There’s something magical about biting into a warm, fluffy mini blueberry muffin—the burst of juicy berries, the tender crumb, and that hint of vanilla sweetness. Whether you’re a busy parent looking for a quick breakfast solution, a baker craving a simple yet satisfying treat, or just someone who loves a perfectly portioned snack, this mini blueberry muffins recipe is your new go-to.
The best part? You don’t need fancy ingredients or hours in the kitchen. In just 30 minutes, you can have a batch of moist, bakery-style muffins ready to enjoy. Plus, they freeze beautifully, making them perfect for meal prep or last-minute cravings.
Let’s dive in—your next favorite muffin recipe is just a few steps away!
Table of Contents
Why This Mini Blueberry Muffins Recipe is a Keeper
Some muffin recipes disappoint—dry, dense, or lacking flavor. But this one? It’s different. After testing countless versions, I’ve perfected a mini blueberry muffins recipe that delivers every single time. Here’s why it stands out:
✅ Foolproof & Quick
- Ready in just 30 minutes—faster than a coffee run!
- Simple steps (no fancy techniques) for stress-free baking.
- Works with fresh or frozen blueberries, so you can make it year-round.
✅ Perfect Texture
- Moist & fluffy (never dry!) thanks to the right balance of butter and milk.
- Light crumb that melts in your mouth—no brick-like muffins here.
- Blueberries stay suspended (no sinking to the bottom!).
✅ Adaptable & Crowd-Pleasing
- Easily made gluten-free or dairy-free with simple swaps.
- Kid-approved (great for lunchboxes!) but elegant enough for brunch.
- Freezes beautifully—make a double batch for future cravings.
This isn’t just *a* recipe—it’s the recipe you’ll come back to again and again. Because when a muffin is this good, why settle for anything less?
Ingredients for the Best Mini Blueberry Muffins
Gathering the right ingredients is the first step to muffin perfection. Here’s everything you’ll need for light, fluffy mini blueberry muffins packed with juicy berry goodness:
Dry Ingredients
| Ingredient | Quantity | Key Purpose |
| All-purpose flour | 1 ½ cups | Provides structure |
| Granulated sugar | ¾ cup | Sweetness & browning |
| Baking powder | 2 tsp | For that perfect rise |
| Salt | ½ tsp | Balances flavors |
Wet Ingredients
| Ingredient | Quantity | Pro Tip |
| Milk (any kind) | ½ cup | Buttermilk adds extra tenderness |
| Large egg | 1 | Binds everything together |
| Melted butter | ⅓ cup | For richness (or use neutral oil) |
| Vanilla extract | 1 tsp | Enhances flavor |
The Star Ingredient
| Blueberries | 1 cup | Toss in 1 tbsp flour to prevent sinking |
Ingredient Notes:
- Flour alternatives: Whole wheat or 1:1 gluten-free flour work well
- Sugar options: Reduce to ½ cup for less sweetness, or use coconut sugar
- Butter substitute: Coconut oil or vegetable oil for dairy-free
- Blueberry tip: Frozen berries work great – no need to thaw!
Why this combination works: The precise balance of leavening, fat, and liquid creates muffins that are moist yet light, with just the right amount of sweetness to let the blueberries shine.
Step-by-Step Guide to Perfect Mini Blueberry Muffins
Follow these simple steps for bakery-quality muffins every time. I’ve included pro tips at each stage to ensure your mini muffins turn out fluffy, moist, and bursting with blueberries!
1. Prep Work (5 minutes)
- ✔️ Preheat oven to 375°F (190°C)
- ✔️ Grease mini muffin tin with butter or non-stick spray
- ✔️ Toss blueberries with 1 tbsp flour (prevents sinking)
Pro Tip: Use an ice cream scoop for evenly sized muffins!
2. Mix Dry Ingredients (2 minutes)
- In a large bowl, whisk together:
- 1½ cups flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
Pro Tip: Sift if your flour is lumpy for extra airiness!
3. Combine Wet Ingredients (3 minutes)
- In another bowl, mix:
- ½ cup milk
- 1 large egg
- ⅓ cup melted butter
- 1 tsp vanilla
Pro Tip: Cool melted butter slightly before adding to avoid cooking the egg!
4. Bring It All Together (2 minutes)
- Gently fold wet ingredients into dry ingredients
- Stop mixing when just combined (small lumps are OK!)
- Fold in blueberries with a spatula
Pro Tip: Overmixing = tough muffins!
5. Bake to Perfection (12-15 minutes)
- Fill muffin cups ¾ full
- Bake until golden and toothpick comes out clean
Pro Tip: Rotate pan halfway for even baking!
