Easy Mini Blueberry Muffins: Your New Favorite Breakfast or Snack
These mini blueberry muffins are more than just a sweet treat; they’re a delightful trip down memory lane. I fondly recall the pure joy of tearing open a snack bag of Entenmann’s Little Bites® Blueberry Muffins after school, greeted by that unmistakable aroma of sweet, ripe blueberries. This cherished memory inspired me to create my own recipe for these perfectly bite-sized blueberry muffins, designed to be incredibly moist, bursting with flavor, and just as satisfying as the childhood classic – if not even better!
Whether you’re baking for kids who deserve a wholesome, sweet snack, or you’re an adult yearning for a sweet bite of 90s childhood nostalgia, these mini muffins are perfect. While Entenmann’s Little Bites offered a range of flavors, the blueberry version was always my ultimate favorite. (The fudge brownie bites were a very close second, though!) This homemade mini blueberry muffin recipe surpasses the packaged version, offering a perfect balance with a subtle tang from the buttermilk and delightful bursts of sweetness from the fresh or frozen blueberries. Each tiny muffin is guaranteed to bring a genuine smile to your face. 😊
If you’re a fan of combining fruity flavors with classic quick breads, be sure to try my Blueberry Banana Muffins recipe for another delicious variation that’s equally simple to make and incredibly satisfying.
Why You’ll Love These Easy Mini Blueberry Muffins
There are countless reasons why these homemade mini blueberry muffins will quickly become a cherished recipe in your kitchen. They combine simplicity with irresistible flavor, making them ideal for busy mornings, afternoon snacks, or even a light dessert. Here’s what makes them truly special:
- Effortlessly Simple: These easy blueberry muffins require fewer than 10 basic ingredients, most of which you likely already have in your pantry. The entire process, from mixing to baking, comes together in mere minutes, making them perfect for even the busiest schedules.
- Unbelievably Moist & Flavorful: The muffin batter is crafted to be wonderfully sweet and incredibly moist, ensuring every bite is tender and delightful. Unlike some dry, crumbly muffins, these maintain their soft texture for days.
- Bursts of Blueberry Goodness: Each mini muffin is studded with blueberries that add a fantastic sweet and tart pop of flavor. Whether you use fresh, plump blueberries or convenient frozen ones, they provide a juicy contrast that elevates the entire experience.
- Freezer-Friendly Convenience: These mini blueberry muffins freeze beautifully, allowing you to bake a large batch and store them for future cravings. This means you can have a warm, homemade treat ready in minutes whenever the mood strikes, perfect for grab-and-go breakfasts or unexpected guests.
- A Gentler Sweetness: While reminiscent of my richer White Chocolate and Blueberry Muffins, these mini versions offer a slightly less sweet profile, making them perfect for those who prefer a more subtle sugary note without compromising on flavor.
Essential Ingredients for Perfect Mini Blueberry Muffins
Crafting these delicious mini blueberry muffins starts with a selection of common baking ingredients. Each component plays a crucial role in achieving the moist texture and delightful flavor profile that makes this recipe a standout. You’ll be surprised how simple it is to create something so wonderfully tasty from scratch.
- You’ll need several pantry staples including all-purpose flour, granulated sugar, salt, and baking powder. The flour forms the structure, sugar provides sweetness and tenderness, salt balances flavors, and baking powder gives these mini treats their delightful lift and fluffy texture.
- You can use either fresh or frozen blueberries to make these mini muffins. Both work beautifully! If using frozen, there’s no need to thaw them beforehand; simply toss them directly into the dry ingredients. Opt for smaller wild blueberries if you can find them for an even distribution of fruit in each tiny bite.
- Buttermilk is a key ingredient that adds a delightful slight tang, which beautifully offsets the sweetness of the muffins, and contributes significantly to their moist texture. For optimal results and flavor, I strongly recommend using real buttermilk and avoiding substitutions if possible.
