Description
Learn how to make the perfect mini blueberry muffins with 21 expert tips, easy variations, and storage advice. Soft, fluffy, and freezer-friendly!
Ingredients
-
1 ½ cups all-purpose flour
-
¾ cup granulated sugar
-
1 ½ tsp baking powder
-
¼ tsp salt
-
½ cup milk
-
⅓ cup vegetable oil (or melted butter)
-
1 large egg
-
1 tsp vanilla extract
-
1 cup fresh or frozen blueberries
-
(Optional) 1 tsp lemon zest
-
(Optional Streusel Topping): 2 tbsp cold butter, 2 tbsp flour, 2 tbsp brown sugar
Instructions
-
Preheat the oven to 350°F (175°C) and prepare a mini muffin pan by greasing it or lining it with mini paper liners.
-
Combine dry ingredients in a large bowl: whisk together 1 ½ cups of flour, ¾ cup sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
-
Mix wet ingredients in a separate bowl: whisk ½ cup milk, ⅓ cup vegetable oil (or melted butter), 1 egg, and 1 teaspoon vanilla extract until smooth.
-
Fold wet and dry together gently using a spatula. Do not overmix—the batter should be slightly lumpy.
-
Prepare blueberries by tossing 1 cup of fresh (or frozen) blueberries in 1 tablespoon of flour to prevent sinking and color bleeding.
-
Fold in blueberries gently, taking care not to burst them during mixing.
-
Optional: Add 1 teaspoon of lemon zest for a citrusy twist.
-
Scoop the batter into each mini muffin cup, filling about ¾ full.
-
Optional topping: Sprinkle a simple streusel (2 tbsp each of flour, sugar, and butter) over each muffin before baking.
-
Bake for 12–15 minutes or until the tops are lightly golden and a toothpick comes out clean.
-
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
-
Serve warm or store in an airtight container. Muffins can be frozen for up to 3 months.
Notes
-
Don’t overmix the batter — this keeps the muffins light and fluffy.
-
Use room-temperature ingredients for better blending and rise.
-
If using frozen blueberries, do not thaw them to prevent the batter from turning purple.
-
These muffins pair perfectly with Greek yogurt for a wholesome breakfast.
-
To make it dairy-free, substitute plant-based milk and vegan butter.
-
For extra crunch, top each muffin with a sprinkle of turbinado sugar or a streusel topping.
-
Store in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: mini blueberry muffins recipe, kid-friendly muffins, freezer-friendly snacks, brunch muffins, healthy muffins