Best-Ever Mini Blueberry Muffins

Nobody can resist a mini muffin or two! Whether you’re looking for creative ways to feed your littles or are just a big kid at heart, mini muffin recipes are a fun addition to a breakfast spread, a lunch box, or an afternoon snack plate.  Store-bought pouches of mini muffins are convenient, but there’s no beating the flavor and freshness of homemade. Baking them yourself means you’re in control of the ingredients—no preservatives, just wholesome goodness.

This mini blueberry muffin recipe is based on our Test Kitchen’s best blueberry muffin recipe, adapted for mini muffin pans. The batter combines everyday pantry ingredients, plus eggs, melted butter, buttermilk and blueberries, to produce soft, fluffy muffins bursting with fruity flavor. They take less than 30 minutes to whip up and they freeze beautifully. This recipe makes four dozen mini muffins, so you can keep a stash in the freezer.

Ingredients for Mini Blueberry Muffins

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• Flour: All-purpose flour works here, but you could swap in whole wheat for a nutrient boost or an all-purpose gluten-free blend for gluten-free muffins. For light and fluffy muffins, fluff the flour, spoon it into measuring cups and level it.
• Sugar: Granulated sugar is perfect for adding sweetness and tenderness to muffin recipes. We recommend finishing the muffins with a sprinkle of coarse sugar, like turbinado, for a crunchy finish.
• Baking powder: Using old or expired baking powder can result in flat muffins, so double-check the expiration date on your baking powder. You can also check for freshness with a simple baking powder test.
• Eggs: Room-temperature eggs mix more evenly into batters, so set them on the counter 30 minutes before you prepare the batter or pop them into a bowl of warm (not hot!) water for about 5 minutes. Out of eggs? Substitute two flax eggs for two large eggs.
• Buttermilk: If you don’t want to purchase a whole carton for just 1 cup, you can substitute yogurt or make your own buttermilk. Simply stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it stand for 5 minutes.
• Butter: You’ll need half a stick of butter. Salted or unsalted works, so use what you have. Just melt the butter and let it cool slightly before mixing with the other wet ingredients.
• Blueberries: This recipe calls for fresh blueberries, but frozen berries are just as delicious, especially when blueberries are out of season.

Directions

Step 1: Prepare the batter

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Preheat the oven to 375°F. Whisk together the flour, sugar, baking powder and salt in a large bowl. In a small bowl, mix the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until moistened. Fold in the blueberries.

Editor’s Tip: Let the melted butter cool slightly before combining it with the eggs and buttermilk. If it’s too hot, it can cook the eggs!

Step 2: Fill the muffin tin

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Grease a mini muffin tin or line it with paper cups. Fill each cup three-fourths full with batter.
If desired, sprinkle with coarse sugar.

Editor’s Tip: Use a small cookie scoop to portion the batter. It’s an easy way to ensure the muffin cups are evenly filled.

Step 3: Bake the muffins

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Bake until a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Remove the muffins from the tin and transfer them to a wire rack to cool.

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Recipe Variations

• Try a citrus twist: Citrus, especially lemon, pairs well with blueberries and brightens the overall flavor of the muffins. Add 1 to 2 teaspoons of lemon zest into the batter. Orange or lime zest would also be delicious.
• Turn up the cozy vibe: Sprinkle 1/2 teaspoon ground cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor.
• Swap out the blueberries: Use an equal amount of raspberries or chopped strawberries instead of blueberries, or use a combination for mixed berry muffins.
• Add another mix-in: Fold a handful of white chocolate chips or chopped nuts with the blueberries for more texture.
• Make them heartier: Swap in whole wheat flour for half the all-purpose flour for a nutty flavor and a fiber boost.

How to Store Mini Blueberry Muffins

Store your muffins in an airtight container at room temperature to keep them soft. Just be sure to put the container in a cool, dry location, like a pantry or snack cabinet. They should last up to one week. Although you can refrigerate muffins, we don’t recommend it because the cool air causes them to dry out much faster.

Can you freeze mini blueberry muffins?

You can absolutely freeze mini blueberry muffins! Let the muffins cool completely, then stack them in a freezer-safe container. Use parchment paper to separate the layers and freeze for up to three months. When you’d like to eat one, simply thaw at room temperature or pop it in the microwave for 20 to 30 seconds.

Mini Blueberry Muffin Tips

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Is it better to use fresh or frozen blueberries in muffins?

You can use fresh or frozen blueberries to make these mini blueberry muffins. You can’t beat the sweetness of fresh berries during summer, and frozen blueberries are a convenient option for the rest of the year. If using frozen berries, don’t thaw them. Mix them into the batter while frozen to prevent your batter from turning blue.

What is the secret to moist mini muffins?

To ensure your muffins turn out moist rather than dry, follow the recipe as written and avoid overmixing or overbaking. This recipe’s melted butter and buttermilk are essential for producing a soft texture, so we don’t recommend omitting or modifying those ingredients.

Overmixing causes gluten to develop, which can make your muffins dense and tough instead of light and tender. Avoid this by stirring the dry and wet ingredients until just combined. Because of their small size, mini muffins cook fast. Use a timer and keep a close eye on them as they bake. The muffins are done as soon as a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

How can you serve mini blueberry muffins?

You can serve mini blueberry muffins with breakfast or as part of a brunch alongside a savory egg casserole, a frittata or a colorful fruit salad. Tuck a few muffins into lunch boxes for a sweet treat, or pair them with fruit for a simple afternoon snack or dessert plate. Mini muffins also make a charming addition to baby and bridal shower spreads. You could even layer them in a yogurt parfait or crumble over a bowl of vanilla ice cream.