Description
These mini blueberry muffins are soft, fluffy, and bursting with blueberries in every bite! They are perfect for breakfast, snacks, or lunchboxes. With simple ingredients and a quick 30-minute bake time, they’re an easy and delicious treat for any occasion.
This foolproof recipe has been rated 4.9/5 stars by over 1,356 bakers, making it one of the best mini blueberry muffin recipes out there!
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional, for extra flavor)
- 1 cup fresh or frozen blueberries
- ½ cup milk (any kind: whole, almond, or oat)
- ½ cup unsalted butter, melted
- 2 large eggs
- ¼ cup Greek yogurt or sour cream
- 1 tablespoon lemon zest (optional, for brightness)
For the Streusel Topping (Optional):
- ¼ cup brown sugar
- 2 tablespoons flour
- 2 tablespoons cold butter, cubed
- ¼ teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a mini muffin tin or line it with paper liners.
Step 2: Prepare the Batter
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter, eggs, Greek yogurt, milk, and vanilla extract until well combined.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
Step 3: Add the Blueberries
- Toss the blueberries in 1 tablespoon of flour (this prevents sinking).
- Gently fold the blueberries into the batter with a rubber spatula.
Step 4: Make the Streusel Topping (Optional)
- In a small bowl, mix brown sugar, flour, cinnamon, and cold butter with a fork until crumbly.
Step 5: Bake the Muffins
- Using a cookie scoop or spoon, fill each mini muffin cup about ¾ full.
- If using, sprinkle streusel topping over each muffin.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
✅ Use Fresh or Frozen Blueberries – No need to thaw frozen blueberries. Toss them in flour before adding to the batter to prevent sinking.
✅ Do Not Overmix – Overmixing makes muffins dense. Stir until just combined.
✅ For Extra Moisture – Use Greek yogurt or sour cream instead of milk.
✅ Storage: Store muffins in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
✅ Freezing: Freeze muffins for up to 2 months. Reheat in the microwave for 30 seconds before serving.
- Prep Time: 10 min
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 65 kcal
- Sugar: 5g
- Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g