- Vegetable oil is used instead of butter to keep the muffin batter extra moist and tender. Its neutral flavor ensures the blueberry notes truly shine. Any neutral-flavored oil, such as canola oil or light olive oil, will also work well.
- Vanilla extract is essential for adding a delicious, warm, and sweet aromatic flavor that complements the blueberries and enriches the overall taste of the batter.
See the full recipe card below for precise measurements and detailed instructions.
Exciting Substitutions & Variations for Your Mini Blueberry Muffins
While the classic mini blueberry muffin recipe is perfect as is, it also serves as an excellent base for creative variations. Feel free to experiment with these suggestions to customize your batch and discover new favorite flavor combinations.
- Brighten with Lemon Zest: For a wonderfully refreshing twist, add a teaspoon of fresh lemon zest to the batter. The bright citrus notes of lemon perfectly complement the sweet-tart flavor of the blueberries, creating delicious lemon blueberry mini muffins.
- Swirl in Blueberry Jam: To enhance the fruity flavor and add an extra layer of sweetness, gently swirl a little bit of your favorite blueberry jam or fruit preserve into the batter just before scooping it into the muffin liners. This creates pockets of intense berry flavor throughout your fruity treats!
- Bake Full-Sized Muffins: If you prefer larger portions, you can easily adapt this recipe to bake full-sized muffins. Simply use a standard lined cupcake tin, filling each muffin cup about ⅔ of the way full. You’ll need to adjust the baking time as needed, typically increasing it to around 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Add Mini Chocolate Chips: For an extra sweet and indulgent muffin, mix in a handful of mini chocolate chips along with the blueberries. The combination of chocolate and blueberry is surprisingly delicious and always a hit!
- Crunchy Streusel Topping: Elevate your mini muffins with a delightful texture by adding a crunchy streusel topping. You can follow the simple streusel recipe I use in my popular Apple Streusel Muffins for a fantastic added layer of sweetness and crunch.
This recipe has not been extensively tested with other substitutions or variations beyond those listed. If you decide to replace or add any ingredients, we’d love to hear how it turned out! Please share your creative results and feedback in the comments section below to help other bakers!
Step by Step Instructions to Bake Your Mini Blueberry Muffins
Baking these mini blueberry muffins is a straightforward and enjoyable process. Follow these simple steps for perfectly moist and flavorful results every time. Remember, gentle handling is key to a tender muffin!
Step 1: Prepare Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, salt, and baking powder. This ensures all the leavening agents and flavorings are evenly distributed. Then, gently add the blueberries to the dry mixture and toss them lightly until they are all coated. This crucial step helps prevent them from sinking to the bottom during baking.
Step 2: Combine Wet Ingredients. In a separate medium bowl, crack the egg and gently whisk it until just combined. Then, pour in the buttermilk, vegetable oil, and vanilla extract. Stir these wet ingredients together until they are fully incorporated and smooth.
Step 3: Gently Combine Wet and Dry Ingredients. Pour the combined wet ingredients into the bowl with the dry ingredients. Using a spatula, carefully fold everything together until just combined. The key here is to mix until the flour streaks barely disappear. Overmixing can lead to tough muffins, and you want to avoid breaking the delicate blueberries to keep their beautiful shape and burst of flavor.
Step 4: Fill Muffin Pan and Bake. Carefully spoon the muffin batter evenly into your mini muffin liners. For an optional touch of sparkle and crunch, sprinkle a little coarse demerara sugar on top of each muffin before baking. Bake the mini muffins in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean, typically about 13-16 minutes. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips for Flawless Mini Blueberry Muffins
Achieving perfectly moist and flavorful mini blueberry muffins is easy with a few expert tricks. These tips will help ensure your muffins rise beautifully, stay tender, and are packed with delicious blueberry flavor in every bite.
- Prevent Blueberries from Sinking: Whether you’re using fresh or frozen blueberries, lightly coating them in a bit of the dry ingredients (flour mixture) before adding them to the wet batter is a game-changer. This creates a barrier that helps suspend the blueberries throughout the muffin batter, preventing them from all sinking to the bottom during baking.
