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    Home » Breakfast

    Updated: Mar 12, 2025 · Published: May 10, 2024 · by Angela · This post may contain affiliate links · 23 Comments

    Mini Blueberry Muffins

    Jump to Recipe

    Homemade Mini Blueberry Muffins are sweet little treats that adults and kids just love. When my kids were toddlers they used to call them baby blueberry muffins or muffin bites. I just call them DELISH!

    Old-Fashioned Mini Blueberry Muffins PN1 a basket with a cloth napkin and blueberry muffins in the background with a plate piled with blueberry muffins and one muffin on the marble top with a few stray blueberries

    Like my recipe for Mini Lemon Muffins, the fruit flavor makes these irresistible. Pop one or a few in your mouth whenever you get a craving for something sweet, tart, & tasty.

    This old-fashioned blueberry muffin recipe makes about 32 mini muffins, enough for about 8 servings. Making half this recipe is perfect for small-batch blueberry mini muffins. Great for camping trips, school lunch boxes, snacks, & dessert

    Jump to:
    • Ingredients for Mini Blueberry Muffins
    • How to Make Mini Blueberry Muffins
    • Storing & Topping Blueberry Muffins
    • Other Muffin Recipes
    • Mini Blueberry Muffins

    Ingredients for Mini Blueberry Muffins

    This recipe calls for all-purpose flour, baking powder, eggs, softened butter, milk, sugar, vanilla and almond extracts, and fresh blueberries.   (see note below for how to use frozen blueberries). The almond extract is what gives it the old-fashioned rich flavor, don't skip it unless you have a nut allergy!

    With all baking, I always suggest that all your ingredients be at room temperature. This is especially true of eggs, butter, and milk.  So plan accordingly and get the items out ahead of your baking and breakfast time. 

    How to Make Mini Blueberry Muffins

    You will also need a hand-mixer and a mini muffin tin pan.   Preheat the oven to 375° before you start making the blueberry muffin batter. 

    1 - Make the Muffin Batter

    In less than 30 minutes these will be ready to eat. It is so simple & fast to whip these up from scratch.

    In a large mixing bowl place the eggs, sugar, and butter.  Beat them on low using the hand mixer until they are creamed together.  

    Old-Fashioned Mini Blueberry Muffins eggs in the bowl ready to whip

    Next add 1 & ¾ C of flour, baking powder, milk, plus the vanilla and almond extracts. Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.

    In a small bowl stir together the fresh (or frozen blueberries - see note below) with 2 TB of flour. Toss so the berries are coated. This method helps the blueberries not sink to the bottoms of the muffins when filled and baking.  Add the blueberry flour mixture to the batter and fold them into the batter carefully using a rubber spatula. 

    Old-Fashioned Mini Blueberry Muffins bowl of batter and small bowl of flour dusted blueberries

    FRESH VS FROZEN BLUEBERRIES - Like my Blueberry Spinach salad, this recipe is best with fresh juicy blueberries; however, you can also use frozen as a substitute.

    Simply use the same amount by volume once defrosted and drained. Make sure they are patted dry with a paper towel to ensure most of the moisture is removed. If they are too wet, the batter will be soggy and not cook properly. 

    2 - Fill the Muffin Tin with Batter

    Use a nonstick pan or spray with nonstick spray. I find using paper liners with small muffins isn't ideal and the openings seem to not allow for enough batter plus paper.

    Using a teaspoon, spoon in enough batter to fill each muffin opening about 80% full. This is just the right amount for tall muffins that don't spill over.

    Old-Fashioned Mini Blueberry Muffins batter ready and filling the muffin tin

    3 - Bake the Blueberry Muffins

    These are so small so they cook up quickly. Bake them at 375° for 16-18 minutes. A toothpick inserted in the center should come out clean.

    See those pretty golden edges and blueberries bursting beautifully. Once done baking, remove them carefully from the muffin tin and place them on a baking rack to cool. Enjoy the home-baked muffins warm and fresh from the oven. 

    Old-Fashioned Mini Blueberry Muffins muffins on a cooling rack

    Storing & Topping Blueberry Muffins

    To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator). 

    They will remain fresh and moist for up to 5 days. Ideal make-ahead breakfast to enjoy on busy weekdays to grab while you are running out the door to work or school.

    If you have any leftover blueberries, make my recipe for Blueberry Cobbler.

    Old-Fashioned Mini Blueberry Muffins basket full and a four stacked on the side with blueberries and blue cloth napkin

    Other Muffin Recipes

    • EASY APPLESAUCE MUFFINS
    • BANANA CINNAMON STREUSEL MUFFINS
    • BUTTERMILK MUFFINS
    Old-Fashioned Mini Blueberry Muffins PIN four mini blueberry muffins on the counter with a blue cloth napkin and espresso cup in the background
    Old-Fashioned Mini Blueberry Muffins featured stack of muffins

    Mini Blueberry Muffins

    Angela
    Homemade mini blueberry muffins are sweet little treats that adults and kids just love.  This old-fashioned homemade recipe is quick & easy. These are the best small batch mini muffins that bake up fast for a fun weekday breakfast or weekend brunch.
    5 from 8 votes
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 14 minutes mins
    Cook Time 16 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 32
    Calories 88 kcal

    Equipment

    • mini muffin pan

    Ingredients
      

    • 2 eggs room temperature
    • ½ C salted butter softened
    • 1 C granulated sugar
    • 1 & ¾ C all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • ½ C whole milk
    • 2 C fresh blueberries washed & dried
    • 2 TB all-purpose flour
    Prevent your screen from going dark

