Have you ever had a craving for something sweet but didn't want to commit to a full-sized muffin? That's exactly why I fell in love with these mini blueberry muffins! There's something magical about popping these tiny, bursting-with-flavor treats into your mouth. I made these last weekend when Emily had some friends over, and they disappeared faster than I could say "Who wants seconds?" The best part? They're ready in just 25 minutes from start to finish!
These mini blueberry muffins are everything you want in a breakfast treat – moist, tender, packed with juicy berries, and topped with a delightful crunch of demerara sugar. I've been making this recipe for years, tweaking it until it was absolutely perfect, and now I'm so excited to share it with you!
Why you will like this recipe
- These muffins are incredibly quick to make – just 10 minutes of prep and 15 minutes in the oven
- The perfect bite-sized portion that's great for kids' lunchboxes or breakfast on-the-go
- Bursting with juicy blueberries in every bite (no sad, berry-free muffins here!)
- They freeze beautifully, so you can always have a sweet treat ready when you need one
- The optional demerara sugar topping adds the most delightful crunch (I'm obsessed!)
- Versatile recipe that works with both fresh and frozen blueberries
Ingredients for mini blueberry muffins
- ▢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
Equipment needed
- ▢Mini muffin pan with liners
- ▢Mixing bowls
- ▢Measuring spoons
- ▢Scale/measuring cups
- ▢Whisk
- ▢Spatula
Instructions for mini blueberry muffins
- Preheat oven to 350°F and fill a mini muffin pan with liners. (I've learned the hard way that forgetting the liners leads to a sticky mess!)
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. This is where measuring properly makes all the difference – I now weigh my flour for perfect results every time.
- Toss in the blueberries to lightly coat them in the flour mixture. This little trick prevents them from sinking to the bottom of your muffins. Game changer!
- In a medium bowl, gently whisk the egg and then stir in the buttermilk, vegetable oil, and vanilla extract. The buttermilk makes these incredibly tender – I wouldn't substitute it!
- Fold the wet ingredients into the dry ingredients just until the flour streaks disappear. I'm always tempted to overmix, but stopping when there's just barely no dry flour visible keeps these muffins perfectly light.
- Evenly distribute the batter into the prepared pan. I like to use a small cookie scoop for this – it makes the process so much cleaner and ensures even-sized muffins.
- Sprinkle the tops with demerara sugar (optional, but honestly, why would you skip this?). The crunch it adds is absolutely divine!
- Bake on the middle rack until a toothpick comes out of the center clean (about 13-16 minutes). My oven runs hot, so mine are perfect at exactly 14 minutes.
- Transfer to a wire rack once they're cool enough to touch. Though I'll admit, we've definitely burned our fingers grabbing these when they're too hot because they smell SO good!
Storage & reheating
These mini muffins stay fresh in an airtight container at room temperature for up to 5 days, though they've never lasted that long in my house! For longer storage, pop them in a freezer bag and freeze for up to 2 months.
To reheat from frozen, I either let them thaw naturally on the counter for about 30 minutes or microwave them for about 15-20 seconds. Emily actually loves eating them still slightly frozen in the summer – she says they taste like little blueberry ice cream bites!
If you want to refresh day-old muffins, 10 seconds in the microwave brings back that fresh-baked softness.
Variations and tips
Tips from my kitchen to yours
- Don't skip tossing the blueberries in flour! This prevents them from sinking to the bottom of your muffins.
- Room temperature ingredients really do make a difference here – I've made these with cold ingredients straight from the fridge, and the texture just isn't the same.
- If you don't have buttermilk, you can make your own by adding ½ tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. I've done this many times in a pinch!
- Want to make cleanup easier? Use parchment liners – the muffins never stick to them!
Creative variations
Have you ever tried mixing up the flavors? Here are some of my favorite twists:
- Add a teaspoon of lemon zest for bright, citrusy mini lemon-blueberry muffins
- Swap half the blueberries for raspberries for a mixed berry version
- Sprinkle a tiny bit of cinnamon in the batter for a warm, cozy flavor
- Add 2 tablespoons of poppy seeds for blueberry poppy seed mini muffins
Frequently asked questions
Yes! You can use either fresh or frozen blueberries in this recipe. If using frozen, there's no need to thaw them first - simply toss them in the flour mixture as directed to prevent sinking and bleeding into the batter. I actually prefer frozen wild blueberries when making these in winter – they're smaller and distribute better throughout the mini muffins!
The recipe already includes the best technique - tossing the blueberries in the flour mixture before adding the wet ingredients. This light coating helps suspend the berries throughout the batter during baking. I learned this trick from my mother-in-law who makes the most amazing blueberry muffins, and it's been a game-changer for all my berry baking!
Absolutely! As noted in the recipe, distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. I often make a batch of both sizes – regular for breakfast and mini for snacking!
Store these mini muffins in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy after freezing, simply thaw at room temperature or microwave for a few seconds. I like to freeze them individually on a baking sheet first, then transfer to a container – this way they don't stick together!
Recipes you may like
- Buttermilk Pancake Mix Recipe - Another breakfast favorite that uses buttermilk! These pancakes pair wonderfully with these mini muffins for a special breakfast.
- Homemade Waffle Cookies with Maple Glaze - If you're in a baking mood, these waffle cookies are another quick treat that's perfect with tea or coffee.
- Sourdough French Toast - For a complete breakfast spread, add this french toast to your mini blueberry muffins for a meal everyone will love!
Conclusion
These mini blueberry muffins are one of those recipes I come back to again and again. They're perfect for busy mornings, afternoon snacks, or even as a sweet addition to a brunch spread. The burst of blueberry flavor in every bite makes them irresistible, and their small size means you can enjoy one (or three!) without any guilt.
What I love most about this recipe is how versatile it is – make them with fresh or frozen berries, add different flavors, or size them up for regular muffins. However you make them, I can promise they'll disappear quickly!
If you try these mini blueberry muffins, I'd love to hear how they turned out for you! Don't forget to save this recipe to Pinterest for later – these are definitely worth coming back to!
Sarah
Best Mini Blueberry Muffins
Equipment
- Mini muffin pan with liners
- Mixing bowls
- Measuring spoons
- Scale/measuring cups
- Whisk
- Spatula
Ingredients
- 1 cup all-purpose flour weighed in grams (125 g) 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
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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