- Master the Gentle Fold: When combining your wet and dry ingredients, and especially when incorporating the blueberries, make sure to gently fold everything together. Overmixing is the enemy of tender muffins, as it develops the gluten too much, leading to a tough and chewy texture. Mix just until the last streaks of flour disappear. If some blueberries burst and create beautiful purple streaks in your batter, don’t worry – your muffins will still taste absolutely delicious and look charmingly rustic!
- Mind the Baking Time: Mini muffins bake much faster than their standard-sized counterparts. Keep a very close eye on them in the oven, as they can go from perfectly golden to overbaked and dry in a matter of minutes. Start checking for doneness around the 13-minute mark. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
- Room Temperature Ingredients are Key: For the best texture and consistency, ensure your egg and buttermilk are at room temperature. This allows them to emulsify more effectively with the oil, resulting in a smoother batter and a more uniform, tender crumb in your finished muffins.
- Don’t Overfill the Liners: For perfectly domed tops and to prevent overflow, fill your mini muffin liners about two-thirds full. This gives the muffins enough room to rise without spilling over the edges of the pan.
Mini Blueberry Muffins: Your Questions Answered
Here are some common questions about making and enjoying these delightful mini blueberry muffins, along with helpful answers to ensure your baking experience is a success!
The ideal baking time for these delicious mini muffins is typically between 13 to 16 minutes. Since ovens can vary, it’s always best to start checking for doneness around the 13-minute mark. A good indicator is when a toothpick inserted into the center of a muffin comes out clean.
Mini muffin pans are generally available in the kitchenware section of most major retail stores, as well as online. I personally love and recommend the USA Pan Mini Muffin Pan, known for its non-stick quality and even baking. You might find it in select specialty stores, online retailers, or if you’re lucky, at a thrift store, just like I did!
No problem at all! These mini blueberry muffins can certainly be baked without parchment baking cups or paper liners. Just be sure to thoroughly spray your mini muffin pan with a high-quality non-stick baking spray, ensuring all cavities are well coated, before you distribute the batter. This will help prevent sticking and make for easy removal.
Yes, you can absolutely substitute the blueberries for another fruit to create new flavor variations! However, I don’t recommend using a fruit with a significantly higher water content than blueberries, as this could alter the batter’s consistency and baking time. Good alternatives with similar moisture levels include raspberries, small diced strawberries, or even finely chopped cranberries. Always toss the fruit lightly in flour before adding to the batter to help prevent sinking.
The secret to consistently moist muffins lies in a few key practices: First, be careful not to overmix the batter; mix only until the dry ingredients are just incorporated into the wet. Second, avoid overfilling your muffin cups, as this can lead to dense centers. Finally, keep a close eye on your oven and avoid overbaking, as even a few extra minutes can turn moist muffins dry.
While butter can be used, vegetable oil is specifically chosen for this recipe because it helps create a much moister muffin that stays tender for longer. Butter, while delicious, can sometimes lead to a slightly denser crumb and a muffin that dries out more quickly. If you do opt for butter, melt it and let it cool slightly before incorporating it into the wet ingredients.
This recipe has not been specifically tested with gluten-free flour. However, many readers have successfully substituted regular all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The results can vary depending on the brand of gluten-free flour, so you might need to adjust the liquid slightly. Keep an eye on the consistency of the batter and the baking time if you try this substitution.
How to Store Your Delicious Mini Blueberry Muffins
Proper storage is essential to keep your homemade mini blueberry muffins fresh, moist, and delicious for as long as possible. Whether you plan to enjoy them within a few days or save them for later, here’s how to store them effectively.
Room Temperature Storage
Once your mini blueberry muffins have completely cooled to room temperature, transfer them to an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture, and place another paper towel on top of the muffins before sealing the lid. Store the container on your kitchen counter or in a cool, dry pantry for 3-5 days. This method helps maintain their soft texture and prevents them from drying out.
