Homemade Mini Blueberry Muffins

up close of one mini blueberry muffin on top of several muffins.

5 from 2 votes

Homemade Mini Blueberry Muffins

Homemade mini blueberry muffins are made from simple ingredients with a lightly sweetened muffin base and frozen blueberries for a perfect grab and go snack.

Prep Time15

Cook Time15

Total Time30

Course: Baked Goods, Breakfast

Cuisine: American

Servings: muffins

Calories: 87kcal

Author: Sarah Baumeister

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.

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