Mini Blueberry Muffins
These mini blueberry muffins are proof that good things come in a tiny package! Lightly sweetened and packed with juicy blueberries, they’re the perfect bite-sized treat for breakfasts, lunchboxes, or snacktime.
Do I pop one of these in my mouth each time I walk by a fresh batch? 🫐
Why yes, I do. They are that delicious, and especially lovely warm from the oven with a little touch of butter.
Made with simple ingredients, these bakery-style muffins always have the best light and fluffy texture. They also have some wholesome ingredients added in for the perfect balance of nutritious and delicious.
😋 Seriously delicious: Soft, moist, and bursting with berries, these mini muffins are so delicious. They’re light and fluffy with the perfect amount of sweetness.
🛒 Made with simple ingredients: No fancy ingredients needed here, just some simple pantry staples, plus blueberries.
🧁 Perfect for little hands: Kid-friendly size that’s great for snacks or lunchboxes. I find many muffins to be too big to pack, these are just the right size!
⏱️ Quick & easy: Just 10 minutes of prep time, they come together really quickly!
🧈 Customizable: Add lemon zest, crumble topping, or a swipe of butter when they come out of the oven.
🌞 Great for any time of day: We love these for breakfast, snacks, or a sweet treat in lunchboxes.
You’ll also want to try my other mini muffins: chocolate chip, banana, zucchini chocolate chip, and pumpkin.
Another killer muffin recipe!!! I didn’t think we could love any muffin as much as your zucchini chocolate chip, but this mini blueberry muffin showed up and showed out. So good! –Krista
Ingredient Notes
You’ll need some fresh ingredients and pantry staples for these muffins: flour (all-purpose and whole wheat), oatmeal, sugar, baking powder, baking soda, salt, milk, Greek yogurt, butter, egg, vanilla, blueberries, and coarse sugar (optional).
- Blueberries: You can use fresh blueberries or frozen blueberries. If blueberries aren’t in season, I would recommend using frozen, as they are usually a little sweeter.
Emily’s Tips & Tricks
- Pro tip: For perfect looking bite-sized blueberry muffins, save a few blueberries to top the mini muffins with before baking. Gently press them into the muffin batter and top with a sprinkle of turbinado sugar.
- Frozen blueberries: If you use frozen blueberries, toss in flour before folding into the batter to help them not sink to the bottom and not bleed as much color.
- Additions: Add a little lemon zest for an extra burst of bright flavor.
Mini Blueberry Muffin Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These mini blueberry muffins are tender, moist, and bursting with berries. A quick, nutritious snack that’s easy to make!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oatmeal
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/3 cup milk
- 1/2 cup vanilla Greek yogurt
- 1/2 cup melted butter
- 1 large egg
- 1 tsp. vanilla
- 1/2 cup blueberries + 1 Tbsp. flour (flour is for frozen blueberries)
- 1 Tbsp. coarse sugar (you may have extra)
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, oatmeal, sugar, baking powder, baking soda, and sea salt.
- In a medium bowl, whisk together milk, butter, eggs, and vanilla until smooth.
- Stir wet ingredients into dry ingredients and stir just until combined, being careful not to overmix. Fold in blueberries gently.
- Divide mixture into mini muffin tin and bake for 7 minutes, then lower heat to 350 degrees F and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
- Use muffin liners if necessary or spray pan with cooking spray before adding batter so the muffins pop out easily.
- Storage: Store the blueberry muffin minis in an airtight container at room temperature for 2-3 days.
- Freezer storage: Freeze muffins in an airtight container like a stasher bag or freezer bag (so you can remove as much air as possible) for 2-3 months. Take out to thaw before eating.
- Ingredient notes: You can use plain or vanilla Greek yogurt. I use a standard whole-wheat flour, but you could use your favorite whole-grain flour or even a white whole-grain flour. If you don’t have whole-wheat flour, you can use all all-purpose flour. Be sure to use old-fashioned or quick-cooking oats and not steel-cut oats! If you use frozen blueberries, toss them in flour before folding them into the batter. (You may have excess flour.)
- Special tools: A mini muffin pan is a must, and a triggered cookie scoop makes things really easy.
- Serve with: Milk, eggs, or hard-boiled eggs, and fresh fruit.
Serving Suggestions
We go through a batch of these mini muffins pretty quickly at our house as they are so delicious you may want to pop one in your mouth each time you walk by! But they are also perfect for breakfasts, lunchboxes, and snacks.
- Breakfast – Serve with some creamy scrambled eggs or breakfast sausage, fresh fruit, or a glass of milk.
- Lunchboxes – Most days we serve something a little sweet in lunch boxes and these are a great muffin for lunchboxes or packed school snacks.
- Snacks – Serve with some milk, cheese sticks, or nuts to balance out the mini muffins.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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we love these muffins. Have made them many times.
So glad to hear this, thank you Arianne!
Another killer muffin recipe!!! I didn’t think we could love any muffin as much as your zucchini chocolate chip, but this mini blueberry muffin showed up and showed out. So good!
AHHHH! Best comment ever. Thank you and so glad you all enjoyed. 🙂