Mini Blueberry Muffins are the perfect breakfast or snack for both kids and adults. Prep this recipe in only 10 minutes before baking in the oven. You can also make these gluten free or dairy free with a few adjustments!
Muffins are a delicious way to start the day. Bake a batch of fresh muffins and enjoy them throughout the week or share with friends and family.
Mini Blueberry Muffins are a great choice because they are perfect to serve for breakfast, brunch or an on-the-go snack. They are perfect for back-to-school kids lunchboxes or the holidays like Christmas and Easter.
This fool proof recipe yields little bites of goodness and fresh blueberry flavor. Try these blueberry muffins from scratch and let us know what you think!
Why You’ll Love This Recipe
- Kids and adults love them!
- You can make these any time of the year using fresh or frozen berries.
- Easily make a few swaps to make these gluten free or dairy free.
- Freeze them for later and enjoy the taste of fresh blueberry muffins anytime.
Ingredients You Need
This easy blueberry muffin recipes comes together with basic pantry ingredients – flour, sugar, salt and baking powder. Add a few wet ingredients – buttermilk, eggs, butter, lemon zest and vanilla. Stir in the fresh or frozen blueberries and that’s it!
- All-Purpose Flour: You can substitute with 1:1 gluten free all-purpose flour if needed.
- Blueberries: Use fresh or frozen blueberries for this recipe.
- Sugar: Use granulated sugar.
- Butter: Unsalted butter is best for this recipe. Let the butter sit at room temperature to soften. You can substitute with dairy free butter.
- Eggs: You will need 2 eggs for this recipe.
- Buttermilk: You can substitute for regular whole or 2% milk. You can also substitute for dairy-free milk such as almond milk or soy milk.
- Lemon Zest: Adds the perfect amount of fresh flavor.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Baking Powder: Helps the muffins rise so this ingredient is essential.
- Salt: To balance the flavors and ingredients while baking.
- Turbinado Sugar (OPTIONAL): These muffins taste great with a little turbinado sugar sprinkled on top before baking. Turbinado sugar is a type of raw brown sugar with coarse granules. You can find it in the baking aisle of your local grocery store.
You will need a set of two mini muffin pans for this recipe. If you don’t have mini muffin pans, you can substitute with a regular-sized muffin pan. Instructions for baking in a regular sized muffin pan are below.
How to Make Mini Blueberry Muffins
This recipe comes together relatively quickly and easily. Prep in 10 minutes in a bowl, then scoop into a mini muffin tin before baking in the oven for less than 15 minutes.
- Prep the blueberries and preheat the oven: If using fresh blueberries, rinse them well and allow them to drain in a colander before drying them on paper towels. Preheat the oven to 425 degrees Fahrenheit.
- Mix together the dry ingredients: In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Mix together the wet ingredients: In a large bowl, cream the butter and sugar together with a hand mixer until pale and fluffy, about 2 minutes. (You can also prepare these muffins using a stand mixer.) Add the eggs, one at a time, beating well after each addition. Add the lemon zest and vanilla and mix well to combine.
- Stir the dry ingredients into the wet ingredients: Add half of the dry ingredients to the wet mixture and mix until just combined. Mix in the buttermilk, then all but 2 tablespoons of the remaining flour mixture (save 2 tablespoons of flour mixture), mixing until just combined.
- Toss blueberries in flour then add to the batter: Add the blueberries to the bowl with the remaining flour and toss to coat, then fold them into the muffin batter with a rubber spatula.
- Bake the mini blueberry muffins: Spray a mini muffin tin with baking spray. Divide the batter into the muffin tin cavities. (Use a tablespoon or cookie scoop to portion the batter into the muffin pan.) Sprinkle the tops with sugar (optional), then bake for 5 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for another 5 to 7 minutes, until golden brown and fully baked.
Don’t forget to turn your oven down after 5 minutes when baking, otherwise the muffins will bake too quickly and may burn. If you don’t want to turn your oven down, you can bake at 350 degrees Fahrenheit for the entire time, or about 13 to 15 minutes.
- Bake at a higher temperature for 5 minutes – By baking at 425 degrees for 5 minutes, you allow the muffins to rise and create tall and fluffy bakery style blueberry muffins. Don’t forget to lower the temperature for the remaining baking time.
- Add or substitute with chocolate chips – You can even add a few chocolate chips to the muffins or substitute the blueberries for chocolate chips to make mini chocolate chip muffins.
- Use mini paper muffin cups – You can use mini paper muffin liners if desired to make clean up a little easier. If you’re not using paper cups, just be sure to spray the muffin tin with baking spray before baking.
- Make standard sized blueberry muffins – Instead of mini muffins, you can make regular sized blueberry muffins. Use a standard sized muffin tin and bake at 375 degrees Fahrenheit for 28 to 32 minutes, or until baked through.
Freeze for Later
Yes, you can also freeze these blueberry muffins for later! After baking, allow them to cool completely, then store in an airtight freezer safe container or freezer bags. Freeze them for up to 3 months. Thaw completely before serving.
Other Easy Muffin Recipes
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Mini Blueberry Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 cups blueberries, fresh or frozen
- Turbinado Sugar, for garnish
- Preheat the oven to 425 degrees Fahrenheit. Spray a mini muffin tin with baking spray and set aside. If using fresh blueberries, rinse them well and allow them to drain in a colander before drying them on paper towels.
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, cream the butter and sugar together until pale and fluffy with a hand mixture, about 2 minutes. (You can also use a stand mixer to prep these muffins.) Add the eggs, one at a time, beating well after each addition. Add lemon zest and vanilla and mix well to combine.
- Add half of the dry ingredients to the wet mixture and mix until just combined. Mix in the buttermilk, then all but about 2 tablespoons of the remaining flour mixture, mixing until just combined.
- Add the blueberries to the bowl with the remaining flour and toss to coat, then fold them into the batter with a rubber spatula.
- Divide the batter into the muffin tin cavities. Sprinkle the tops with the turbinado sugar, then bake for 5 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking for another 5 to 7 minutes, until golden brown and fully baked.