These easy mini blueberry muffins are perfectly fluffy, tender, and delicious. With fresh blueberry flavor in every bite, this moist muffin recipe makes the perfect portable breakfast or anytime treat.
💡Is it better to use fresh or frozen blueberries for muffins?
You can use either fresh blueberries or frozen blueberries for this mini muffin recipe, but fresh will hold their shape better. This is because frozen blueberries contain more moisture and act differently when baked. Frozen blueberries can make for extra runny and purple-dyed batters. Be sure to read my expert tips for help avoiding these issues.
🌟 Why this is the best recipe
- Simple recipe - These easy mini muffins are made from only a few easy-to-find ingredients, and a full batch takes less than 15 minutes to bake. Other mini blueberry muffin recipes use a lot more ingredients, including sour cream, brown sugar, and greek yogurt. My simplified recipe is for everyone, regardless of your baking skill level, and it's so straightforward that you'll keep coming back to make it again and again.
- Delicious - This is the best mini blueberry muffins recipe. They're kid-friendly and incredibly tasty. Their enticing smell will fill your kitchen, and their irresistible flavor will treat your tastebuds. Perfect for toddlers, kids, and your adult family members as well!
- Great for meal prep - You can make these muffins ahead of time and heat them up on a busy morning when you're rushing out of the house. You'll be grateful for an easy breakfast that's ready for you whenever you need it.
- Customizable- The traditional blueberry flavor is amazing, but if you're looking to switch things up, this recipe makes it easy! For example, you can swap in mini chocolate chips for a delicious batch of mini chocolate chip muffins. Or, swap blueberries for raspberries! Feel free to experiment!
📝 Ingredient notes
- Granulated sugar: I use white granulated sugar to sweeten the batter. Check out my sugar guide to learn how to use different types of sugar in baking.
- Butter: Be sure to use unsalted butter to control the amount of salt in this recipe. Also, make sure your butter has reached room temperature before you cream it. Do not use melted butter.
- Egg: This recipe uses just one egg, but it should be mixed in at room temperature to help the ingredients emulsify. If pressed for time, feel free to set the egg in a bowl of warm water for 5 minutes to bring it to room temperature.
- All purpose flour: I use all-purpose flour in this recipe for mini blueberry muffins. This common flour is also known as plain flour and gives these mini muffins the bulk of their structure. To learn more about different types of flour and baking, read my flour guide. For more information on the different flour storage solutions and equipment, read my how to store flour guide.
- Baking powder: This helps give the mini blueberry muffins their rise. If you don't have baking powder on hand, check out my guide for baking powder substitutes.
- Salt: A little bit of salt enhances the flavor and balances the sweetness of this mini blueberry muffin recipe.
- Whole milk: High fat content milk helps give the muffins a superior taste and texture. Make sure the milk is at room temperature for the batter to emulsify properly.
- White Vinegar and Baking Soda: This secret ingredient pairing is what I use to create perfectly moist muffins. Just ½ teaspoon baking soda mixed with ½ teaspoon vinegar will do the trick.
- Blueberries: Fresh, juicy blueberries are preferred, but frozen can also work.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to make mini blueberry muffins
These moist mini blueberry muffins are so easy to mix, bake, and store. Be sure not to skip any steps, especially the vinegar and baking soda mixture that makes these muffins extra fluffy.
- Grease your mini muffin pan with butter and preheat your oven to 175C / 347F (no fan). You can also use paper mini muffin cups.
- In a large bowl, use an electric hand mixer to cream together the butter and sugar until pale and fluffy. Then, mix in the egg.
- Sift together the flour, baking powder, and salt to remove any lumps, then fold this dry mixture into the wet mixture, alternating with the milk and finishing with the dry ingredients. Use a rubber spatula at this point, not a mixer.
- In a small bowl, mix together the vinegar with baking soda. Quickly fold this bubbly mixture into the muffin batter, then fold in half of the blueberries.
- Pipe or spoon the blueberry muffin batter to fill the cavities of your mini muffin pan. Then, evenly place the remaining blueberries on top of the mini muffins.
- Bake the blueberry mini muffins for about 13 minutes or until slightly golden brown.
- Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container.
💡 Top Tip: Use a piping bag or small cookie scoop to evenly fill the muffin cups with batter. This method also reduces the mess that is made when filling mini muffin pans.
✨ Flavor variations and substitutions
There are so many ways to customize and enhance these mini muffins with blueberries! Here are some ideas to get you started.
