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Mini Blueberry Muffins

Time: 40 minutes
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These Mini Blueberry Muffins are loaded with fresh blueberries and the perfect breakfast or on-the-go snack. They’re a soft, bakery style recipe that is better than any store-bought mini muffins out there.

For another mini muffin recipe, try my Mini Chocolate Chip Muffins!

Two Mini Blueberry Muffins stacked on top of each other with blueberries and more on the side.

Unpopular opinion, but mini muffins are seriously underrated in comparison to the giant bakery ones. They’re the perfect 2 bite treat and you don’t have to commit to eating a massive muffin that leaves crumbs everywhere. Plus, these Mini Blueberry Muffins are the homemade version of nostalgic Little Debbie Mini Muffins.

Each bite is a dome of happiness! They have a fluffy interior that’s loaded with fresh blueberries, and the exterior is delicately crispy. These homemade Mini Blueberry Muffins are made with real ingredients you can pronounce, and I guarantee you will taste the difference too.

If you love sweet treats with fresh blueberries, try my Strawberry Blueberry Pie or Lemon Blueberry Cookies. I also love these blueberry waffles from my friend Erin, if you’re looking for another blueberry breakfast option.

The center of a Mini Blueberry Muffin to see bursting blueberries and a tender crumb.

Ingredients in Mini Blueberry Muffins

Here’s everything you will need to make this mini muffin recipe. Keep reading for important notes and potential substitutions.

  • All-Purpose Flour: Be sure to measure the flour correctly by using the spoon and level method. Too much can really ruin the texture of these mini muffins.
  • Granulated Sugar: Or raw cane sugar.
  • Baking Powder: This leavening agent makes the mini muffins tall and fluffy. Just make sure yours isn’t old or expired.
  • Salt
  • Ground Nutmeg: This little bit of spice takes the muffins from boring to bakery style flavor. Don’t leave it out!
  • Whole Milk: Make sure it’s set at room temperature for about 30 minutes prior to mixing up the batter.
  • Eggs: Brought to room temperature.
  • Oil: I choose avocado oil because it’s a healthy and flavorless oil that is great for baking. You can use canola oil or vegetable oil, but I recommend staying away from seed oils because they are inflammatory and harmful to the body.
  • Unsalted Butter: Melted and slightly cooled. If you use salted butter, omit the added salt.
  • Vanilla Extract
  • Fresh Blueberries: Wash and dry them first! You’ll also want to opt for small-sized blueberries when possible.
Ingredients. Needed. All-purpose flour, baking powder, salt, nutmeg, granulated sugar, whole milk, avocado oil, melted unsalted butter, eggs, vanilla extract, and fresh blueberries.

How to Make Mini Blueberry Muffins

Here’s a quick summary of the steps, the recipe card at the bottom will have complete instructions. You’ll also want to grab a 24-cavity mini muffin pan, an 18 inch disposable piping bag (or gallon plastic bag), and a wire cooling rack.

1. Whisk together the dry ingredients. In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Remove 1 tablespoon of the mixture to toss with the fresh blueberries. Set both aside.

2. Beat together the wet ingredients and add the dry. In a large bowl, whisk together the whole milk, eggs, avocado oil, melted unsalted butter, and vanilla extract. Add the dry ingredients and fold with a silicone spatula until almost all the flour has been absorbed.

3. Add the flour-coated blueberries. Pour in the blueberries and fold them in until fully incorporated. The batter should be lumpy and that’s okay, allow it to rest and absorb the flour for 15 minutes.

Mini muffin batter in a bowl topped with flour dusted blueberries.

4. Divide the batter. To make this easy, add the batter to a large piping bag or sealable plastic bag. Cut off 1″ of the end and divide the batter among the 24 cavities (fill them all the way to the top).

5. Bake the Mini Blueberry Muffins. They should be browned around the edges and lightly spring back to the touch. You can also toothpick test the mini muffins, it should come out clean with little crumbs. Allow the mini muffins to cool 5 minutes before removing from the pan and placing on a wire cooling rack to cool completely.

Storing and Freezing Information

Store your Mini Blueberry Muffins in an airtight container or sealable plastic bag. At room temperature they are best if eaten within 4 days, and in the refrigerator within 1 week.

If you are freezing the mini muffins, store them in a freezer bag with as much air removed as possible. I like to throw 2 or 3 into snack-sized bags for an easy, grab and go option. They will keep for up to 3 months and can easily be thawed at room temperature or in the microwave.

A pile of Mini Blueberry Muffins, ready to eat.

Recipe Tips & Extra Information

1. Do not over-mix the muffin batter. Once you add the blueberries it can be easy to overmix, because of the lumpy texture. But don’t worry, the lumps are a good thing and when we allow the batter to rest it absorbs that flour. So once all the flour has absorbed, stop mixing!

2. Please note the two different baking temperatures. For muffins that are tall, tender, and have a caramelized exterior, 2 baking temperatures is essential. The first (highest temperature) lifts the muffins quickly and caramelizes the outside. The second (lower temperature) allows them to cook through without burning.

Two mini muffins stacked on top of each other with more on the side. There are blueberries scattered throughout too.

Frequently Asked Questions (FAQ’s)

Can I use a standard muffin pan to make these blueberry muffins?

Yes, this Mini Blueberry Muffin recipe can be made into 12 standard-sized muffins. Prepare the recipe as written, divide the batter into a 12 cavity muffin pan and bake as directed.

More Muffin Recipes You Might Enjoy


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Enjoy Entirely, Elizabeth
Mini Blueberry Muffins stacked on top of each other with more blueberries and mini muffins on the side.

Mini Blueberry Muffins

Elizabeth Swoish
These soft Mini Blueberry Muffins are loaded with fresh blueberries and have the best bakery style texture. They are the perfect on-the-go snack or breakfast option.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Servings 24 mini muffins
Calories 72 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • ½ cup milk - whole, room temperature
  • 2 eggs - room temperature
  • ¼ cup avocado oil - or vegetable oil/canola oil
  • 2 tablespoons unsalted butter - melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 cup blueberries

INSTRUCTIONS
 

  • Set oven to 425 °F. Lightly grease a 24 count mini muffin pan with non-stick cooking spray.
  • In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Remove 1 tablespoon of the mixture and toss with the blueberries, set aside.
  • In a separate large bowl, lightly beat together the wet ingredients: milk, eggs, avocado oil, melted unsalted butter, and vanilla extract.
  • Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
  • Add the blueberries and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
  • Divide batter equally, filling the cavities to the top.
    ELIZABETH'S NOTE: The easiest way to do this is by putting the batter in a large piping bag or gallon bag. Snip off the tip and pipe it into the muffin pan.
  • Bake for 5 minutes. Reduce heat to 350 °F and continue to bake for another 8 to 10 minutes, until done. The muffins will be light brown on the top and sides, plus the top will spring back to the touch.
  • Let the Mini Blueberry Muffins cool for 5 minutes. Carefully remove them from the pan and transfer to a wire rack. Cool completely before enjoying.

RECIPE NOTES

 

STORING INFORMATION

  • At room temperature, in an airtight container or bag, for 3 to 4 days.
  • In the refrigerator, in an airtight container or bag, for 1 week.
  • In the freezer, in an airtight container or bag, for up to 3 months. Thaw at room temperature or in the microwave.
  • Feel free to portion out 2 or 3 mini muffins into snack sized bags and store as desired using the recommendations above.
 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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By Elizabeth Swoish on January 16th, 2025
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

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