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!

mini blueberry muffins on a wire rack

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 blueberry 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.

mini blueberry muffins with a glass of orange juice

Making these easy mini muffins

  1. 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.

  2. In a separate bowl using a hand or stand mixer, beat the butter and sugar together until creamy.

  3. Add the eggs and mix well, then add the vanilla and whole milk.

  4. 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.

  5. Add the fresh blueberries and fold them through the batter with a wooden spoon or spatula.

  6. Drop even amounts of the batter into the mini muffin cups and bake.

mini blueberry muffins on a wire rack

FAQ’s about this recipe

These muffins are so good, do they have to be mini?

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.

Is it okay to use frozen blueberries?

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.

Can I use another fruit instead of blueberries?

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.

mini blueberry muffins

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Mini Blueberry Muffins

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 48
Calories: 56kcal
Author: foodnessgracious
Easy mini blueberry muffins are perfect for back-to-school and busy school mornings!
Print Recipe


  • 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.


Serving: 1oz | Calories: 56kcal | Carbohydrates: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 4mg | Potassium: 32mg | Sugar: 4g | Vitamin A: 75IU | Calcium: 14mg | Iron: 0.3mg