Hey guys! My grandma and I just made these amazing mini blueberry muffins for Sunday brunch, and I had to share them with you. They're quick, easy, and perfect for busy mornings when you want something homemade but don't have hours to spend in the kitchen. Plus, my grandma shared her secret trick to make these mini blueberry muffins extra tender and bursting with flavor—let me show you how it's done!
These mini blueberry muffins are truly special because they combine the perfect balance of sweetness with those juicy blueberry pops in every bite. When I was growing up, these mini blueberry muffins were always my favorite weekend treat, and now I make this mini blueberry muffin recipe at least twice a month. Trust me, once you try this mini blueberry muffins recipe, you'll be hooked too!
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Ingredients
Here's everything you'll need to make these delightful mini blueberry muffins. Check out the image below to see all the ingredients prepped and ready to go!
- Blueberries: 1 cup fresh or frozen blueberries (if using frozen, keep them frozen to prevent purple batter)
- Flour: 1¾ cups all-purpose flour
- Sugar: ¾ cup granulated sugar, plus extra for sprinkling
- Baking powder: 2 teaspoons (make sure it's fresh and double-acting)
- Salt: ¼ teaspoon
- Oil: ⅓ cup vegetable or canola oil
- Egg: 1 large egg, at room temperature
- Milk: ⅔ cup (dairy or non-dairy both work great)
- Vanilla extract: 1½ teaspoons
I love using oil instead of butter in these mini blueberry muffins because it creates the most tender, moist texture that stays fresh for days. My grandma insists that this is the secret to perfect mini blueberry muffins! If you're wondering why we use all-purpose flour in this mini blueberry muffin recipe, it's because it provides just the right structure while keeping the muffins light and fluffy.
Instructions
Follow these steps to make the perfect mini blueberry muffins. Don't forget to check out the step-by-step images to guide you!
Prepare Muffin Batter
- Step 1: Preheat your oven to 400°F (204°C). Line your mini muffin tin with paper liners. This mini blueberry muffin recipe will make about 22 mini muffins.
- Step 2: Lightly grease or spray the tops of the muffin tin with oil to prevent the tops from sticking. If you have a high-quality nonstick pan, you might be able to skip this step.
- Step 3: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This forms the base of your mini blueberry muffins.
- Step 4: Choose a measuring jug that holds at least 1 cup. Add the oil first, then crack in the egg. Pour in enough milk to reach the 1-cup line (about ⅓ cup). Add the vanilla extract and whisk until everything is well combined.
- Step 5: Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. The key to perfect mini blueberry muffins is to be careful not to overmix! The batter will be thick, and that's exactly what you want.
- Step 6: Gently fold in the blueberries. For mini blueberry muffins, you might want to use wild blueberries if available, as they're smaller and distribute better in mini muffins.
Bake Muffins
- Divide the batter between the mini muffin cups. Fill each cup almost to the top for perfect mini blueberry muffins with nice domed tops. Sprinkle a little sugar on top of each muffin for that beautiful crackly crust that makes homemade mini blueberry muffins so special.
- Bake mini blueberry muffins for 12 to 15 minutes or until tops are no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter. Mini blueberry muffins bake faster than standard-sized ones, so keep a close eye on them!
- Transfer to a cooling rack. These mini blueberry muffins are delicious warm or at room temperature.
Cooking Tips
Don't worry if your mini blueberry muffin batter looks a little lumpy—it's all part of the magic! Overmixing is the enemy of tender mini blueberry muffins, so a few lumps in the batter is better than a tough muffin.
My grandma's top mini blueberry muffins tip: after you fold in the blueberries, let the batter rest for 5 minutes before portioning it into the muffin cups. This gives the flour time to hydrate and results in a more tender mini blueberry muffin.
When making mini blueberry muffins, use a small cookie scoop to portion the batter—it makes the process so much cleaner and ensures all your mini blueberry muffins are the same size!
Personal Anecdotes
This mini blueberry muffin recipe became my go-to for playdates after my friend's daughter declared them "the best mini blueberry muffins ever!" One time, my neighbor's picky eater even asked for seconds and then requested these mini blueberry muffins for her birthday treat at school. That's when I knew this mini blueberry muffins recipe was truly special!
Grandma always says that the best conversations happen over fresh mini blueberry muffins and coffee. There's something about these bite-sized treats that brings people together, and I've found that to be so true in my own home.
Substitutions
If you need to adjust this mini blueberry muffins recipe for dietary preferences, here are some easy swaps:
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill to make gluten-free mini blueberry muffins.
- Dairy-free: Use your favorite non-dairy milk in this mini blueberry muffin recipe. I've made these mini blueberry muffins with oat milk, almond milk, and coconut milk with great results.
- Egg-free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for vegan mini blueberry muffins.
- Sugar alternatives: You can swap the granulated sugar for coconut sugar or even reduce the amount for less sweet mini blueberry muffins.
