These mini blueberry muffins have everything you are looking for in a tiny package! With a bakery-style light and fluffy batter, these blueberry mini muffins also have some nutritious ingredients thrown in for a perfect balance. This mini blueberry muffin recipe is based off of my mini chocolate chip muffins recipe, so you know it’s going to be a good one.
Serve this mini blueberry muffin recipe as a part of breakfast spreads (try lox and bagels or bacon egg and cheese bagels), in lunchboxes (try the egg and cheddar protein box), or as a snack. They have the perfect blend of fun and nutrition, which always makes everyone happy.
Estimated reading time: 7 minutes
Table of Contents
- What You’ll Love About Blueberry Mini Muffins
- How to Make Mini Blueberry Muffins
- Frequently Asked Questions
- Storage Instructions
- What to Serve with Blueberry Mini Muffins
- More Easy Muffin Recipes
- It’s 5pm. Are you still wondering what’s for dinner?
- Helpful Tools to Make Mini Blueberry Muffin Recipe
What You’ll Love About Blueberry Mini Muffins
- Fluffy, light texture
- Lightly sweetened
- Mini and fun!
- Made with pantry staple ingredients
- Just 10 minutes prep time
- Just 15 minutes baking time
- Perfect for breakfasts, lunches, and snacks
The ingredients for this mini blueberry muffin recipe are simple and basic and you probably have most of them in your pantry already:
- All-purpose flour
- Whole wheat flour
- Old-fashioned oats
- Baking powder + baking soda
- Sea salt
- Greek yogurt – I’ve used vanilla, but you could also use plain. You could also use sour cream.
- Vanilla extract
- 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.
- Coarse sugar – This is optional, but I love a sprinkle of coarse sugar for a crunchy texture and a little extra sweetness.
How to Make Mini Blueberry Muffins
Let’s get to the best mini blueberry muffins! Simply mix up the batter and bake:
- Mix dry ingredients. In a large mixing bowl, stir together all purpose flour, whole wheat flour, oatmeal, sugar, baking powder, baking soda, and sea salt.
- Mix wet ingredients. In a medium bowl, whisk together milk, Greek yogurt, melted butter, egg, and vanilla.
- Mix blueberry muffin batter. Stir wet ingredients into dry ingredients, just until mixed. Fold in blueberries gently.
TIP: If using frozen blueberries, toss them in flour before folding into batter.
- Bake muffins. Divide mixture into a silicone mini muffin pan (use a small cookie scoop to make this easy) and bake at high temperature, then lower heat and bake until muffins are done.
TIP: Use muffin liners or cooking spray to help muffins release. I’ve found that they pop out of the silicone mini muffin pan easily, but if you’re using a traditional pan, line and spray if necessary.
- Cool muffins. Let muffins cool completely by placing the whole pan on a wire rack.
Frequently Asked Questions
How long to bake mini muffins?
This blueberry mini muffin recipe uses a baking technique to help them be tall and fluffy. They are cooked at high temperature for the first part of baking, then lower the heat until they are fully baked. So it takes about 15 minutes total baking time in the oven.
Can I change the flours?
I played with the flour mixture ratio for this mini blueberry muffin recipe and found that a combination of all-purpose flour, whole wheat flour, and oats works best. It results in in muffins that are made with whole grains, but are still light and fluffy.
You can use all all-purpose flour, but I wouldn’t recommend using all whole wheat flour or the texture won’t be light and fluffy.
Store the blueberry muffin minis in an airtight container at room temperature for 2-3 days.
Can you freeze mini blueberry muffins?
Yes, if you aren’t going to eat them in 2-3 days, freeze them in an airtight container like stasher bags or freezer bag (so you can remove as much air as possible) for 2-3 months. Take out to thaw before eating.
What to Serve with Blueberry Mini Muffins
It depends on when you are serving these blueberry muffin bites! We usually eat them as a dinner dessert (served at the same time, of course!), as a snack, or put into lunchboxes.
- Breakfast: Serve with mini frittatas, creamy scrambled eggs, air fryer turkey bacon, breakfast sausage, fruit, yogurt, and milk.
- Lunches: I like to serve the bite size muffins as the “fun/bonus” portion of kids lunchboxes. You can find my lunchbox framework here.
- Snacks: When my kids need a substantial snack, I like to make a “snack box” for them with a few different components that include a protein, fruit/veggie, and something sweet. Cheese, crackers, mini muffins, and some carrot sticks and apple slices are all staple items that go over well.
- Desserts: Serve alongside your dinner meal – at the same time! (Dessert with dinner info here.)
More Easy Muffin Recipes
If you like this mini blueberry muffin recipe, you might also like some of these other easy muffin recipes:
- Mini Chocolate Chip Muffins
- Healthy Apple Muffins
- Green Spinach Blender Muffins
- Whole Grain Blender Muffins
It’s 5pm. Are you still wondering what’s for dinner?
Menu Plans by My Everyday Table can help you out.
The plan addresses three major issues when it comes to weeknight dinners: having a plan, time, and one family meal.
You’ll save time, save money, waste less food, and feel calm when 5pm hits because your dinner is already planned.
Helpful Tools to Make Mini Blueberry Muffin Recipe
- Small Cookie Scoop – Using a scoop with a trigger makes filling the muffin tins quick and easy.
- Silicone Mini Muffin Pan – Bake up mini muffin recipes like this one in a silicone mini muffin tin! No need to even use liners, the mini berry muffins pop right out.
This EASY mini blueberry muffins recipe can be prepped in 10 minutes and are made with nutritious ingredients, but are still nice and fluffy.
- 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)
- 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 to not over mix. 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.
- Use muffin liners if necessary.
- If you use frozen blueberries, toss in flour before folding into batter. (You may have excess flour.)
Keywords: mini blueberry muffins, blueberry mini muffins, mini blueberry muffin recipe
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Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes