Mini Blueberry Muffins Recipe

Mini blueberry muffins cooling on a rack with some being stored

Mini Blueberry Muffins Recipe

Quick, moist, and perfectly sweet, these mini blueberry muffins are a family-friendly snack or breakfast bite made in under 30 minutes!

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Course: Breakfast, Snack, Dessert

Cuisine: American

Keyword: Best blueberry muffin recipe, Best mini blueberry muffins, Easy mini blueberry muffins, Mini blueberry muffins calories, Mini blueberry muffins healthy, Mini blueberry muffins toddler, Old fashioned blueberry muffins

Prep Time: 10

Cook Time: 15

Batter Resting Time (optional but recommended): 15

Total Time: 40

Servings: mini muffins

Calories: 100kcal

Cost: $4

Equipment

1 Mini Muffin Pan
Mixing bowls
1 Hand mixer or whisk
Measuring cups and spoons
1 Ice Cream Scoop (for even portioning)
1 Rubber spatula
1 Wire cooling rack

Ingredients

1¾ cups all-purpose flour plus 1 tablespoon for coating blueberries
2½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup milk room temperature
1½ cups blueberries fresh or frozen, patted dry
1 tablespoon lemon zest optional
raw sugar optional for sprinkling on top

Instructions

Preheat oven to 375°F and grease or line pan
Whisk flour, baking powder, salt in a bowl
Toss blueberries with 1 tablespoon flour
Cream butter and sugar until fluffy
Beat in eggs and vanilla
Add dry ingredients alternately with milk
Fold in blueberries and lemon zest
Fill muffin cups ¾ full, sprinkle with sugar
Bake 12–15 min until golden
Cool in pan 5 min, then transfer to rack
Store in container or freeze for later

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition