Mini Blueberry Muffins
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These adorable Mini Blueberry Muffins are moist, fluffy and baked in a mini muffin pan. They’re so easy to make and full of blueberries!
These Mini Blueberry Muffins are easy to make and taste 100 times better than anything you can find at the store. They’re moist, extra fluffy and full of tons of blueberries! They make the perfect bite-sized breakfast or snack on the go!
Looking for more recipes to bake in a mini muffin pan? Try my Mini Brownie Bites or Mini Banana Muffins!
Ingredient Breakdown
All-purpose flour – this gives the mini muffins structure.
Baking powder and baking soda – both are necessary to make the mini blueberry muffins rise.
Buttermilk – adds flavor, moisture and makes the muffins super fluffy.
Granulated & brown sugar – sweetens the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Vegetable oil – keeps the blueberry muffins extra moist!
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Eggs – helps bind the ingredients.
Salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Blueberries – the most important ingredient for blueberry muffins! You can use fresh or frozen blueberries. If using frozen, do not thaw.
How To Make Mini Blueberry Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder, salt and baking soda. Set aside.
2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla until smooth and well combined.
3. Fold the dry ingredients into the wets until almost combined, leaving a few streaks of flour. The batter will be thick!
4. Toss blueberries with about one tablespoon of flour then gently fold into batter until just combined. Do not over mix! If using frozen blueberries they may bleed into the batter like mine did.
5. Evenly divide the batter between mini muffin cups. If desired sprinkle with raw sugar and extra blueberries.
6. Bake muffins at 375°F for 12 minutes. Store Mini Blueberry Muffins in an airtight container for up to 4 days at room temperature.
Pro Tips For Mini Blueberry Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the blueberries.
- Toss the blueberries with about a tablespoon of flour before adding them to your batter to prevent them from sinking to the bottom.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mini Blueberry Muffins
Equipment
- Mini muffin pan
Ingredients
- 240 g (2 cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 240 g (1 cup) buttermilk
- 150 g (3/4 cup) granulated sugar
- 60 g (1/4 cup) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g (1 1/3 cups) blueberries fresh or frozen (do not thaw)
- raw sugar for topping (optional)
- extra blueberries for topping (optional)
Instructions
- Preheat oven to 375°F. Lightly grease or line a mini muffin pan with mini paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, salt and baking soda. Set aside.
- In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla until smooth and well combined.
- Fold the dry ingredients into the wets until almost combined, leaving a few streaks of flour. The batter will be thick!
- Toss blueberries with about one tablespoon of flour then gently fold into batter until just combined. Do not over mix! If using frozen blueberries they may bleed into the batter like mine did.
- Evenly divide the batter between mini muffin cups. If desired sprinkle with raw sugar and extra blueberries.
- Bake muffins at 375°F for 12 minutes. Store Mini Blueberry Muffins in an airtight container for up to 4 days at room temperature.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just increase the baking time. Yields 12 standard muffins.
- Store Mini Blueberry Muffins in an airtight container for up to 4 days at room temperature.
- Blueberries: Fresh or frozen blueberries work. If using frozen, do not thaw.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
