Full of juicy blueberries, this easy-to-make mini blueberry muffins recipe is one our whole family loves. Make a batch of these mini blueberry muffins so you have some to enjoy now and some to freeze to enjoy later. These homemade mini blueberry muffins have the perfect sweet flavor that is bursting with blueberries.
Mini Blueberry Muffins Recipe
My kids love the mini muffin packs that you can buy in the store however they are costly and they are filled with preservatives. To make the kids happy I came up with this miniature blueberry muffin recipe. They say these homemade mini blueberry muffins are much better than the store-bought ones.
I have been making this homemade blueberry mini muffins recipe for years, every time I do the muffins are gone in no time! The kids are always waiting in the kitchen for them to come out of the oven so they can enjoy one right away.
This blueberry muffin bites recipe is easy to make and they are always a big hit in my house. This recipe makes a large batch of muffins which makes it great for meal planning. You can easily make a batch of muffins on the weekend and package the muffins up and the kids can enjoy them for breakfast, lunch, and snacks all week long.
If you are packing your kid’s lunches for school these mini blueberry muffins are perfect for packing in kids’ lunchboxes. If your kids are fans of the little bite muffins that come prepackaged, they are going to love these homemade mini blueberry muffins. Not only do they taste better but they are also a much healthier option.
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Tips for Making Blueberry Mini Muffins
Use a Good Mini Muffin Pan. Invest in a good-quality mini muffin pan. Non-stick pans are preferable as they make it easier to remove the muffins without sticking and maintain their cute shapes.
Preheat the oven. Preheat your oven to the required temperature before you start mixing the batter. This way, you can pop the muffins in the oven as soon as the batter is ready.
Mixing the Batter. Mix the wet ingredients and dry ingredients separately before combining them. This helps to ensure even distribution and prevents overmixing, which can make the muffins tough. Fold the blueberries into the muffin batter gently so you do not smush them.
Don’t Overmix. When combining wet and dry ingredients, stir until just combined. Overmixing can result in tough and dense muffins.
Fill the Cups Properly. Mini muffin cups are much smaller than regular muffin cups, so only fill them about two-thirds full. This allows the muffins to rise without overflowing.
Don’t over bake. Mini muffins have a much shorter cooking time then full-sized muffins. You want to be sure that you do not over bake the muffins.
Variation of this recipe
While this recipe is perfect as it is, if you wanna change things up a bit you can.
Coconut Blueberry Muffins. Add 1/2 a cup of shredded coconut to the muffin batter.
Lemon Blueberry Muffins. Add 2 tablespoons of lemon zest to the muffin batter.
Cinnamon Blueberry Muffins. Add 1 teaspoon of cinnamon to the muffin batter to make cinnamon blueberry muffins.
Add a streusel topping. You can add a streusel topping on top of the muffins before baking them. In a small bowl whisk together 1/2 cup all-purpose flour, 1/3 cup brown sugar, and 1 teaspoon ground cinnamon. Then add 1/4 cup of unsalted cold butter and cut into small pieces. Use your fingertips or a pastry cutter to incorporate the butter into the dry ingredients. Continue working the mixture until it resembles coarse crumbs. Sprinkle the topping on top after adding the muffin batter to the mini muffin pan.
How to store Mini Muffins
Before storing the muffins make sure they are completely cooled. Allow the mini muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Regardless of whether you store them at room temperature, in the refrigerator, or freezer, always use airtight containers or resealable bags.
Room Temperature. If you plan to consume the muffins within 2-3 days, you can store them at room temperature in an airtight container. Make sure the container is placed in a cool, dry place away from direct sunlight.
Refrigerator. If you need to store the muffins for a longer period, you can refrigerate them. Place them in an airtight container or sealable plastic bag. This helps maintain their moisture and freshness. They will keep in the fridge fo 3-4 days.
Can you freeze Blueberry mini muffins?
