Mini Blueberry Muffins

These tender and moist Mini Blueberry Muffins are packed with juicy blueberries and a touch of sweetness, making them the perfect breakfast or snack. Ready in under 30 minutes, this easy homemade recipe delivers bakery-quality muffins with a golden, sugar-crusted top.

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Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast muffins, easy blueberry muffins, homemade muffins, Mini Blueberry Muffins, quick muffins

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings: mini muffins

Calories: 90kcal

Cost: $6

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.
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.

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