Please note this post contains affiliate links.
These Mini Blueberry Muffins are soft, fluffy, and filled with bursts of blueberries in every bite. Made with simple ingredients and ready in 20 minutes, it’s ideal for breakfast, snacks, or lunchboxes!
about These Mini Blueberry Muffins
These mini blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite. The batter comes together in one bowl and bakes in just 10-12 minutes. That means you can have warm, homemade muffins ready in about 20 minutes total. Their small, bite-sized shape makes them easy to grab for breakfast, add to brunch spreads, tuck into lunchboxes, or enjoy as an afternoon quick snack.
I’ve made these mini blueberry muffins countless times for meal prep and weekend brunches. One trick I’ve learned: if you’re using frozen blueberries, add them straight from the freezer. This prevents the batter from turning purple and keeps the berries from bleeding too much during baking.
Because they are mini, they bake much faster than traditional muffins. The short oven time means warm muffins are ready quickly, which is one of the reasons these easy blueberry muffins are such a reliable option when you want something homemade without spending a lot of time in the kitchen.
Why You’ll Love This Recipe
- Bite-sized muffins are easy to grab for snacks or breakfast
- Batter mixes together quickly with simple pantry ingredients
- Short bake time means fresh muffins in about 20 minutes total
- Great recipe to make ahead for meal prep or lunchboxes
- Easy to double when baking for a crowd
- Works with fresh or frozen blueberries year-round
ingredients
Flour. Use all-purpose flour for this recipe to give the muffins structure while keeping them light and fluffy. A 1:1 gluten-free baking flour blend can be substituted to make the muffins gluten-free.
Sugars. The combination of brown sugar and granulated sugar adds balanced sweetness and a subtle depth of flavor.
Baking powder. Baking powder helps the muffins rise and develop a fluffy texture.
Vegetable oil. Vegetable oil keeps the muffins moist and tender. If preferred, melted unsalted butter or melted coconut oil can be used as an alternative.
Egg. A room-temperature large egg helps bind the batter and creates a soft crumb. Letting the egg sit out briefly before mixing helps it incorporate smoothly.
Vanilla extract. Vanilla adds a warm flavor that complements the berries and enhances the sweetness of the batter.
Milk. Whole milk adds moisture and helps create a smooth batter. Non-dairy milk options like almond milk or oat milk can be used as a substitute.
Blueberries. Frozen or fresh blueberries both work well in this recipe. If using frozen berries, add them directly from the freezer so the batter keeps its color.
this recipe’s must-haves
A mini muffin tin is necessary for creating the small, snackable shape of these muffins.
Two metal mixing bowls make the process simple by separating the dry and wet ingredients before combining them.
A spatula works best for gently folding the batter so it stays light and tender.
Using a cookie scoop or spoon helps portion the batter evenly into each muffin cup. This ensures they bake consistently and finish at the same time.
A wire cooling rack allows air to circulate around the muffins after baking. This helps them cool evenly and keeps the bottoms from getting soggy.
how to make Mini Blueberry Muffins (step-by-step)
Preheat
Preheat the oven to 375˚F and lightly spray a mini muffin tin with nonstick spray or line with mini parchment liners.
Whisk
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until combined.
Mix
In a separate bowl, stir together oil, egg, vanilla extract, and milk until smooth.
Fold and Fill
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Carefully fold in the blueberries. Spoon the blueberry muffin batter mixture into the muffin cups, filling each about three-quarters full.
Bake and Cool
Bake for 10 to 12 minutes until the tops spring back when lightly touched and the edges are just starting to turn golden. Make sure not to overbake them as they can dry out quickly. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Fold the batter only until the ingredients are combined to keep muffins light and fluffy
- Fill muffin cups about three-quarters full so the tops dome nicely without overflowing
- Use frozen blueberries straight from the freezer to prevent the batter from turning purple
- Toss blueberries lightly in flour before adding them to help keep them from sinking
- Use a room temperature egg so the batter incorporates smoothly
- Let muffins rest in the pan for five minutes, so they finish setting before removing
- Room temperature ingredients mix together more smoothly and create a more uniform batter
- Check muffins at 10 minutes, because mini muffins bake fast and can go from perfect to overdone quickly
variations
You can swap the blueberries for raspberries, diced strawberries, or blackberries if you want to change up the flavor.
