
3. Can I double the recipe for a larger batch?
Absolutely! This recipe doubles beautifully. Just be sure to use two mini muffin pans or bake in batches.
4. What can I substitute for buttermilk?
Mix ½ cup of regular milk with 1½ tsp of lemon juice or vinegar. Let sit for 5 minutes before using.
5. How long do mini muffins stay fresh?
Stored in an airtight container at room temperature, they stay fresh for up to 3 days. Freeze extras for up to 2 months.
Conclusion
Mini blueberry muffins are a joy to bake and even more delightful to eat. They’re soft, fluffy, loaded with juicy berries, and just the right size for snacking. With a handful of pantry ingredients and our step-by-step guide, you can create a batch in under 30 minutes. Whether you’re baking for family, friends, or just yourself, this recipe delivers every time.
So go ahead—preheat that oven, grab your muffin tin, and let’s bring a little bakery magic into your kitchen. Once you try these, you’ll never look at store-bought muffins the same way again.