Variations
Want to mix up your mini blueberry muffins recipe? Try these fun variations:
- Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter for bright, zesty mini blueberry muffins.
- Mixed Berry: Substitute half the blueberries with raspberries or blackberries for mixed berry mini muffins.
- Streusel Topped: Make a simple streusel with butter, flour, and sugar to sprinkle on top of your mini blueberry muffins before baking.
- Whole Wheat: Use half whole wheat flour for more nutritious mini blueberry muffins.
Equipment
Here's what we use to make these mini blueberry muffins:
- Mini muffin tin (22-24 cups)
- Paper liners
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cookie scoop (optional but helpful)
If you don't have a mini muffin tin, you can make standard-sized mini blueberry muffins in a regular muffin tin. You'll get about 10 regular-sized mini blueberry muffins, and you'll need to increase the baking time to 15-20 minutes.
Storage
These mini blueberry muffins stay fresh longer than you might expect! Here's how to store them:
- Room temperature: Place your mini blueberry muffins in an airtight container or plastic bag and store at room temperature for up to 3 days.
- Refrigerator: These mini blueberry muffins will last up to a week in the refrigerator. Just bring them to room temperature before serving, or warm them for 10-15 seconds in the microwave.
- Freezer: Mini blueberry muffins freeze beautifully! Wrap them individually in aluminum foil or place them in freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave.
Top Tip
My grandma's secret tip for perfect mini blueberry muffins is to add the milk slowly while mixing the wet ingredients. This ensures everything combines properly and creates the perfect texture for your mini blueberry muffins. Also, don't skip the sprinkle of sugar on top—it creates that beautiful bakery-style crackly crust that makes these mini blueberry muffins extra special!
FAQ
How many calories in a mini blueberry muffin?
Each mini blueberry muffin contains approximately 85-95 calories, depending on the exact size. They're the perfect portion-controlled treat!
How long to bake mini blueberry muffins?
Mini blueberry muffins typically take 12-15 minutes at 400°F (204°C). Always check with a toothpick inserted in the center—it should come out with a few moist crumbs, not wet batter.
How many carbs in a mini blueberry muffin?
Each mini blueberry muffin contains approximately 14-16 grams of carbohydrates. The exact amount will depend on the size of your mini muffin tin.
Can I make mini blueberry muffins ahead of time?
Absolutely! Mini blueberry muffins are perfect for meal prep. You can make the batter the night before (keep the blueberries separate and fold them in just before baking), or bake the mini blueberry muffins completely and store them as directed above.
Conclusion
Making these mini blueberry muffins with my grandma reminded me why I love cooking so much—it's not just about the food, but the memories we create along the way. There's something magical about transforming simple ingredients into these perfect little bites of blueberry goodness.
Every time I make this mini blueberry muffins recipe, I'm transported back to my grandma's kitchen, watching her gently fold the blueberries into the batter with such care. Now I get to share that same joy with my own family and friends, and there's nothing better than seeing their faces light up when they bite into these perfect mini blueberry muffins.
I hope this recipe becomes a favorite in your home too! If you loved these mini blueberry muffins, check out these other family favorites: Grandma's Secret One-Hour Sourdough Discard Rolls and Blended Chocolate Overnight Oats Recipe.
Happy baking!
Mini Blueberry Muffins
Equipment
- 1 Mini muffin tin (22-24 cups) Nonstick preferred
- 1 Mixing bowls Large for dry ingredients, medium for wet ingredients
- 1 Measuring cups & spoons For accurate measurements
- 1 Whisk For mixing dry ingredients
- 1 Rubber spatula For folding in blueberries
- 1 Cookie scoop Optional, for even portioning
- 1 Oven Preheated to 400°F (204°C)
Ingredients
- cup Blueberries Fresh or frozen (keep frozen if using)
- 1 ¾ cups All-purpose flour Provides structure
- ¾ cup Granulated sugar Plus extra for sprinkling on top
- 2 teaspoons Baking powder Fresh and double-acting
- ¼ teaspoon Salt Enhances flavor
- ⅓ cup Vegetable or canola oil For moisture and tenderness
- 1 large Egg At room temperature
- ⅔ cup Milk Dairy or non-dairy alternative
- 1 ½ teaspoons Vanilla extract For extra flavor
Instructions
- Preheat oven to 400°F (204°C) and line mini muffin tin with paper liners. Lightly grease the top of the pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate measuring cup, whisk the oil, egg, and vanilla, then add milk until it reaches the 1-cup mark. Stir well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in the blueberries carefully, ensuring they are evenly distributed. Let the batter rest for 5 minutes.
- Scoop batter into mini muffin cups, filling nearly to the top. Sprinkle a little sugar on each muffin for a crunchy top.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For extra flavor, add lemon zest to the batter for a bright citrusy twist.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
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Storage:
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months (wrap muffins individually).
- To reheat, microwave for 10-15 seconds or warm in an oven at 300°F (150°C) for 5 minutes.
Nutrition
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Pairing
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