These mini blueberry muffins are pure nostalgia. I remember opening a snack bag of blueberry mini muffins after school and immediately smelling sweet, blueberry goodness. My recipe for these bite size muffins makes the most delicious, moist muffins with a slight tang from the buttermilk and little pops of sweetness from the blueberries.
Make these mini muffins for kids or anyone looking for a sweet bite of childhood! They taste even better than the packaged version and are sure to bring a smile to your face.
For a delicious banana bread version of these blueberry muffins, try my Blueberry Banana Muffins recipe!
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.
- The blueberries add a sweet and tart pop of flavor in every bite.
- They freeze really well so you can have mini blueberry muffins whenever your craving strikes!
- They're like a mini, less sweet version of my White Chocolate and Blueberry Muffins.
- 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.
- Vegetable oil keeps the muffin batter extra moist.
- 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.
- Bake full-sized muffins instead of mini muffins using a lined cupcake tin.
- Mix in mini chocolate chips for an extra sweet muffin!
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, trying not to break the blueberries.
Step 4: Fill mini muffin liners with 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.
The baking time for these mini muffins is about 13-16 minutes.
Yes, you can in these mini muffins.
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.
How to Store Blueberry Muffins
Store fully cooled blueberry muffins in an airtight container on the counter for 3-5 days.
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 15-30 minutes to thaw before eating.
Best Mini Blueberry Muffins
- Mini muffin pan with liners
- Mixing bowls
- Measuring spoons
- 1 cup all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ¾ cup blueberries fresh or frozen
- 1 large egg room temperature
- ½ cup buttermilk room temperature
- ¼ cup vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- ¼ cup demerara sugar optional
- 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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.