Mini Blueberry Muffins Recipe
These mini blueberry muffins are just like the classic blueberry muffin you know and love, just mini! This blueberry muffin recipe is easy to make using simple ingredients. They’re moist, fluffy, filled with fresh blueberries and are perfect for a quick and delicious breakfast or snack.
Equipment
- 1 24 ct. mini muffin pan
- 48 mini cupcake liners
- 1 large mixing bowl
- 1 whisk
- 1 spoon or flexible spatula
- 1 small tablespoon sized cookie scoop
Ingredients
- 2 cups (240 g) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp (57 g) unsalted butter, melted
- ¼ cup (59 ml) canola oil
- 1 cup (200 g) granulated sugar
- 2 large eggs (US), room temperature
- ½ cup (113 g) greek yogurt, room temperature
- ½ cup (118 ml) milk, room temperature
- 1 tsp (5 ml) vanilla extract
- 2 cups blueberries, rinsed and dried
Instructions
- 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.
- Whisk the melted butter, oil, sugar, eggs, vanilla extract, greek yogurt and milk together until smooth and well combined.
- Whisk in the dry ingredients with the wet until smooth and well combined with few lumps.
- Fold in the blueberries until well combined. Rest the blueberry muffin batter for 20-30 minutes for bakery style muffins.
- Use a tablespoon sized cookie scoop to scoop the blueberry mini muffin batter into each of the mini muffin liners.
- 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!
Notes
Store leftover blueberry muffins: Place the muffins in an airtight container for up to 5 days.
Make this blueberry muffin recipe as regular muffins: This mini blueberry muffin recipe can be made into 12 regular blueberry muffins. Prepare the recipe as written, scoop the muffin batter into a 12 ct. muffin pan and bake at 375 F (190 C) for about 18-22 minutes. Gently press on the tops of the muffin. If the top bounces back, the muffins are ready. If not, bake an addtional 2 minutes and check again.
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