    Instructions
     

    • Bring all ingredients to room temperature.
    • Preheat oven to 375°
    • In a large mixing bowl place the eggs, sugar, and butter.  Beat them on low using the hand mixer until they are creamed together.  
    • Next add 1 & ¾ C of flour, baking powder, milk, plus the vanilla and almond extracts.  Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.
    • In a small bowl stir together the fresh (or frozen blueberries – see note below) with 2 TB of flour. Toss so the berries are coated. 
    • Add the blueberry flour mixture to the batter and fold them into the batter carefully using a rubber spatula. 
    • Once the batter is mixed thoroughly and the blueberries are stirred in and evenly distributed, it is ready to spoon into the muffin tin.  Use a nonstick pan or spray with nonstick spray.  I find using paper liners with small muffins isn’t ideal and the openings seem to not allow for enough batter plus paper. Finally, using a teaspoon, spoon in enough batter to fill each muffin opening about 90% full.
    • Bake them at 375° for 16-18 minutes.  A toothpick inserted in the center should come out clean.
    • Once done baking, remove them carefully from the muffin tin and place them on a baking rack to cool. Once they are cool enough to handle, enjoy the homebaked muffins warm and fresh from the oven. 
    • To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator).  They will remain fresh and moist for up to 5 days. 

    Notes

    The information is for each mini blueberry muffin.

    Nutrition

    Calories: 88kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 55mgPotassium: 26mgFiber: 0.4gSugar: 7gVitamin A: 115IUVitamin C: 1mgCalcium: 23mgIron: 0.4mg
    Keyword baking, berry, breakfast, brunch, easy, fruit, snack, spring, summer, sweet
    Tried this recipe?Let us know how it was!

     

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Holly B says

      July 12, 2021 at 7:02 pm

      5 stars
      Fantastic recipe!! I can't wait to try this recipe and especially the apple blueberry!!

      Reply
      • Angela says

        July 15, 2021 at 10:48 am

        Yes so delish and so many choices to make these blueberry muffins something special.

        Reply
    2. Cindy says

      July 13, 2021 at 10:39 am

      5 stars
      I love blueberry muffins and these look incredible!

      Reply
      • Angela says

        July 13, 2021 at 9:39 pm

        Thank you. I hope you make these from-scratch mini muffins soon.

        Reply
    3. Suz | TravelsWithSuz.com says

      July 13, 2021 at 11:29 am

      These sound wonderful! I'd go for the crunchy topping, for sure.

      Reply
      • Angela says

        July 13, 2021 at 9:38 pm

        Yes, a crunchy streusel-like topping is a great muffin topper.

        Reply
    4. Alicia says

      July 13, 2021 at 1:33 pm

      These muffins are so cute! Great size for kids! And I love that they would be homemade and made with real ingredients and not out of a box or package. Thanks for sharing!!

      Reply
      • Angela says

        July 13, 2021 at 9:32 pm

        They are really good for kids and adults. Thanks for your comment.

        Reply
    5. Sabrina DeWalt says

      July 15, 2021 at 7:49 am

      I just figured out what went wrong with my blueberry muffins I made for Christmas years ago.

      Reply
      • Angela says

        July 15, 2021 at 7:59 am

        Oh no, what do you think happened?

        Reply
    6. Marianne says

      July 16, 2021 at 4:31 pm

      Blueberry muffins are my absolute fave type! Looks like a great recipe. Thanks for sharing. Now... I need to go bake a batch! LOL

      Reply
      • Angela says

        July 19, 2021 at 10:12 pm

        Or two!

        Reply
    7. Cindy Moore says

      July 17, 2021 at 4:40 pm

      Yum one of my favorites! And I can definitely veganize this recipe.

      Reply
    8. Helen at the Lazy Gastronome says

      July 18, 2021 at 11:26 am

      Thanks for sharing at the What's for Dinner party last week (I'm running a little late). Hope we see you there again this week!

      Reply
    9. Miz Helen says

      July 27, 2021 at 2:24 pm

      5 stars
      I just pinned your awesome post that we have featured on Full Plate Thursday, 546! Thanks so much for sharing it with us and we hope you will come back soon!
      Miz Helen

      Reply
      • Angela says

        July 27, 2021 at 10:10 pm

        Thank you so much for featuring this recipe and saving it to Pinterest.

        Reply
    10. Angela says

      August 31, 2021 at 1:38 pm

      5 stars
      These taste just like the muffins my grandmother used to make! Love how soft and moist they are.

      Reply
    11. Pam says

      August 31, 2021 at 1:51 pm

      5 stars
      We made the yogurt version and everyone loved them!

      Reply
      • Angela says

        August 31, 2021 at 6:29 pm

        Thanks for letting me know you loved the yogurt blueberry mini muffins.

        Reply
    12. Beth says

      August 31, 2021 at 2:47 pm

      5 stars
      Blueberry muffins are a staple here at the house! I love making these mini muffins for my teens snack for school. So excited to make these again with my daughter tonight!

      Reply
    13. Anjali says

      August 31, 2021 at 4:05 pm

      5 stars
      Blueberry muffins are such a classic! I love how your version is more individually portioned! We made it for breakfast this morning and it was such a treat!

      Reply
    14. Keri Bevan says

      August 31, 2021 at 4:18 pm

      5 stars
      I love these mini blueberry muffins, so adorable and yummy . Perfect for back to school lunch boxes too!

      Reply
      • Angela says

        September 01, 2021 at 11:25 am

        Yes, my kids love them before, during, and after school!

        Reply

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    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat, drink, & explore all things food. As a former personal chef & caterer, I specialize in family recipes that taste great & are easy to make. I rely on my trusty stool every day to create & test recipes I know you will love.

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