6. Cool & Serve (5 minutes)
- Let cool 5 minutes in pan
- Transfer to wire rack
Pro Tip: They’re amazing warm with a pat of butter!
Troubleshooting Help:
- If muffins stick: Run knife around edges
- If tops pale: Brush with milk last 2 minutes
- If dry: Reduce bake time by 2 minutes next batch
This method guarantees perfect mini blueberry muffins with:
✨ Domed tops
✨ Tender crumbs
✨ Even blueberry distribution
Now breathe in that amazing aroma – your kitchen smells like a bakery!
3 Secrets for Perfect Mini Blueberry Muffins
Want bakery-quality results every time? These simple tricks make all the difference:
1. Keep Them Extra Moist
• Use room temperature ingredients
• Don’t overmix – stir just until combined
• Substitute ¼ cup milk with yogurt or sour cream
2. Prevent Blueberry Sinking
• Toss berries in flour before adding
• Fold them in last, very gently
• Use smaller blueberries if possible
3. Get That Perfect Rise
• Check your baking powder is fresh
• Fill cups ¾ full – no more, no less
• Bake on middle oven rack
Remember: The best muffins come from not overthinking it!
Mini Blueberry Muffins Nutrition Facts
Here’s what you’re getting in each delicious bite of these mini blueberry muffins. All values are approximate and based on a batch of 24 mini muffins:
| Nutrition | Per Muffin | % Daily Value* |
| Calories | 85 kcal | 4% |
| Total Fat | 3g | 4% |
| – Saturated Fat | 1.8g | 9% |
| Cholesterol | 15mg | 5% |
| Sodium | 85mg | 4% |
| Total Carbohydrates | 13g | 5% |
| – Dietary Fiber | 0.5g | 2% |
| – Sugars | 7g | |
| Protein | 1.5g | 3% |
| Vitamin D | 0.1mcg | 1% |
| Calcium | 30mg | 2% |
| Iron | 0.5mg | 3% |
| Potassium | 30mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet.
Key Nutrition Notes:
- Lower sugar than store-bought versions (most commercial muffins contain 12-15g sugar each!)
- Good source of quick energy from carbohydrates
- Contains beneficial antioxidants from blueberries
How to Make Them Healthier:
✓ Reduce sugar to ½ cup
✓ Use whole wheat flour
✓ Substitute applesauce for half the butter
Remember – everything in moderation! These mini muffins are perfectly portioned for a satisfying treat.
Your Mini Blueberry Muffin Questions Answered
1. Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly – just toss them in flour while still frozen (no need to thaw) to prevent color bleeding. You may need to add 1-2 extra minutes to the baking time.
2. How do I store these muffins to keep them fresh?
For best results:
Room temperature: 2-3 days in an airtight container
Refrigerator: Up to 1 week
Freezer: 3 months (thaw at room temperature or warm briefly in microwave)
3. Why did my muffins turn out dense instead of fluffy?
This usually happens when:
The batter was overmixed (stop as soon as ingredients are combined)
Old baking powder was used (check the expiration date)
Too much flour was measured (spoon flour into measuring cup, don’t scoop)
Got more questions? Drop them in the comments below!
Your Perfect Mini Blueberry Muffins Await!
There you have it—the ultimate mini blueberry muffins recipe that delivers moist, fluffy perfection in just 30 minutes! Whether you’re baking them for a quick breakfast, an afternoon snack, or a sweet treat to share, these little bites of blueberry bliss are sure to become a favorite.
Why You’ll Love This Recipe:
✔️ Quick & easy – No complicated steps or fancy ingredients
✔️ Customizable – Swap ingredients to suit your dietary needs
✔️ Freezer-friendly – Make ahead for busy mornings
✔️ Crowd-pleasing – Loved by kids and adults alike
Final Baker’s Tip:
For an extra-special touch, sprinkle the tops with turbinado sugar before baking—it adds a delightful crunch and makes them look bakery-worthy!
Now it’s your turn—preheat that oven, grab your mixing bowl, and get ready to fill your kitchen with the irresistible aroma of freshly baked blueberry muffins. Don’t forget to share your creations with us—we’d love to see your muffin masterpieces!
Happy baking! 🧁💙
Author’s Top Picks
If you loved these mini blueberry muffins, you’ll adore these other tried-and-true recipes:
- Gluten-Free Bagels – Chewy, golden, and perfect for breakfast (even gluten-free skeptics rave about them!).
- Creamy Coconut Shrimp Recipe – A 20-minute tropical escape with luscious coconut sauce.
Both are quick, crowd-pleasing, and packed with flavor—just like these muffins!