Mini Blueberry Muffins

Whip up a batch of delicious mini blueberry muffins with this easy-to-follow recipe. These bite-sized treats are packed with juicy blueberries.

To recipe
mini blueberry muffins
Recipe insights & TIPS

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.

mini blueberry muffins


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.

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Keep school mornings simple with these light and tasty mini blueberry muffins. Each one is packed full of antioxidant-rich blueberries, and they are perfect for quick on-the-go snacks, packed lunches, or served warm with breakfast.

17 minutes
Total TIME:
32 minutes
15 minutes


  • 2 cups flour of choice
  • 2 tsp baking powder
  • ½ cup of unsalted butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 2 cups fresh blueberries

Ingredient Swaps

  • Use whole wheat or oat flour for added fiber. 
  • Swap out the butter for Greek yogurt or vegan butter. 
  • Substitute maple syrup, agave or honey in for the sugar. 
  • Use mashed bananas or applesauce as a replacement for the eggs. 
  • Instead of whole milk, you can use a plant milk of your choice (soy or almond milk are great options).


  1. Preheat the oven to 375°F. 
  2. Line a mini muffin tin with mini muffin papers. 
  3. In a mixing bowl, combine the flour and baking powder. 
  4. Using a hand mixer or stand mixer beat the butter and sugar together until light and creamy. 
  5. Add the eggs one at a time and mix well, scraping down the sides with a spatula as needed. 
  6. Add the vanilla and the dry mix, mixing on low until fully combined. Then add milk and continue to mix until smooth. 
  7. Add the blueberries and continue to mix on low speed. 
  8. Spoon enough batter into each muffin cup until it’s level with the top. 
  9. Place the pan into the oven and bake for around 17-20 minutes, or until slightly golden brown on the top. 
  10. Let the muffins cool for 5 minutes before transferring to a wire rack.
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