Keep school mornings simple with these light and tasty mini blueberry muffins. Each one is baked full of blueberries and are perfect for quick on-the-go snacks or school lunches!
The return to school is almost here for my kids, although I know some have already started! We’re having a late vacation this year so my kids will start school two days after we return. Womp…
I make Quinn’s school lunch every morning, I used to make his sister’s too but I guess I’m not cool enough to do that anymore (eye roll). It can be hard to come up with healthy-ish items and still keep them exciting when he sits down at the lunch benches and opens up his lunchbox.
luckily these mini blueberry muffins serve two purposes. They’re perfect as part of a regular breakfast when the sleepyheads eventually roll out of bed before school and they’re the perfect size for squeezing into a lunchbox! Two bites and they’re gone! Or if you have an appetite like Quinn, one bite is all it’ll take to make them disappear.
These mini blueberryÂ muffins are really easy to make and are loaded with fresh blueberries. Make a batch on the weekend and you’ll be set for the whole week, this recipe makes four dozen mini blueberry muffins. If the kids are having them for breakfast, pop them in the microwave for 5-10 seconds and they’ll be stoked to be waking up to soft warm muffins. There’s no need to warm the muffins that you add to the kids lunchboxes, they’ll be perfectly thawed by lunchtime.
Making these easy mini muffins
Who doesn’t love a blueberry muffin? And the fact that these are mini sized (and cute) just makes them all the more appealing to kids. Combine the dry ingredients as always as a first step.
In a separate bowl using a hand or stand mixer, beat the butter and sugar together until creamy.
Add the eggs and mix well, then add the vanilla and whole milk.
Once the mixture is beginning to look like a cake batter, add the flour mixture and mix well making sure to scrape down the sides of the bowl.
Add the fresh blueberries and fold them through the batter with a wooden spoon or spatula.
Drop even amounts of the batter into the mini muffin cups and bake.
FAQ’s about this recipe
No way, they can be regular size too for Mom and Dad! You’ll have to adjust the baking time as they’ll take a tiny bit longer to fully bake. I like to test my baked goods by gently pressing down on the surface. If it springs back, it’s ready. If it leaves a dent on the surface it still needs more time.
Yes but I recommend using a cup and a half instead of two cups of fresh blueberries. When frozen fruit defrosts you’ll find yourself with more liquid and this can make the batter more runny than normal. The good thing about using frozen blueberries though is that your muffins will probably be more blue due to the blueberries being softer and more squishy than fresh.
Yes, you can, but remember these are mini muffins so adding big chunks of apple or cherries wouldn’t make sense. I’d recommend raspberries, chopped up strawberries or even diced peaches. You can also use chocolate chips for classic mini chocolate chip muffins.
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Mini Blueberry Muffins
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 cups fresh blueberries
- Preheat the oven to 375 degrees. Line a 24 count mini muffin pan with mini muffin papers.
- In a bowl, combine the flour and the baking powder.
- Using a stand mixer or hand mixer, beat the butter and sugar together until light and creamy.
- Add the eggs one at a time and mix well. Scrape down the sides of the bowl with a spatula.
- Add the vanilla and the flour, mix on low speed until combined and then add the milk.
- Mix until the batter is smooth.
- Add the blueberries and mix.
- Using a spoon scoop up some of the batter and drop it carefully into each muffin paper, enough to be level with the top.
- Place the pan into the oven and bake for about 17-20 minutes and the muffins are slightly golden brown on top.
- Let cool for 5 minutes before transferring to a wire rack.
- Keep stored in a ziplock bag or freeze and rewarm in the microwave for 5-8 seconds per muffin.
I have 3 little Irish dancers about to go to an annual Irish Fair performance so these will be perfect fuel for the day, thank you, Gerry, for the great recipe. I have to ask: How did you not have half a bowl of batter left over after filling a 24-mini muffin tin?! I was left w enough to fill a regular sized 6-muffin tin after filling the mini muffins to the brim. Maybe that was your back-to-school surprise for us? :-) Anywho, thank you.
Hi Maria, that’s awesome my daughter used to Irish dance too! I actually made 48 (two pans) of muffins :)
Well, aren’t these the cutest muffins ever!!
Do I need two mini muffin pans for these, or is the batter ok to hang out while the first 24 bake?
Hi Karen, the batter can hang out while the first batch bake, just give it a stir when it’s their turn to be scooped :)
Good recipe. I added extract of clementine in place of the vanilla, used frylight to grease the tins and reduced the sugar a little. But an excellent recipe to play about with and tweak:)
Any chance, you can substitute the milk with sour cream? I have some left over and was trying to use it before it got bad.
Hi Tara, i’m not totally sure it may make them more dense than usual but I think you’d still end up with a muffin!
Made these tonight and the kids loved them! I didn’t have whole milk on hand so I had to sub 2%, and they still taste great! Thanks for the recipe Gerry! :)
Awesome Monica, Glad they worked out.
The cook time in the recipe says 9 min, but in the recipe says 17 to 20 min??
Hi Lori! Not sure where the 9 came from, but 17-20 is about right for baking, though check at 15min. It depends on your oven and how you like them, (darker or much lighter with a soft top)
Can the butter be substituted for oil?
I wouldn’t Hannah or it might affect the texture
Wow these are amazing! We just went blueberry picking over the weekend and I was trying to figure out what to do with all of our blueberries.
I ended up adding a tablespoon of lemon zest to the original recipe. Yum. Thank you!!!
Great idea with the lemon!!
Can you use Mini chocolate chips instead of a fruit?
Hi Hope, you sure could
Can I just spray the muffin tin or do I need to use liners? Thanks!
Hi Kellan, I would use liners always
I have a silicone mini muffin pan that I haven’t used yet. Any suggestions / tips? Do I need the paper liners? Thank you!
Hi Debbie, I’ve never used one before but I think you’d be okay by spraying it lightly with oil first. The silicone products are after all supposed to be non stick I think.
They were delicious! A great make ahead breakfast!
Made these this morning. I halved everything because my husband doesn’t usually eat baked goods. However, he really enjoyed these. I substituted buttermilk for the milk and lemon extract for the vanilla. Easy and quick to put together.