Homemade Mini Blueberry Muffins are a tasty snack and easy grab and go breakfast the whole family will love! With simple ingredients and a generous amount of wild blueberries, these are the best blueberry mini muffins and are going to be gobbled right up.
I love having homemade muffins on hand for portable snacks or a quick breakfast. I made these with my son during the winter and we had a blast baking them together. Though he did steal so many frozen blueberries his entire mouth and fingertips were turned blue.
Similar to the "little bites" mini muffins you see in the little bags at the store, these bite-sized muffins are great for little hands. While you can you muffin liners if you would like, a nonstick mini muffin pan or a bit of nonstick spray works great for these when baking. It also cuts down on waste!
The first time I tested this recipe, I tried to forgo the oil. The muffins turned out, but they weren't quite as moist as I would have liked. Adding a ¼ cup of oil solves that problem, while keeping the stick of butter ensures that delicious buttery taste.
For even more blueberry deliciousness, try blueberry hand pies or easy blueberry lemon ricotta cake.
Why you'll love these easy blueberry muffins
- Grab and go: Easy to store in an airtight container and enjoy whenever and wherever.
- Small portions: Take one or three, these mini muffins are great for all ages but the mini sized nature of them means you can decide how hungry you are!
- Moist and delicious: With a nice mixture of butter, oil, and milk, these mini muffins are moist and not dry at all.
- Lower in sugar: Whenever I make muffins at home I intentionally make them lower in sugar than store bought or even other blueberry muffin recipes. The added fruit sweetens them up just fine and the lower sugar is great for littles.
Ingredients
- frozen wild blueberries
- all purpose flour
- butter
- oil
- eggs
- whole milk
- vanilla extract
- sugar
- salt
- baking powder
How to Make Homemade Mini Blueberry Muffins
Preheat oven to 375 degrees F.
In a medium sized bowl combine flour, baking powder, and salt. Set to the side.
In a large mixing bowl, combine room temperature butter and sugar, and cream by hand or using an electric mixer until it reaches a pale yellow color, about 5 minutes. Add in oil, eggs, and vanilla and stir to combine. Add milk and stir again.
Add in dry ingredients to the wet ingredients until just combined, but don't over mix.
Add in frozen blueberries (you can coat them in flour first to help stop the color from spreading) by gently folding them in with a silicone spatula.
Scoop 2 tablespoon scoops into each section of your prepared muffin tin. You can use paper liners, silicone muffin cups, or nonstick spray to prevent sticking. Many mini muffin pans are non stick as is.
Bake for 15-17 minutes, or until lightly golden brown on the outside. A toothpick should pull away cleanly (or just be dyed blue if you hit a blueberry).
Once cool enough to handle, transfer to a cooling rack and enjoy.
Recipe Tip
If you are using frozen blueberries, your batter will most likely turn a little bit purple as you stir in the fruit. This gives a nice marbled effect. If you want, you can coat the blueberries in a thin layer of flour to counteract the color bleeding, but it won't fully stop it.
Fresh blueberries stay in tact more, so there will be less color transfer. I prefer frozen wild blueberries because they are smaller, economical, and extremely high in antioxidants. Just a matter of preference.
Storage
Cool completely and store muffins in an airtight container for up to 5 days. You can also freeze them and they will last months.
More muffin recipes to try
Recipe FAQs
The easiest way to find mini blueberries is in the freezer section of your grocery store. Wild blueberries are smaller than most varieties and are super high in antioxidants. I use Wyman's brand.
Not at all. You can make this blueberry muffin recipe into whatever size you would like, you'll just have to adjust the cook time accordingly. For regularly sized muffins, they should take between 20-25 minutes.
The base of these mini muffins can be used for a wide variety of mix ins. Add mini chocolate chips for mini chocolate chip muffins, add nuts, cut up strawberries, apple chunks, etc. Whatever your favorite is!
Homemade Mini Blueberry Muffins
Ingredients
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 stick butter room temperature
- ¾ cup sugar use between ½ cup and up to 1 cup depending on your sweetness preference
- ¼ cup vegetable oil
- 2 eggs
- ½ cup whole milk
- 1 ½ cups frozen wild blueberries
- 1 ½ tsp. vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- In a medium sized bowl combine flour, baking powder, and salt. Set to the side.
- In a large mixing bowl, combine room temperature butter and sugar, and cream by hand or using an electric mixer until it reaches a pale yellow color, about 5 minutes. Add in oil, eggs, and vanilla and stir to combine. Add milk and stir again.
- Add in dry ingredients to the wet ingredients until just combined, but don't over mix.
- Add in frozen blueberries (you can coat them in flour first to help stop the color from spreading) by gently folding them in with a silicone spatula.
- Scoop 2 tablespoon scoops into each section of your prepared muffin tin. You can use paper liners, silicone muffin cups, or nonstick spray to prevent sticking. Many mini muffin pans are non stick as is.
- Bake for 15-17 minutes, or until lightly golden brown on the outside. A toothpick should pull away cleanly (or just be dyed blue if you hit a blueberry).
- Once cool enough to handle, transfer to a cooling rack and enjoy.
Kathy
After 15 minutes in the oven the muffins were done but the tops did not brown. A few seconds under the broiler gave them a better appearance and they were delicious. I will definitely be making them again. Thank you.
Sarah
This is a great tip! Thank you for sharing and I am glad you enjoyed.
-Sarah