Adding lemon zest to the batter gives the muffins a bright citrus note. The lemon pairs especially well with the sweetness of the berries.
A pinch of cinnamon can be stirred into the batter for a lightly spiced version. The warm spice adds depth without overpowering the fruit.
For a bakery-style texture, sprinkle a little coarse sugar over the muffin tops before baking. This adds a light crunch to the finished muffins.
If you want larger muffins, the batter can be baked in a standard muffin tin. Increase the baking time to about 18-22 minutes.
More Muffin Recipes to Try Red Velvet Muffins I Orange Cranberry Muffins I Banana Bread Muffins I Mini Chocolate Chip Muffins
faqs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work well. Add them directly from the freezer so the batter maintains its color.
Can I make regular-sized muffins instead?
Yes. Use a standard muffin tin and bake them for about 18 to 22 minutes until fully cooked.
How do I keep blueberries from sinking?
Tossing the berries lightly in flour before folding them into the batter can help keep them distributed evenly.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with Mini Blueberry Muffins
A warm cup of coffee or tea pairs nicely with these muffins and makes them a great option for breakfast or a mid-morning break.
Serving them alongside a fresh fruit salad can help create a balanced breakfast spread with added color and freshness.
Yogurt with a drizzle of honey also works well as a side and adds a creamy element to the meal.
They can also be part of a brunch board served with White Chocolate & Cranberry Scones, Raspberry Chocolate Croissant French Toast Bake, and small jars of jam.
For a little extra sweetness, a light drizzle of honey, cinnamon whipped cream or lemon glaze can be added before serving.
how to store mini blueberry muffins
Store: Place the muffins in an airtight container at room temperature for up to 5 to 7 days.
Reheat: Warm in the microwave for about 10 to 15 seconds if you prefer them slightly warm.
Freeze: Flash freeze mini muffins on a baking sheet in a single layer for about 2 to 3 hours. Then store muffins in a freezer bag or freezer-safe container for up to 3 months. Thaw at room temperature or warm gently before serving.
More Blueberry Brunch Recipes
If you enjoy baking with blueberries, these Blueberry Jalapeño Bacon Cornbread Muffins offer a sweet and savory combination that works well for brunch.
Another cozy brunch option is this Blueberry Lemon Streusel Coffee Cake, which pairs beautifully with a morning cup of coffee.
For a larger brunch gathering, Blueberry Cream Cheese French Toast Casserole is a comforting make-ahead dish that feeds a crowd.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Finally, if you make this mini blueberry muffin recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
Mini Blueberry Muffins
equipment
- Mini muffin tin
- Two mixing bowls
- spatula
- A cookie scoop or a spoon for filling cups evenly
- wire cooling rack
ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp fine kosher salt
- 1/3 cup vegetable oil
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 6 to 8 oz fresh or frozen blueberries generous 1 cup
instructions
- Preheat the oven to 375˚F. Lightly spray the inside of a mini muffin tin with cooking spray. You could also use mini muffin parchment liners, if you prefer.
- Add flour, granulated sugar, brown sugar, baking powder, and salt to a large bowl. Whisk together until combined. Set aside.
- In a separate medium bowl, stir together oil, egg, vanilla extract, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Do not over mix.
- Gently fold in the blueberries
- Spoon the batter into muffin tins. Fill each muffin cup about 3/4 full or so.
- Bake for 10 to 12 minutes, until cooked through and the edges are just starting to turn golden brown.
- Cool in the tin for 5 minutes before removing to wire cooling racks to cool the rest of the way.
- Store in an airtight container at room temperature for up to 5 to 7 days.
video
notes
- Milk substitute: Any non-dairy milk, such as oat milk or almond milk, works as a 1:1 substitute for the milk in this recipe.
- Oil substitute: Melted coconut oil or melted butter can be used in place of vegetable oil if you prefer.
- Sugar note: The brown sugar helps keep these muffins moist for longer, so avoid replacing it entirely with granulated sugar.
- Don’t overbake: Remove the muffins from the oven as soon as the edges turn golden. Because they are mini muffins, they can dry out quickly if baked too long.
- Liners note: If you are using parchment muffin liners, you do not need to spray the muffin tin beforehand.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
