Mini Blueberry Muffins Recipe

fresh homemade mini blueberry muffins on cooling rack

Mini Blueberry Muffins Recipe

Fluffy, bite-sized mini blueberry muffins that bake in just 15 minutes. Perfect for breakfast, snacks, or meal prep, these muffins are moist, flavorful, and packed with juicy blueberries.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Cooling Time: 10

Total Time: 35

Servings: mini muffins

Calories: 95kcal

Cost: $6

Equipment

Mini muffin tin (24-cup)
Mixing bowls
Whisk
Rubber spatula
Wire cooling rack
Cookie scoop or small spoon

Ingredients

Dry Ingredients

2 cups all-purpose flour
⅔ cup granulated sugar
2 ½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon

Wet Ingredients

⅓ cup vegetable oil or melted butter
1 large egg room temperature
1 cup whole milk
1 teaspoon vanilla extract
½ teaspoon lemon zest optional

Add-ins

1 cup fresh blueberries or ¾ cup frozen
1 tablespoon all-purpose flour for coating blueberries
coarse sugar for topping, optional

Instructions

Preheat oven to 375°F (190°C), grease or line mini muffin tin.
Toss blueberries with 1 tablespoon flour and set aside.
In a mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
In another bowl, whisk oil, egg, milk, vanilla, and lemon zest.
Fold wet ingredients into dry until just combined—do not overmix.
Gently fold in floured blueberries.
Fill muffin cups about ⅔ full. Sprinkle tops with coarse sugar if using.
Bake for 12–15 minutes until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition