Mini Blueberry Muffin Recipe
These Mini Blueberry Muffins are soft, buttery, and filled with berries, making them a perfect easy breakfast, snack, or brunch treat.
Servings: 48
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
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.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg