mini blueberry muffin recipe
The Best mini blueberry muffin recipe
I love how they’re versatile too. You can make a batch ahead and freeze them, so they’re always ready when you need them. They’re also a great way to use up fresh blueberries—no one gets left over, and the flavor stays bright and fresh. Plus, they’re a healthier option than most muffins because they’re made with whole wheat flour and minimal added sugar. It’s a small change that makes a big difference, and my family’s favorite way to enjoy them is straight from the pan, warm and gooey. They’re perfect for any occasion—whether it’s a weekend brunch, a quick lunch for the kids, or just a cozy morning treat.
Easy Mini Blueberry Muffins
Light, tender muffins packed with juicy blueberries and a hint of cinnamon. Perfect for breakfast or a snack.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp granulated sugar (optional, for extra sweetness)
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a muffin tin or line with paper liners. -
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. -
3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. -
4
Fold in the blueberries and any optional sugar. -
5
Fill the muffin cups two-thirds full with batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Muffin tin
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mini Blueberry Muffins Works
❓ Frequently Asked Questions About Mini Blueberry Muffins
How do I know if my oven is preheated enough for these muffins?
Yes, your oven should be fully preheated to 375°F (190°C) for about 15–20 minutes before adding the batter. A simple test is to place a small metal spoon in the center of an empty baking sheet and slide it out after 10 minutes—if it’s still warm to the touch, your oven is ready.
Can I make these muffins ahead of time?
Yes, you can bake the muffins and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, warm them in a 350°F (175°C) oven for 5–10 minutes until crisp.
What if I don’t have a muffin tin?
No muffin tin? No problem! Use a greased 9-inch round cake pan and bake at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted comes out clean. They’ll be slightly denser but still delicious.
How can I adjust the recipe for a larger batch?
Double the batter (or triple it) and bake in a larger muffin tin (12–16 cups). For a single-layer pan, use a 9×13-inch pan and reduce baking time to 20–25 minutes. Keep an eye on them—they’ll brown faster in larger batches.
Why do my muffins turn out dry?
Dry muffins usually happen when the batter is overmixed or the leavening agent (baking powder) isn’t fresh. Gently fold in the dry ingredients until just combined to avoid overworking the batter. If your baking powder is old, replace it for better rise.
