Mini Blueberry Muffins are the kind of sweet little treat that everyone reaches for over and over again. These muffins are soft, buttery, packed with juicy berries, and just the right size for breakfast, snacks, brunch, or sharing.
Our favorite thing about this recipe is the texture and delicious blueberry flavor in every bite. The sprinkle of coarse sugar on top gives them a bakery-style finish that makes them feel extra fun, even though they are simple to make at home.
If you love easy baked treats like this, you should also try Blueberry Bread, Lemon Blueberry Bread, and Classic Blueberry Muffins.
Why you’ll love it + Why it works.
- Bite size. They are perfectly bite-sized, which makes them great for kids, brunch tables, and grab-and-go snacks.
- Simple. The batter is simple and made with basic pantry staples, so they are easy and budget-friendly.
- So flavorful. The mix of mashed and whole blueberries gives them great flavor and little bursts of juicy sweetness.
Mini Blueberry Muffins Ingredients
- Sugar (1¼ cups): Sweetens the muffins and helps create a soft, tender crumb. It also helps the butter cream up nicely for a lighter texture.
- Unsalted butter, softened (½ cup): Adds rich flavor and keeps the muffins moist and tender. Using softened butter also helps it blend smoothly with the sugar.
- Eggs (2): Adds structure and help the muffins hold together as they bake. They also add richness and help create a fluffy texture.
- Vanilla extract (1 teaspoon): Adds warm, sweet flavor that rounds out the blueberries beautifully. It gives the muffins that classic homemade bakery taste.
- All-purpose flour, divided (2 cups + 1 tablespoon): Gives the muffins their structure and body. The extra tablespoon is used to coat the blueberries, which helps keep them from sinking too much in the batter.
- Baking powder (2 teaspoons): Helps the muffins rise and keeps them light. It gives them that soft, puffy texture you want in a good muffin.
- Salt (½ teaspoon): Balances the sweetness and brings out the flavor of the butter, vanilla, and blueberries. A little bit makes everything taste better.
- Milk (½ cup): Adds moisture and helps create a smooth, scoopable batter. It also helps keep the muffins soft after baking.
- Blueberries, rinsed, drained, and dried (2 cups): Brings fresh, juicy bursts of flavor to every bite. Mashing some into the batter spreads that blueberry flavor throughout, while the rest add whole pockets of fruit.
- Coarse sprinkling sugar (for tops) (⅛ cup): Adds a sweet, lightly crisp topping that makes the muffins look and taste extra special. It gives them a pretty bakery-style finish.
How to Make Mini Blueberry Muffins
Preheat the oven to 350°F. Line a mini muffin tin (24 cups) with mini liners. This recipe will make about 48 mini muffins (so you’ll need to bake in two batches or use two pans).
In a medium bowl, beat the sugar and butter together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
Add the dry ingredients to the wet mixture a little at a time, alternating with the milk. Stir gently with a wooden spoon until just combined (don’t overmix).
Use a fork to lightly mash ½ cup of the blueberries. Fold into the batter.
Toss the remaining blueberries in 1 tablespoon of flour, then gently fold them in.
Fill mini muffin cups about ¾ full with batter. Sprinkle tops with coarse sugar.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 5 minutes before transferring to a wire rack.
Kristyn’s Recipe Tips
- Make sure your blueberries are well dried before folding them in, so they do not add extra moisture to the batter.
- Tossing the whole blueberries in flour really helps keep them evenly distributed throughout the muffins.
- Stir the batter just until combined, because over-mixing can make the muffins dense instead of soft and tender.
- Use a small cookie scoop or spoon to fill the mini muffin cups evenly, which helps them bake at the same rate.
- These are great for make-ahead mornings, just store them in an airtight container for a few days or freeze them for longer storage.
Mini Blueberry Muffin Recipe
Ingredients
- 1¼ cups sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups + 1 tablespoon all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups blueberries rinsed, drained, and dried
- ⅛ cup coarse sprinkling sugar for tops
Instructions
- Preheat the oven to 350°F. Line a mini muffin tin (24 cups) with mini liners. This recipe will make about 48 mini muffins (so you’ll need to bake in two batches or use two pans).
- In a medium bowl, beat the sugar and butter together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture a little at a time, alternating with the milk. Stir gently with a wooden spoon until just combined (don’t overmix).
- Use a fork to lightly mash ½ cup of the blueberries. Fold into the batter.
- Toss the remaining blueberries in 1 tablespoon of flour, then gently fold them in.
- Fill mini muffin cups about ¾ full with batter. Sprinkle tops with coarse sugar.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Make sure your blueberries are well dried before folding them in, so they do not add extra moisture to the batter.
- Tossing the whole blueberries in flour really helps keep them evenly distributed throughout the muffins.
- Stir the batter just until combined, because over-mixing can make the muffins dense instead of soft and tender.
- Use a small cookie scoop or spoon to fill the mini muffin cups evenly, which helps them bake at the same rate.
- These are great for make-ahead mornings, just store them in an airtight container for a few days or freeze them for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store them in an airtight container for a few days or freeze them for longer storage.
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