- Spices - A pinch of pumpkin pie spice, ginger, or nutmeg helps warm up this batter to give it a special flair during the holiday season. You can also add aromatic flavor with a splash of vanilla extract or a dash of lemon zest.
- Purees - To make banana blueberry mini muffins, try adding banana puree to the batter as I do in my Banana Mini Muffins recipe.
- Glaze - Glaze goes great on muffins. It helps keep them extra moist and adds complementary flavor. Try this delicious blueberry glaze from my Blueberry Donuts to really double down on the flavor.
- Streusel - Top the muffins with my delicious streusel crumb topping before baking for extra crunch and flavor. You can't beat mini blueberry muffins with crumb topping!
- Egg Replacements - This recipe only uses one egg, but you can make these muffins egg-free by utilizing my guide on egg substitutions.
- Butter Replacements - If necessary, you can swap out the butter in this recipe with one of the simple suggestions from my butter substitute guide.
- Flour Replacements - If you would like to make gluten-free or whole wheat muffins, check out my flour guide for suggestions on how to use different types of flour.
🎓 Expert tips
- Make sure all ingredients are at room temperature before you start working with them. This is a necessary step to ensure easy and thorough emulsification.
- Measure your flour accurately using a digital scale. It's easy to measure incorrectly using measuring cups, and too much flour will give you dense and dry muffins.
- If using frozen blueberries, be sure to rinse the berries in cold water several times and dry them on paper towels to keep them from bleeding into your entire batter and coloring it purple.
- Mini muffin baking time depends largely on their size. Even mini muffin cups can vary in size from pan to pan, so it's important to consider visual cues like the browning on top. Another helpful measure of how long to cook mini muffins is if you stick a toothpick in the middle of one and it comes out clean with a few crumbs, the muffins are ready to come out.
- Be careful not to overwork the batter for these easy blueberry muffins. Overmixing can lead to very dense mini blueberry muffins instead of the tender, fluffy texture you're looking for.
To store your mini blueberry muffins at room temperature, keep them in an airtight container lined with paper towels to absorb any excess moisture. Your muffins can be kept at room temperature for 2-3 days or in the refrigerator for up to 5 days. Check out my muffin storage guide for more information on the best storage methods for muffin recipes.
To freeze your mini blueberry muffins, cool them completely, then wrap each muffin in either aluminum foil or plastic wrap. This will help avoid freezer burn. You can package your wrapped mini muffins in a freezer bag or container and store them in the freezer for up to 3 months.
To prevent blueberries from sinking, fold only half of them into the batter and place the other half on top of the batter after filling the muffin pan. You can also toss blueberries in a bowl with 1-2 tablespoons of flour to keep them suspended in the batter while baking.
Muffin tins should be filled ⅔-3/4 of the way full. Be sure to consider the height of your muffins and any toppings you plan to include when choosing how full to fill the muffin tin.
To prevent the bottoms of the muffins from getting soggy, be sure to transfer them to a cooling rack within a few minutes of completing their baking time. If you leave the muffins in the tin to cool, steam can get trapped between the pan and muffin and cause sogginess. A cooling rack will allow steam to escape freely.
🧁 More muffins and Mini cakes
Mini Blueberry Muffins
- 100 g (½ cups) Granulated sugar
- 113 g (1 stick) Unsalted butter room temperature
- 1 Egg
- 1 teaspoon Vanilla extract
- 150 g (1¼ cups) All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 150 g (⅔ cups) Whole milk room temperature
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
- 130 g (¾ cups) Blueberries fresh works best
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- In a large bowl, cream room temperature butter with sugar with an Electric hand mixer then mix in the egg and vanilla extract
- In a small bowl, mix vinegar with baking soda. It will be super bubbly, fold into the muffin batter quickly then fold in half of the blueberries.
- Pipe or spoon and muffin batter into the cavities of your muffin tin then place the other half of the blueberries on top of the batter equally between the cavities.
- Bake the mini blueberry muffins for about 13 minutes
- Serve the muffins fresh or store them at room temperature for 2-3 days in air-tight container
- All ingredients must be at room temperature to properly emulsify: eggs, butter, milk.
- You might be able to make more or less mini muffins with this recipe, depending on the size of your mini muffin tin cavities. Mine has 24
- Digital scale is required for a consistent, happy baking experience:)
- Do not overwork the muffin batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Make sure to properly grease your mini muffin tin with butter so the muffins can easily pop out after baking
- Baking this muffin takes 13 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid muffin underbaked, however do not over bake them as that would result in a dry texture