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 and have some to enjoy now and some to freeze and enjoy later. These blueberry muffins have the perfect sweet flavor that is bursting with blueberries.

Mini Blueberry Muffins

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 mini blueberry muffin recipe. They say these homemade mini blueberry muffins are even better than the store-bought ones.

I have been making this 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.

Muffin Recipes

Tips for Making 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.

Preparation. 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.

Baking Time and Temperature. Mini muffins bake faster than regular muffins. Check for doneness a few minutes before the minimum baking time to avoid overcooking.

How to store Mini Muffins

Allow the mini muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container to keep them fresh.

Can you freeze mini muffins?

Yes! Mini muffins freeze well. Once cooled to room temperature, place them in a single layer in a freezer-safe container or a freezer bag.

Thaw them at room temperature and briefly 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.

Supplies needed for Mini Blueberry Muffins

Mini Blueberry Muffins Ingredients

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cupmilk
2 cups blueberries

How to Make Mini Blueberry Muffins

Preheat the oven to 350 degrees.

Line the muffin pan with paper muffin liners or spray with nonstick cooking spray.

In a small bowl add the dry ingredients and, 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 and 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 and 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 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.

Recipe FAQs

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.

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.

Blueberry Recipes