Easy Mini Blueberry Muffins Recipe

Introduction

These easy mini blueberry muffins are perfect for a quick breakfast or a delightful snack. Light, fluffy, and bursting with fresh blueberries, they come together with simple ingredients and minimal effort.

Ingredients

• 1 1/2 cups all-purpose flour (approx. 195g, measured and leveled)
• 3/4 cup granulated sugar (150g), plus an additional tablespoon for topping
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/3 cup vegetable, safflower, or avocado oil (80ml)
• 1 large egg
• 1/3 cup milk or plant-based milk (80ml), add extra if needed
• 1 1/2 teaspoons vanilla essence
• Generous 1 cup of blueberries (6 to 8 ounces, fresh or frozen)

Instructions

1. Step 1: Preheat your oven to 400°F (204°C). Line your muffin tin with paper liners—choose 8 for big muffins, 10 for standard size, or 22 for mini muffins. Lightly grease the tops of the muffin tin with oil to prevent sticking, especially if your pans are not nonstick.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a measuring jug, pour in the oil, then add the egg. Add enough milk to reach the 1-cup mark (about 1/3 cup), then stir in the vanilla essence. Whisk everything until thoroughly combined.
4. Step 4: Add the wet ingredients from the jug to the bowl with the dry ingredients. Stir gently until the batter just comes together, avoiding overmixing. The batter should be thick with no dry spots.
5. Step 5: Carefully fold the blueberries into the batter, taking care not to crush them to avoid coloring the batter purple.
6. Step 6: Evenly divide the batter among the muffin cups, filling them to the top of the liners if you want big-topped muffins. Sprinkle a little sugar on each muffin for a sweet crust. Bake for 15 to 20 minutes, until the tops are set and a toothpick inserted in the center comes out with crumbs but no wet batter. Cool on a rack before serving.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon zest to the batter before folding in the blueberries.
• Use frozen blueberries straight from the freezer to prevent them from bleeding too much into the batter.
• If you prefer a richer muffin, substitute half the oil with melted butter.
• Try adding a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be added to the batter without thawing. This helps prevent the batter from turning purple.

How do I know when the muffins are done baking?

The muffins are ready when their tops are set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Easy Mini Blueberry Muffins Recipe

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★★★★★

4.4 from 75 reviews

These Easy Mini Blueberry Muffins are perfect bite-sized treats bursting with juicy blueberries and a sweet, tender crumb. Made with simple pantry ingredients, they are quick to prepare and bake to golden perfection with a delightful sugary crust on top. Ideal for breakfast, snack time, or lunchbox treats, these muffins bring a homemade touch with minimal effort.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 22 mini muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour (approx. 195g, measured and leveled)
• 3/4 cup granulated sugar (150g), plus 1 tablespoon for topping
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt

Wet Ingredients

• 1/3 cup vegetable, safflower, or avocado oil (80ml)
• 1 large egg
• 1/3 cup milk or plant-based milk (80ml), plus extra if needed
• 1 1/2 teaspoons vanilla essence

Fruit

• Generous 1 cup blueberries (6 to 8 ounces, fresh or frozen)

Instructions

1. Prepare the Muffin Tin and Preheat the Oven: Preheat your oven to 400°F (204°C). Line your muffin tin with paper liners—use 22 for mini muffins. Lightly grease the tops of the muffin tin to prevent oversized muffin tops from sticking, especially if not using nonstick pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until thoroughly combined for a consistent batter base.
3. Prepare Wet Ingredients: In a measuring jug that holds at least 1 cup, pour in the oil, then add the egg. Add milk up to the 1-cup mark (about 1/3 cup), then add the vanilla essence. Whisk all wet ingredients until fully combined and smooth.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Stir gently until the batter just comes together, ensuring there are no dry spots but avoiding overmixing to keep muffins tender.
5. Fold in the Blueberries: Carefully fold the blueberries into the batter, being gentle to prevent them from bursting and coloring the batter purple.
6. Fill and Bake the Muffins: Evenly distribute the batter into the muffin cups, filling each to the top of the paper liners. Sprinkle about a tablespoon of sugar evenly over all muffin tops to create a sweet crust. Bake in the preheated oven for 15 to 20 minutes, until the tops are set and a toothpick inserted comes out with crumbs but no wet batter.
7. Cool and Serve: Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving to ensure the best texture.

Notes

• You can substitute milk with any plant-based milk like almond or oat milk for a dairy-free version.
• Use frozen blueberries directly from the freezer without thawing to minimize color bleeding in the batter.
• Do not overmix the batter; a few lumps are okay and will keep the muffins tender.
• The sugar sprinkled on top helps create a crunchy, sweet crust enhancing texture and flavor.
• Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.

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