Mini Blueberry Muffins

These mini blueberry muffins are just like the classic blueberry muffin you know and love, just mini! They’re moist, fluffy, filled with fresh blueberries and are perfect for a quick and delicious breakfast or snack.

Preheat the oven to 375 F (190 C). Line a 24 ct. mini muffin pan with mini cupcake liners.

Step 1:  

In a mixing bowl, whisk the flour, baking powder, and salt together until well combined.

Step 2:  

Whisk the melted butter, oil, sugar, eggs, vanilla extract, greek yogurt and milk together until smooth and well combined.

Step 3:  

Whisk in the dry ingredients with the wet until smooth and well combined with few lumps.

Step 4:  

Fold in the blueberries until well combined. Rest the blueberry muffin batter for 20-30 minutes for bakery style muffins.

Step 5:  

Use a tablespoon sized cookie scoop to scoop the blueberry mini muffin batter into each of the mini muffin liners.

Step 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.

Step 7:  

Get the recipe by clikcing the button below!