These Mini Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. They have a rich, buttery flavor and a soft, fluffy texture. And with just a handful of steps, simple ingredients, and mini muffin pans, you can whip up a batch in less than 25 minutes. These are perfect for grab-and-go snacks, lunch boxes, and breakfast time or brunch spreads!
The best part is this recipe is that it's so quick to whip together in one bowl! If you love blueberries, you will also enjoy my Blueberry Cookies and Blueberry Gin Sour recipes!
I love making these Mini Blueberry Muffins for my weekly meal prep for the family. As a busy mom of 4 boys, it's super important to have a lot of grab-and-go snacks available at ALL times because they are ALWAYS hungry!!! This mini blueberry muffin recipe is perfect for breakfast and lunch boxes for a treat at school! I really can't believe how fast they disappear at my house I'm lucky if I get 1 or 2.
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Why You'll Love This Recipe
- These muffins are perfect for breakfast, brunch, or a midday snack.
- They're made with a unique combination of ingredients that gives them a rich, buttery flavor and a soft, fluffy texture.
- They're easy to make and can be whipped up in just a few simple steps.
- They're a great way to use up fresh or frozen blueberries and can be customized with other add-ins like nuts, chocolate chips, or dried fruit.
Ingredient Notes
- Butter: Use unsalted butter that has been softened to room temperature for best results.
- Brown sugar: Brown sugar adds moisture and flavor to the muffins. You can use light or dark brown sugar, depending on your preference.
- Sour cream: Sour cream adds richness and contributes to creating moist muffins. You can use full-fat or reduced-fat sour cream.
- Buttermilk: Buttermilk adds tanginess and helps activate the baking powder and baking soda in the recipe.
- Egg: The egg helps bind the ingredients together and adds structure to the muffins.
- Vanilla extract: Vanilla extract adds flavor and aroma to the muffins.
- All-purpose flour: All-purpose flour is the base of the muffin batter.
- Baking powder and baking soda: These leavening agents help the muffins rise and become light and fluffy.
- Salt: Salt enhances the flavor of the muffins.
- Blueberries: You can use fresh blueberries or frozen blueberries, they add a burst of juicy sweetness to the muffins. Wild blueberries are a great choice and the perfect size in these easy mini muffins.
How to Make Easy Mini Blueberry Muffins
- Add sugar and butter to a large bowl.
- Cream until light and fluffy.
- Add wet ingredients to the bowl.
- Mix until combined.
- Add the dry ingredients.
- Mix until combined.
- Fold in blueberries with a rubber spatula.
- Line mini muffin tin with mini muffin liners.
- Scoop blueberry muffin batter into the pan.
- Bake muffins until lightly golden brown.
Frequently Asked Questions
Should I use fresh or frozen berries in muffins?
You really can use either. Be sure to thaw your frozen berries and dry them with paper towels to remove excess moisture. Using frozen blueberries gives you the option of making them anytime even when they aren't in season.
How do I make sure blueberries don't fall to the bottom of my muffins?
Tossing the blueberries in a bit of all-purpose flour before folding them into the muffin batter helps to keep them from sinking to the bottom.
Can Blueberry Muffins be frozen?
Yes, you can freeze muffins. Wrap them individually in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. To reheat, you can warm them in the microwave for 30 seconds after they have thawed or in the toaster oven until heated through.
Expert Tips
- Don't overmix the batter, as this can result in tough, dense muffins.
- Toss the blueberries in a small amount of flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
- Fill the muffin cups about ¾ full to ensure that the muffins rise properly and form a delicious muffin top.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Variations:
- Swap out the blueberries in this mini muffin recipe for other types of fruit, like raspberries, strawberries, or blackberries, or try these Mulberry Muffins .
- Add in chopped nuts, like almonds, pecans, or walnuts, for extra crunch.
- Stir in chocolate chips or white chocolate chips for a decadent twist.
- Add in a teaspoon of cinnamon or nutmeg for a warm, cozy flavor.
- Add a squeeze of fresh lemon juice and some freshly grated lemon zest to brighten the flavor and add a lemony twist.
- A quick and easy shortcut for blueberry muffins is this Blueberry Muffins with Pancake Mix recipe!
- Try these Gluten-Free Blueberry Muffins for a delicious variation for dietary restrictions!
Recipe Substitutions:
- You can use Greek yogurt in place of sour cream for a tangy twist.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- You can use whole wheat flour or a gluten-free flour blend in place of all-purpose flour for a healthier or gluten-free option.
- If you don't have brown sugar, you can use granulated sugar instead.
Storage Tips:
- These blueberry mini muffins can be stored in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months.
- To reheat, simply microwave the muffins for a few seconds or pop them in a toaster oven for a few minutes until warmed through.
Recipe
Mini Blueberry Muffins
These Mini Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. They have a rich, buttery flavor and a soft, fluffy texture. And with just a handful of simple steps, you can whip up a batch in less than 25 minutes. These are perfect for grab-and-go snacks, lunch boxes, and breakfast or brunch spreads!
Equipment
- large mixing bowl
- hand mixer
- silicone spatula
- mini muffin tin
- mini cupcake liners
- small cookie scoop
Ingredients
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- ½ cup sour cream
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F and either grease a mini muffin pan with non-stick cooking spray or line it with mini cupcake liners.
- In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy.
- Add the sour cream, buttermilk, egg, and vanilla extract to the mixing bowl and mix everything together until it's well combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the ingredients are just combined.
- Gently fold the blueberries into the batter.
- Spoon the batter into the prepared muffin pan, filling each cup about ¾ full.
- Bake the muffins for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Expert Tips
- Don't overmix the batter, as this can result in tough, dense muffins.
- Toss the blueberries in a small amount of flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
- Fill the muffin cups about ¾ full to ensure that the muffins rise properly and form a delicious muffin top.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 110mgPotassium: 39mgFiber: 0.4gSugar: 8gVitamin A: 170IUVitamin C: 1mgCalcium: 35mgIron: 0.5mg
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