Yes! Mini muffins freeze well. Once cooled to room temperature, place them in a single layer on a baking sheet. Once they are frozen, transfer them to freezer bags or air-tight containers. Freezing them on a baking sheet prevents them from sticking together as they freeze.
Thaw the muffins at room temperature and briefly warm if you want them warm, them in the microwave before serving. Because these muffins are small, it only takes about 15 minutes for them to thaw at room temperature.
Can I Use Frozen Blueberries?
When you are making these moist and soft mini muffins you can use either fresh blueberries or frozen blueberries. If you are using frozen blueberries do not thaw them, put them into the muffin batter frozen.
Do I need to use a stand mixer?
No. You do not need to use a stand mixer to make these muffins. I prefer to use a stand mixer when baking muffins but you can use a large mixing bowl and a hand mixer instead of a stand mixer.
Can I use other berries in this recipe?
You can change out the blueberries in this recipe for strawberries or raspberries.
Can I make these into Lemon Blueberry muffins?
Yes! If you want to make lemon blueberry mini muffins all you need to do is add 2 tablespoons of lemon zest to the muffin batter when you are making it.
Can I Use Whole Wheat Flour with this recipe?
Yes. You can use whole wheat flour when making this muffin recipe.
How Long to Bake Mini Muffins
The great thing about making mini muffins is they take much quicker to bake than larger muffins. You only need to bake mini muffins for 8-13 minutes depending on the type of mini muffin that you are making.
Mini Blueberry Muffins Recipe Ingredients
All Purpose Flour. You can use whole wheat flour when making this recipe.
Baking Powder and salt.
Butter. You want to use unsalted butter. It is also a good idea to let the butter sit on the counter for a bit before making the muffin batter so it can soften.
Sugar. White granulated sugar is what we use in this recipe.
Eggs. It is best to use large eggs when you are baking.
Vanilla Extract. It is best to use homemade vanilla extract, but store bought will work too, just make sure it is real vanilla extract.
Milk. You can use whole milk, 2% milk, or skim milk for this recipe.
Blueberries. You can use fresh or frozen blueberries for this recipe.
How to Make Mini Blueberry Muffins
Preheat the oven to 350 degrees.
Line a mini muffin tin with paper muffin liners or spray with nonstick cooking spray.
In a small bowl add the dry ingredients, (flour, baking soda, salt and sugar) whisk together flour, baking powder, and salt, and set aside.
In the bowl of a stand mixer bowl add the butter and sugar. Beat on medium speed until combined and the mixture is light and fluffy.
Turn the mixer speed down to medium-low and add in the eggs, vanilla, and milk.
Mix until everything is mixed well. Scrape the sides if needed to make sure everything is fully mixed.
Turn the mixer speed down to low, add the flour mixture, and mix until just combined.
Remove the bowl from the mixer and carefully fold in blueberries with a silicone spatula.
Divide the batter evenly into 2 24-count mini muffin pans, using a small cookie scoop or a spoon to put the mixture into the muffin tins.
Bake for 10 to 13 min, until a toothpick inserted into the center, comes out clean. The total time it takes will depend on your oven.
When the muffins are done, cool them for a few minutes in the muffin pan before removing them to cool on a wire rack.
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The best Mini Blueberry Muffins recipe
- Preheat oven to 350 degrees.
- Line the muffin pan with paper muffin liners or spray with non stick cooking spray.
- In a small bowl, whisk together flour, baking powder, and salt and set aside.
- In your stand mixer bowl butter and sugar. Beat on medium speed until light and fluffy.
- Turn the mixer speed down to medium-low and add eggs, vanilla, and milk and mix until everything is mixed well. Scrape the sides if needed to make sure everything is fully mixed.
- Turn your mixer speed down to low and add the flour mixture and mix until just combined.
- Remove the bowl from your mixer and carefully stir in blueberries with a silicone spatula.
- Divide batter evenly into 2 mini muffin pans, using a cookie scoop to put the mixture into the muffin tins.
- Bake for 10 to 13 min, until a toothpick inserted into the center, comes out clean.
- When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
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