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Mini Blueberry Muffins

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


  • 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