These mini blueberry muffins are pure nostalgia. I remember opening a snack bag of Entenmann's Little Bites® Blueberry Muffins after school and immediately smelling sweet, blueberry goodness! My recipe for these bite-size blueberry muffins makes the most delicious, moist treats.
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Make these mini muffins for kids or anyone looking for a sweet bite of 90s childhood! Of all the Little Bites flavors, blueberry was my favorite! The fudge brownie bites were a very close second, though.
This mini blueberry muffin recipe tastes even better than the packaged version with a slight tang from the buttermilk and little pops of sweetness from the blueberries. They're sure to bring a smile to your face. 😊
For a delicious banana bread version of these blueberry muffins, try my Blueberry Banana Muffins recipe!
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Why You'll Love This Recipe
- These easy blueberry muffins have less than 10 ingredients and come together in minutes.
- The muffin batter is sweet and moist, like my mini honey muffins!
- The blueberries add a sweet and tart pop of flavor to every bite.
- They freeze well so you can have mini blueberry muffins whenever a craving strikes!
- They're like a mini, less sweet version of my White Chocolate and Blueberry Muffins.
Ingredients
- You'll need several pantry staples including all-purpose flour, granulated sugar, salt, and baking powder.
- You can use fresh or frozen blueberries to make these mini muffins.
- Buttermilk adds a slight tang to offset the sweetness of the muffins. I don't recommend substituting it in this recipe.
- Vegetable oil keeps the muffin batter extra moist, but any neutral oil will do.
- Vanilla extract adds a delicious sweet flavor to the batter.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add in a teaspoon of lemon zest to the batter for lemon blueberry mini muffins.
- Gently swirl a little bit of blueberry jam into the batter before scooping into the muffin liners for an extra sweet, fruity treat!
- Bake full-sized muffins instead of mini muffins using a lined cupcake tin. Fill each muffin cup ⅔ of the way full, and adjust the baking time as needed.
- Mix in mini chocolate chips for an extra sweet muffin!
- Add a streusel topping like I do in these Apple Streusel Muffins.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, salt, and baking powder. Lightly coat the blueberries in the dry mixture.
Step 2: In a medium bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract.
Step 3: Fold the wet ingredients into the dry ingredients. Try not to break the blueberries.
Step 4: Fill mini muffin liners with muffin batter. Sprinkle coarse demerara sugar on top (optional). Bake at 350°F until a toothpick comes out clean. Transfer to a wire rack to cool.
Expert Baking Tips
- Whether you use fresh or frozen, lightly coating your blueberries in the dry ingredients helps prevent them from sinking to the bottom of the muffins while baking.
- Make sure to gently fold all of your ingredients together so your blueberries remain intact. If some do burst, your batter may have some purple streaks, but the muffins will still taste delicious.
- Keep an eye on your mini muffins in the oven as they bake quickly and you don't want to overbake them.
Recipe FAQs
The baking time for these mini muffins is about 13-16 minutes.
These pans are generally found in the kitchenware section of retail stores. I have the USA Pan Mini Muffin Pan which can be bought in select stores, online, or you might luck out and find it at a thrift store like I did!
That's okay! These can be made without any parchment baking cups. Just be sure to spray the pan with a non-stick baking spray before distributing the batter.
Yes, the blueberries can be substituted for another fruit. However, I don't recommend using a fruit with a higher water content than blueberries.
For moist muffins, be careful not to overmix the batter, avoid overfilling the muffin cups, and keep a close eye on your oven.
How to Store Blueberry Muffins
Room Temperature
Store fully cooled blueberry muffins in an airtight container on the counter for 3-5 days.
Freezing Instructions
Place mini muffins in a freezer bag, and freeze for up to 3 months. Because they are so small, you can leave them on the counter for about 30 minutes to thaw before eating. Or, pop them in the microwave for a few seconds and enjoy them warm!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Best Mini Blueberry Muffins Recipe
Equipment
- Mini muffin pan with liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup (66.67 g) granulated sugar
- ¼ teaspoon salt
- ½ tablespoon (6 g) baking powder
- ¾ cup blueberries fresh or frozen
- 1 large egg room temperature
- ½ cup (118.29 ml) buttermilk room temperature
- ¼ cup (59.15 ml) vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- ¼ cup (50 g) demerara sugar optional
Instructions
- Preheat oven to 350°F and fill a mini muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Toss in the blueberries to lightly coat them in the flour mixture.
- In a medium bowl, gently whisk the egg and then stir in the buttermilk, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
- Evenly distribute the batter into the prepared pan. Sprinkle the tops with demerara sugar (optional).
- Bake on the middle rack until a toothpick comes out of the center clean (about 13-16 minutes). Transfer to a wire rack once they're cool enough to touch.
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These mini muffins are so delicious. This is the best recipe I have tried. Love them!
I'm so happy to hear that!! Thanks, Kimberley!
The muffins came out so good! They are super light, fluffy and the perfect amount of sweetness.
I didn't have buttermilk so I used whole milk and apple cider vinegar to make my own buttermilk.