If you’re looking for a tasty, easy-to-make treat that’s perfect for breakfast or as a snack, mini blueberry muffins are the way to go! These little bites are soft, fluffy, and packed with sweet blueberries.
They’re ideal for a quick morning pick-me-up or for something to nibble on throughout the day. Whether you’re baking for yourself, your family, or friends, this mini blueberry muffin recipe is sure to be a hit.
In this blog post, I’m going to share everything you need to know about making mini blueberry muffins—from the ingredients like baking powder, frozen blueberries, and a light, fluffy batter, to the step-by-step instructions, plus some tips and ideas to make them your own. You’ll also learn how to properly whisk your ingredients for the perfect texture. Ready to get started?
Why You’ll Love This Recipe
Let’s face it, who doesn’t love a warm, fresh muffin straight from the oven? But mini blueberry muffins take it to a whole new level. They’re cute, bite-sized, and perfect for popping into your mouth whenever you need a little something sweet.
Plus, they’re easy to make, and you can even tweak the recipe to fit your needs. Want to make them gluten-free? No problem! Prefer to swap in almond flour for a lighter blueberry muffin? You can totally do that too!
The best part? These blueberry muffins freeze beautifully, so you can bake a big batch with frozen blueberries and have a treat ready whenever you want. The soft, fluffy batter comes together quickly, especially when you use a good whisk and a touch of baking powder for that perfect rise.
Recipe Overview
Here’s a quick glance at what you’ll need to know before you get started:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 24 mini muffins
- Difficulty Level: Easy
- Dietary Info: Can be made gluten-free, dairy-free, or vegan with simple swaps!
Now, let’s gather everything you need for these mini blueberry muffins!
Ingredients
You probably already have most of these ingredients in your kitchen! Here’s what you’ll need:
Dry Ingredients:
- 1 ½ cups all-purpose flour (or almond flour if you want to make it gluten-free)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but adds a nice warm flavor)
Wet Ingredients:
- ½ cup sugar (you can use coconut sugar or any sweetener you like)
- 2 large eggs (or egg substitute for a vegan version)
- ¼ cup milk (dairy or plant-based, like almond milk)
- ¼ cup melted butter (or coconut oil if you want a dairy-free version)
- 1 teaspoon vanilla extract
Fresh Ingredients:
- 1 cup fresh or frozen blueberries (fresh is best, but frozen works too)
- 2 tablespoons lemon zest (optional, but gives a fresh, zesty kick)
Equipment Needed
Here’s a quick list of what you’ll need to make these muffins:
- Mini muffin tin (if you want to make them mini-sized)
- Muffin liners (optional)
- Mixing bowls (one for dry ingredients, one for wet)
- Whisk or spoon
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
Ready to bake? Let’s go through the steps to make these mini blueberry muffins together!
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This way, the oven is nice and hot when you’re ready to bake.
Step 2: Prepare the Muffin Tin
Line your mini muffin tin with muffin liners (if you want), or simply grease it with butter or cooking spray to prevent the muffins from sticking.
Step 3: Mix Dry Ingredients
In a bowl, whisk together your flour, baking powder, salt, and cinnamon. This will help everything mix together evenly when you add the wet ingredients.
Step 4: Combine Wet Ingredients
In another bowl, whisk together the sugar, eggs, milk, melted butter, and vanilla extract. Mix it all until it’s nice and smooth.
Step 5: Mix Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients and stir gently until they’re just combined. Be careful not to overmix, as this can make the muffins dense.
Step 6: Fold in the Blueberries
Now for the fun part! Gently fold in the blueberries (and lemon zest if you’re using it). Try not to crush the berries—just fold them in carefully.
Step 7: Scoop and Bake
Use a spoon or a cookie scoop to fill each muffin cup about 2/3 of the way full. Bake the muffins for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Mini muffins bake quicker, so keep an eye on them!
Step 8: Cool and Enjoy!
Let your muffins cool in the tin for a few minutes before moving them to a wire rack. Once they’re cool enough to handle, they’re ready to eat! Enjoy with a cup of tea, coffee, or a glass of milk.
Tips for Perfect Mini Blueberry Muffins
- Don’t Overmix: This is key! If you mix the batter too much, your muffins will be tough. Just stir until everything is combined using a gentle whisk or spoon.
- Frozen Blueberries?: If you’re using frozen blueberries, toss them in a little flour before folding them into the batter. This helps keep them from sinking to the bottom while baking your blueberry muffins.
- For Extra Fluff: Add an extra teaspoon of baking powder for fluffier muffins.
- Customize the Sweetness: If you want less sugar, feel free to cut back or swap for a natural sweetener like maple syrup or honey. It works especially well in a blueberry muffin recipe.
- Use a Cookie Scoop: For uniform muffins, use a cookie scoop to fill the muffin tin.
Variations You Can Try
While these mini blueberry muffins are great as is, you can always get creative with them! Here are some variations you might enjoy:
1. Almond Flour Blueberry Muffins
Want a gluten-free muffin? Substitute the all-purpose flour with almond flour. These will have a slightly denser, nutty flavor that pairs perfectly with the blueberries. Don’t forget to add a little baking powder to help them rise nicely.
2. Vegan Blueberry Muffins
Swap the eggs for flax eggs (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water = 1 egg) and use almond milk and coconut oil to keep it dairy-free and vegan. Use a whisk to combine the wet ingredients before adding them to the batter.
3. Old-Fashioned Blueberry Muffins
If you prefer a more traditional muffin, you can bake them in a regular muffin tin for a slightly bigger, heartier version. Try using frozen blueberries if fresh ones aren’t available — just toss them in a little flour before folding into the batter.
4. Lemon Poppy Seed Blueberry Muffins
Add poppy seeds and a little lemon juice to the batter for a fresh twist. The lemon flavor works wonderfully with the blueberries. A touch of baking powder ensures they stay light and fluffy.
5. Chocolate Chip Blueberry Muffins
Want to satisfy your sweet tooth even more? Add a handful of chocolate chips to the batter for a fun, indulgent muffin. Make sure to whisk the wet and dry ingredients separately before combining for the best texture.
Why These Mini Blueberry Muffins Are Perfect for You
These mini blueberry muffins are not only delicious but also super versatile. You can make them with gluten-free flour, swap in healthier sweeteners, or add your favorite ingredients to the batter to make them just how you like.
Plus, they’re a great way to get in some fruit—those juicy blueberries are packed with antioxidants!
Whether you’re baking for yourself, your family, or as a treat for friends, this mini muffin recipe is a winner. And since they freeze so well, you can always have a batch on hand for when those muffin cravings hit! Just remember, if you’re using frozen blueberries, give them a quick toss in flour before folding them into the batter.
So, grab your ingredients, your whisk, and a little baking powder, and start baking these amazing mini blueberry muffins today. You’ll love them, and so will anyone who gets to enjoy them with you!
I hope this mini blueberry muffin recipe brings some joy to your kitchen. Happy baking!