Freezing Instructions for Longer Freshness
These mini muffins are excellent for freezing, making them a perfect make-ahead snack or breakfast option. To freeze, ensure the muffins are completely cooled. Place them in a single layer on a baking sheet and freeze for about an hour, or until solid. This prevents them from sticking together. Once frozen solid, transfer the mini muffins to a freezer-safe bag or an airtight container. They can be frozen for up to 3 months.
Because of their small size, thawing is quick and convenient. You can simply leave them on the counter for about 30 minutes to thaw naturally before enjoying. Alternatively, for a warm, comforting treat, pop them into the microwave for a few seconds (10-15 seconds should be sufficient for a few muffins) and savor them as if they were freshly baked!
More Delicious Blueberry Recipes You’ll Love
If these mini blueberry muffins have awakened your love for all things blueberry, you’re in luck! Blueberries are incredibly versatile and feature prominently in many of our favorite baking recipes. Explore these other fantastic blueberry creations from our kitchen:
- White Chocolate and Blueberry Muffins
- Lemon Blueberry Blondies with Icing
- The Best Sourdough Discard Blueberry Muffins
- Glazed Blueberry Cake Donuts
Did you try this recipe?
We absolutely love hearing from you and seeing your wonderful creations! If you’ve baked these delightful mini blueberry muffins, please let us know what you thought by leaving a comment below. Your feedback is invaluable and helps other home bakers. Don’t forget to share your photos and tag us on your favorite social media platforms: Instagram, Facebook, & Pinterest! We can’t wait to see your mini muffin masterpieces!
Thank you for baking with us!
-Kayla
📖 Recipe
Best Mini Blueberry Muffins Recipe
Kayla Burton
Pin Recipe
Equipment
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Mini muffin pan with liners
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Mixing bowls
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Measuring spoons
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Scale/measuring cups
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Whisk
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Spatula
Ingredients
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup (66.67 g) granulated sugar
- ¼ teaspoon salt
- ½ tablespoon (6 g) baking powder
- ¾ cup blueberries fresh or frozen
- 1 large egg room temperature
- ½ cup (118.29 ml) buttermilk room temperature
- ¼ cup (59.15 ml) vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- ¼ cup (50 g) demerara sugar optional
Instructions
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Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners. If you don’t have liners, generously spray each cavity of the pan with non-stick baking spray.
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Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, salt, and baking powder until well combined. Add the blueberries to this dry mixture and gently toss them until each berry is lightly coated with flour. This helps prevent them from sinking.
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Mix Wet Ingredients: In a separate medium bowl, gently whisk the room-temperature egg. Then, stir in the buttermilk, vegetable oil, and vanilla extract until all wet ingredients are fully blended.
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Combine & Fold Batter: Pour the wet ingredients into the large bowl with the dry ingredients. Using a spatula, fold the mixture gently just until the flour streaks disappear. Be careful not to overmix, as this can result in tough muffins.
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Fill & Top: Evenly distribute the muffin batter into the prepared mini muffin liners, filling each about two-thirds full. If desired, sprinkle a little coarse demerara sugar on top of each muffin for a sweet, crunchy finish.
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Bake to Perfection: Bake the mini muffins on the middle rack of your preheated oven for approximately 13-16 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean. Allow the muffins to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
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Notes
Regular Sized Muffins: If you prefer to make standard-sized muffins, simply distribute the batter evenly between 12-14 regular muffin liners. Increase the baking temperature to 375°F (190°C) and bake for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time as needed, as oven temperatures can vary.
Storage: To maintain optimal freshness and moisture, store fully cooled mini muffins in an airtight container at room temperature for up to 5 days. For longer preservation, they can be stored in a freezer-safe bag or container in the freezer for up to 2 months. Thaw at room temperature or briefly warm in the microwave.
Nutrition: The provided nutrition information is an estimate per serving and is generated by an online calculator. Therefore, the calorie and nutrient accuracy is not guaranteed and may vary based on specific ingredients and brands used.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.