Mini Blueberry Muffins

I love a great muffin recipe, especially mini muffins. My Banana Mini Muffins and Apple Cider Donuts are mini muffin recipes from the blog I absolutely adore. These easy blueberry muffins are another mini muffin recipe I know you will love. 

• Layers of flavors and textures: These homemade blueberry muffins are made from a moist, soft and fluffy vanilla muffin filled with fresh blueberries. 
• Easy to make, bake and eat: These little blueberry muffins taste like you just bought them from the bakery, but are so simple to make. All you need to make these easy mini muffins is one bowl, a whisk and a spoon. 
• Perfect for breakfast and snacking. These mini blueberry muffins are perfect for busy school mornings or as a quick two bite snack. Make sure to check out my Mini Pancakes for another quick and easy mini breakfast recipe. My Mini Cupcakes make the perfect little two bite dessert.

This mini blueberry muffin recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. 

Dry Ingredients: Gather all purpose flour, baking powder and salt. 

Wet Ingredients: Gather melted butter, oil, sugar, eggs, vanilla extract, greek yogurt, milk and blueberries.

These blueberry muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these muffins if you need them.

• All purpose flour: To make these cinnamon crunch muffins gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight rather than cups. 
• Granulated Sugar: This muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free. 
• Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this blueberry muffin recipe. 
• Canola Oil: Feel free to use any neutral oil in place of the canola oil or use an additional 4 tablespoon (57 g) of melted butter in place of the oil.
• Eggs: This recipe has not been tested without eggs. 
• Greek Yogurt: Sour cream works well in place of greek yogurt.
• Milk: Use any milk you like.
• Blueberries: Use any berry you like. If using frozen blueberries in this mini muffin recipe, use 1 - 1 ½ cups instead of 2 cups fresh berries.

• Blueberry Streusel Muffins: Mix ½ c (60g) all purpose flour, ¼ c (50g) light brown sugar and ½ teaspoon ground cinnamon together until well combined. Mix 4 tablespoon (57g) small evenly cubed unsalted butter until the mixture resembles a sand like texture. Set in the fridge until the muffins are ready. Top each mini muffin with about 1 teaspoon of streusel before baking. 
• Lemon Blueberry Muffins: Zest one entire lemon into the sugar. Add 1-2 teaspoons of lemon extract for more lemon flavor. 
• Dairy Free Blueberry Muffins: Replace the butter with vegan or dairy free butter. Use a planted based yogurt and milk in place of the greek yogurt and milk.  
• Bakery Style: Make these mini blueberry muffins bakery style by resting the muffin batter for 20-30 minutes before scooping and baking.

Learn how to make blueberry muffins in a few easy steps. Here’s how to make them.

1. Preheat the oven to 375 F (190 C). Line a 24 ct. mini muffin pan with mini cupcake liners. In a mixing bowl, whisk the flour, baking powder, and salt together until well combined.
2. Whisk the melted butter, oil, sugar, eggs, vanilla extract, sour cream and milk together until smooth and well combined. 
3. Whisk in the dry ingredients with the wet until smooth and well combined with few lumps.

4. Stir in the blueberries until well combined. Rest the blueberry muffin batter for 20-30 minutes for bakery style muffins. 
5. Use a tablespoon sized cookie scoop to scoop the blueberry mini muffin batter into each of the mini muffin liners. 
6. Bake the muffins for 14-16 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed. Cool the muffins in the pan for 10-15 minutes. Gently remove them from the pan and enjoy!

• Store leftover blueberry muffins: Place the muffins in an airtight container for up to 5 days. 
• Freeze the mini blueberry muffins: Make sure the muffins are completely cooled to room temperature. Transfer them to an airtight and freezer safe container life a zip lock bag. Store in the freezer for up to 3 months. 
• To thaw the muffins: The easiest and tastiest way to thaw your mini muffins is to let it sit them out at room temperature until they are thawed. Enjoy at room temperature or microwave the muffin for 10 - 15 seconds for that “fresh from the oven” taste.

• Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
• Rest the batter for about 20-30 minutes: Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best mini blueberry muffins. 
• Use a small cookie scoop: This is the easiest, quickest and cleanest way to get perfect mini blueberry muffins. Each mini muffin is about 1 tablespoon. 
• Fully preheat the oven: Ovens need about 20-30 minutes to fully preheat. 
• For the best tasting muffins the next day: The easiest way to give your muffins that “fresh from the oven” taste the next day is to microwave them for about 20 - 30 seconds and enjoy immediately. 

• Lemon Muffins
• Cinnamon Streusel Muffins 
• Carrot Cake Muffins
• Raspberry Almond Muffins
• Banana Coffee Cake Muffins

If you try this Mini Blueberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!