Name: Mini Blueberry Muffins
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Ingredients: 2 eggs (room temperature); 1/2 C salted butter (softened); 1 C granulated sugar; 1 & 3/4 C all-purpose flour; 2 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp almond extract; 1/2 C whole milk; 2 C fresh blueberries (washed & dried); 2 TB all-purpose flour

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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

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

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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

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

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Prep Time 14

Cook Time 16

Total Time 30

Course Breakfast

Cuisine American

Servings

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

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 Facts
Servings: 32
Amount per serving
Calories	86
% Daily Value*
Total Fat 3.4g	4%
Saturated Fat 2g	10%
Cholesterol 18mg	6%
Sodium 26mg	1%
Total Carbohydrate 13.1g	5%
Dietary Fiber 0.4g	1%
Total Sugars 7.4g
Protein 1.3g
Vitamin D 4mcg	22%
Calcium 21mg	2%
Iron 1mg	3%
Potassium 56mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword baking, berry, breakfast, brunch, easy, fruit, snack, spring, summer, sweet

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