Why is everything more fun when it’s mini? These mini blueberry muffins are like bite-sized bursts of happiness that you can enjoy any time of the day.
They are the smaller, cuter cousins of regular blueberry muffins, but packed with the same juicy goodness. I’ve made them for countless breakfasts and snacks, and they never last long in the house.
They are perfect to throw into a lunch box (both kid and adult-approved), and they also go great with breakfast!
Baking can often be a bit of a science, but I promise that this recipe is easy for anyone. You’ll need to pick up some mini muffin cups, but if you can’t find any, then you can easily substitute in parchment paper.
All the ingredients in the recipe can be mixed and matched based on dietary preference, whether you’re gluten-free or dairy-free (you can find the substitutions above).
The perfect melt-in-your-mouth texture comes down to a smooth, light, and creamy batter, so get your trusty hand mixed ready! Trust me, it’s worth the effort.
If you can source local blueberries when they are in season, that will bring your recipe to another level. Try freezing blueberries at peak ripeness when in season so you can make this recipe with them all throughout the year.
.avif)
FAQs
Do these muffins have to be mini?
These muffins can be made in any size (you could even use the batter to make a cake if you wanted!). If you do opt for full-size muffins, just make sure to adjust the baking time, as they will take longer to bake all the way through.
You can test if they are done by gently pressing on the top of the muffin, and if it springs back, then it’s ready. If it leaves a dent, then it needs a bit more time.
Is it ok to use frozen blueberries?
Absolutely! Frozen blueberries work just as well, and you don't even need to thaw them before adding to the batter.
I’d recommend using slightly fewer blueberries if you’re using frozen, as they can release a bit of liquid when they defrost, making the batter more runny.
What can I serve with mini blueberry muffins?
These muffins are great on their own, but you can also serve them with fresh fruits, yogurt or nut butter, and they are the perfect complement to coffee or tea.
Can I use another fruit instead of blueberries?
While you can use whatever fruit you like, keep in mind that these muffins are mini, so you need to use mini fruits or chop fruit into small pieces. I’d recommend raspberries, chopped strawberries, or even finely diced peaches.
You can also use chocolate chips for classic mini chocolate chip muffins.
How do I store mini blueberry muffins?
If you plan to eat them all within a few days, then you can store them at room temperature in an airtight container. They can also stay fresh in the fridge for about a week.
Can I freeze mini blueberry muffins?
Because this recipe makes a good amount of muffins, freezing them is a great option. The best way to freeze them is to place them on a tray, making sure they aren’t touching, and pop them in the freezer.
Once frozen, transfer them to a freezer-safe bag or airtight container. They can stay good for up to three months in the freezer.
When you’re ready to eat, you can thaw at room temperature or even warm in the microwave for a few seconds.
Can I make this dish vegan?
You can definitely make this dish vegan with just a few swaps. Instead of eggs you can use mashed banana, apple sauce, or make a ‘flax egg’ by mixing ground flax with water.
Additionally, substitute the butter for vegan butter or margarine, and use plant-based milk instead of whole milk.
.png)
