These mini blueberry muffins are tasty small-serve blueberry muffins filled with juicy blueberries and fluffy vanilla crumbs.
They are perfect for a kid’s lunchbox and their small hands.
You know how much I like mini muffins recipes for my kid’s school lunchbox. They are tasty, convenient as you can freeze them, and meal prep some healthy homemade snacks for busy days.
Last time I share my mini banana muffins, and this month it’s the blueberry season, so here’s a new mini muffin version without bananas.
What Are Mini Blueberry Muffins?
A mini blueberry muffin is a mini version of classic blueberry muffins recipe.
They are baked in small muffin pans and perfect bite-size muffins for small hands, toddlers, kids’ lunchboxes, or portion control.
How To Make Mini Blueberry Muffins
This mini blueberry muffin recipe is easy to make when you have a mini muffin tin.
You can use silicone mini-muffin trays or muffin pans with mini paper liners, lightly oiled with cooking spray.
All you need to make mini muffins with blueberries are a few simple ingredients.
- All-Purpose Flour
- Baking Powder
- Sugar or unrefined cane sugar, coconut sugar, or brown sugar.
- Egg – See note below for egg-free options.
- Plain Greek Yogurt or sour cream
- Light Olive Oil, melted butter, or any vegetable oil you have at home, like canola oil or avocado oil, for a healthy choice.
- Lemon Juice
- Vanilla Extract
- Fresh Blueberries or frozen blueberries, unthawed.
Preheat the oven to 350°F (180°C). Line two 12-hole mini muffin pans with muffin liners. Use cooking spray to oil the papers. Set aside.
In a large mixing bowl, add the wet ingredients: milk, olive oil, lemon juice, yogurt, egg, and vanilla extract. Whisk together until smooth.
Fold in dry ingredients: all-purpose flour, sugar, and baking powder. Now, use a rubber spatula to stir and bring ingredients together into a smooth muffin batter.
Fold in the fresh blueberries, and stir to incorporate. You don’t need to roll the blueberries into cornstarch for mini muffins recipes. They won’t sink to the bottom as the cups are small.
Use a small cookie scoop to fill each muffin cups up to the top as seen on pictures below.
The batter fills 24 mini muffins, and you can bake both muffins pan at once in the center rack and below-center rack of the oven.
Bake the muffins for 20 to 28 minutes or until golden brown and a pick inserted in the mini muffins comes out dry.
Let them cool down at room temperature for 5 minutes in the baking pan.
Then, transfer to a cooling rack to cool completely.
You can use these blueberry muffin recipes to create a range of different flavors.
- Mini Blueberry Chocolate Chip Muffins – Stir 1/3 cup of mini dark chocolate chips in the batter at the same time you add blueberries.
- Lemon Blueberry Muffins – Stir one tablespoon of untreated lemon zest, and swap two tablespoons of almond milk for lemon juice.
- Cinnamon Blueberry Muffins – Add 1 teaspoon of ground cinnamon to the dry ingredients.
- Spicy Blueberry Muffins – Grate in 1 teaspoon freshly grated ginger, a pinch of pumpkin pie spices.
Store the mini muffins in sealed, airtight containers in the fridge for up to 4 days. Or you can freeze the mini muffins in freezer bags for up to 1 month.
The day before, thaw the mini muffins at room temperature. They are perfect lunchbox fillers for kids and thawed in less than 4 hours.
Below are some ingredient substitution ideas if you need.
- Egg-Free – You can replace the egg with three tablespoons of mashed bananas, unsweetened applesauce or use a flax egg. To make a flax egg, stir one tablespoon of golden flax meal with 3 tablespoons of lukewarm water. Use it as an egg.
- Yogurt-Free – You can replace the yogurt with sour cream, more milk, or mashed bananas.
- Dairy-Free – Use almond milk or oat milk and a dairy-free yogurt like soy yogurt.
- Gluten-Free – I didn’t try all-purpose gluten-free flour for this recipe, but it may work if your blend contains added gums. Also, make sure you use gluten-free baking powder.
- Fresh Blueberries – you can use frozen blueberries, make sure you don’t over stir in the batter, or the batter turns purple-ish.
- Sugar-Swaps – You can use sugar-free crystal sweeteners like allulose or unrefined sugar like coconut sugar.
Frequently Asked Questions
Below are my answers to your most common questions about this mini muffin recipe.
A mini-muffin pan has mini cups that can be filled from 1/8 cup to 1/4 cup max.
It’s about half the size of a regular pan muffin hole that can be filled with 1/3 to 1/2 cup of muffin batter.
Yes, two mini-12-hole muffin pans take the same volume of dough as a regular 12-hole muffin pan recipe. Therefore, 12 regular muffins make 24 minis. muffins.
To enhance the blueberry flavors in muffins, add a few teaspoons of lemon juice or swap up to 1/4 cup of milk with lemon juice.
Also, adding lemon zest really makes the blueberry flavors pop.
Finally, make sure you use fresh wild blueberries for the best sweet flavors.
More Muffin Recipes
If you like muffins, you’ll love these other muffin recipes:
Mini Blueberry Muffins
- 1 ¼ cup All-Purpose Flour
- ½ cup Sugar or brown sugar
- ¼ teaspoon Salt
- 1 ¼ teaspoon Baking Powder
- ¼ cup Avocado Oil or melted butter.
- ⅓ cup Yogurt
- 1 large Egg
- ½ cup Milk
- 2 teaspoons Lemon Juice
- 1 teaspoon Vanilla Extract
- ¾ cup Blueberry fresh, or unthawed frozen blueberries
- Preheat the oven to 350°F (180°C). Line two mini muffin pans with paper lines. Lightly oil the papers with cooking spray. Set aside.
- In a large mixing bowl, whisk the egg, milk, yogurt, vanilla extract, and oil until smooth.
- Stir in sugar, flour, salt, and baking powder. Use a rubber spatula or whisk to bring ingredients together into a smooth muffin batter.
- Fold in fresh blueberries, and stir with a spoon to evenly distribute them in the muffin batter.
- Use a small cookie scoop to fill each mini muffin cup up to the top.
- Bake both mini muffins pan at once for 20-28 minutes. Place one pan in the center rack and one on the rack under it. Bake until muffins are golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool down for 5 minutes in the pan, then transfer onto a cooling rack.
- Store in an airtight container in the fridge for up to 4 days or up to 1 month in the freezer in zip-lock bags. Thaw at room temperature at least 4 hours before.