These Mini Blueberry Muffins are ready in just 24 minutes and bursting with fresh blueberries in every bite! Perfectly sized for lunchboxes and snacking, with a tender, buttery crumb that stays moist for days. One batch makes 24 mini muffins - perfect for parties or meal prep!
Anything Mini Just Always Tastes Better
I love a good blueberry muffin. It reminds me of trips to the US as a kid and the luxury of having a sweet muffin for breakfast. This might be the way it's done over there, but in Sweden sweets for breakfast was reserved solely for birthdays.
This mini version is bursting with all the blueberry flavor you'd expect, and make the perfect grab-and-go snack. And they're mini, so go ahead an grab two, or three, while you're at it!
They're based on my classic muffin recipe which has been tried and tested over the years, and always results in a moist and perfectly soft muffin. All done with classic pantry ingredients and super easy prep.
Just Pantry Staples + Fresh Blueberries
What Butter to Use
I used salted butter, but you can also use unsalted butter and add a quarter teaspoon of fine table salt.
Vanilla Extract or Vanilla Powder?
The vanilla flavor is an important part of this recipe, so if you can, it's worth using a good quality vanilla extract or vanilla powder. You can also use vanilla sugar or something similar if that's what you have
How to Make Incredible Muffins
1. Mix Butter + Sugar
Start by mixing together room temperature butter and sugar until it's creamy and fluffy. Don't rush this step, it's important for the finished texture!
2. Add Egg + Vanilla
Add egg and vanilla extract (if using a dry version like vanilla powder, add it with the flour instead) and mix until well combined and fluffy.
3. Dry + Wet Ingredients
In a separate bowl, combine flour and baking powder, then mix it in with the milk. Mix until just combined, not more, you do not want to overmix the batter.
4. Add Blueberries
Gently fold in the blueberries, taking care not to overmix.
5. Scoop + Top
Scoop batter into a lined mini muffin tin, then top with sugar.
6. Bake
Bake until golden and done, a tooth pick inserted into the middle of a muffin should come out dry or with just a tiny little bit of batter.
Top tips for the best muffins
Use room temperature ingredients. Butter, eggs and milk all need to be room temperature to avoid the batter breaking.
Mix well before adding the dry ingredients. At this point you want to mix it really well - first the sugar and butter, and then again after adding eggs.
Don't overmix after adding flour. After adding the dry ingredients you want to mix as little as possible. Make sure it's combined, then stop mixing. It's even better to have some small pockets of flour than to overmix it. If you overmix at this point, the muffins will not be as moist and tender.
Do not over fill the muffin liners. Fill them just ¾ of the way to the top. As the muffins will rise they might otherwise spill over.
Storing & Freezing
Storing: Store in a muffin tin or plastic bags in room temperature. These muffins are moist and delicious for up to 5 days.
Freezing: Let the mini muffins cool down almost all the way, then place them in freezer bags or other airtight containers and freeze. Stored like this, they'll be good for at least 3 months.
More Quick & Easy Muffin Recipes
- Raspberry Muffins35 Minutes
- Cinnamon Muffins with Cinnamon Sugar Topping28 Minutes
- Cranberry Muffins28 Minutes
- Strawberry Muffins32 Minutes
- Easy Vanilla Muffins28 Minutes
- Cranberry White Chocolate Muffins40 Minutes
- Lemon Muffins30 Minutes
- Double Chocolate Chip Muffins25 Minutes
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Recipe
Mini Blueberry Muffins
Print RateIngredients
- ½ cup salted butter at room temperature, cut in small pieces; or unsalted + a pinch of salt
- ½ cup sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract or vanilla powder / vanilla sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup milk at room temperature
- 2 cups fresh blueberries
- 1 tablespoon sugar optional, for topping the muffins
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place sugar and butter in a large bowl and mix until light and creamy.½ cup salted butter, ½ cup sugar
- Add the egg and vanilla extract and mix until fluffy.1 egg, 1 teaspoon vanilla extract
- In a separate small bowl, mix together flour and baking powder. Add the flour mixture to the egg, butter & sugar and mix just enough for it to be well blended, don't mix more than necessary.1 cup all-purpose flour, 1 teaspoon baking powder
- Add milk, and mix until just smooth - not more.½ cup milk
- Gently fold in the blueberries.2 cups fresh blueberries
- Scoop batter into muffin liners, filling them no more than ¾ of the way. Optional: top with sugar.1 tablespoon sugar
- Bake in the middle of the oven for 12-14 minutes. Test with a cake tester or toothpick - it should come out with no or very little cake batter when they are done.
Equipment (may contain affiliate links)
- Mini muffin tin
- 24 muffin liners*
- Measuring cups (metric or US)*
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
Yes! Don't thaw them first or the color will bleed. Add frozen berries directly to the batter and increase bake time by 1-2 minutes. Fresh blueberries give slightly better flavor, but frozen work fine as well.
Yes! Instead of using a mini muffin pan, line a regular muffin pan with paper liners and bake them for 18-22 minutes instead.
Almost any fruit will work in this mini blueberry muffin recipe. Fresh strawberries, chopped cherries, and raspberries are all great options, just make sure to chop into appropriately sized pieces.
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