Sweet and bursting with flavor, these mini blueberry muffins are easy to make and perfect for parties! Made with ingredients you already have on hand, these mini muffins are the perfect bite-sized snack.
These blueberry muffins are bursting with fresh flavor and make the perfect grab-and-go snack. They're a great way to use up all your overripe, juicy blueberries!
With classic pantry ingredients, the result is a comforting, sweet and buttery blend with a pop of blueberry... all in just two bites.
Why you will love this recipe
- Easy to make with just 8 ingredients that you probably already have
- Lots of natural blueberry flavor with a refreshing burst in each bite
- The best muffin base resulting in a moist, cupcake-like taste
- Quick to make with only 10 minutes of prep
- Miniature in size, so they're perfect on the go and in lunchboxes
What you need to make them
Ingredient notes & substitutions
- Fresh blueberries: use ripe blueberries for the best flavor of the mini blueberry muffins
- Butter: I like to use salted butter for my muffins, but unsalted butter with a quarter teaspoon salt works too. Make sure the butter is at room temperature before using.
- Vanilla extract you can sub out for vanilla powder or vanilla sugar
How to make them
- Mix the sugar and the butter in a large mixing bowl until creamy and fluffy
- Whisk in the eggs and vanilla extract
- Mix until it's very fluffy
- Add in the flour and baking powder and mix gently
- Add milk and mix just enough for it to be well blended
- Fold in the blueberries.
- Scoop the batter into a lined mini muffin tin and sprinkle sugar on top
- Bake 12-14 minutes, testing with a toothpick before removing them from the oven
Tips & tricks
- Do not overbake the muffins as you want them to come out moist and fluffy
- Use room temperature ingredients so that the batter doesn't break
- Don't overmix the batter after adding the dry ingredients. Better to have some pockets of flour, than an overmixed batter.
- Test your muffins with a toothpick or cake tester to ensure they're cooked just right - it should come out dry, or with just a tiny bit of batter on
- Only fill the muffin cups ¾ of the way to the top. As the mini blueberry muffins rise, any further, and they'll spill over.
- Switch it up by topping the muffins with a tablespoon of lemon zest before baking instead of sugar
Storing, Freezing & Reheating
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, before placing them in a freezer bag or airtight container and freezing. Stored like this, they'll be good for at least three months.
Yes, but fresh blueberries will give these mini muffins a better burst of flavor. If using frozen blueberries, do not thaw them first or the color will bleed into the muffin batter. You might need to add 1-2 minutes to the cook time, as they will cool down the batter.
Yes! Instead of using a mini muffin pan, line a regular muffin pan with paper liners and bake them for 18-22 minutes instead.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes?
- Strawberry Muffins
- Blueberry Banana Muffins
- Double Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Raspberry Muffins
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Min Blueberry MuffinsPrint Rate
- 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
- 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 eggs 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)*
- Do not overbake the muffins as you want them to come out moist and fluffy.
- Use room temperature ingredients so that the wet ingredients mix smoothly.
- Only mix the batter ingredients as much as necessary. When in doubt, err on the side of caution. Overmixed batter makes for dry muffins.
- Test your muffins with a toothpick or cake tester to ensure they're cooked just right - they should come out dry, or with just a tiny bit of batter on
- Only fill the muffin cups ¾ of the way to the top. As the mini blueberry muffins rise, any further and they'll spill over.
- If you don't want a sugary topping, try using a tablespoon of lemon zest on top of the muffins before baking for an uplifting twist.
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.