Name: Old-Fashioned 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

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. These are the best from-scratch muffins that are made with fresh blueberries and just a bit of vanilla and almond extracts for that old-fashioned flavor that I find in versions from the past.

This old-fashioned blueberry muffin recipe makes about 32 mini muffins, enough for about 8 servings. We typically eat about 3-4 along with fruit or yogurt for a more complete breakfast. Making half this recipe is perfect for small-batch blueberry mini muffins. I love to do this right before camping trips so I can bring along just enough for one morning’s breakfast and not pack too much. It is also great if you want these blueberry muffins for a small snack in the kids’ lunchboxes; therefore, a small batch may be just enough for the school week.

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) 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.

Optional ingredients – to this mini blueberry muffin recipe you can also add a few other ingredients for fun and to have versions that are equally amazing. Here are a few that I suggest –

Chocolate Chip Blueberry Muffins – use only 1 & 1/2 C of blueberries & add 1/2 C mini chocolate chips
Banana Blueberry Mini Muffins – use 1 & 1/2 C of blueberries & 1/2 C of mashed bananas
Apple Blueberry Mini Muffins – use 1 & 1/2 C of blueberries & 1/2 C of apple sauce & a pinch of cinnamon
Lemon Blueberry Mini Muffins – add 1/2 TB of lemon zest & 1 TB lemon juice to the batter
Triple Berry Mini Muffins – use diced strawberries & raspberries with the blueberries to equal the 2 C needed.
Blueberry Yogurt Mini Muffins – reduce the milk to 1/4 C and add 1/4 C full-fat plain yogurt

How to Make Mini Blueberry Muffins

Gather all the ingredients listed below and ensure they are at room temperature. Once they are ready to use gather all the equipment needed such as a large mixing bowl. 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.

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 & 3/4 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.

FRESH VS FROZEN BLUEBERRIES – This recipe calls for fresh blueberries; however, you can also use frozen blueberries. If doing so, you use the same amount by volume once defrosted, drained, and patted dry with a paper towel to ensure most of the moisture is removed from them. If they are too wet, the batter will be too soggy and not cook properly.

Filling up the Muffin Tin with Batter

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 80% full – see below.

How to Make Crunchy Sugar Topping

This is an optional sweet treat for the tops of this recipe. If you want your blueberry muffins to have a crunchy sugar topping, simply make a streusel mix and sprinkle it on top. To do this, mix together 1/4 cup all-purpose flour, 2 TB turbinado sugar, 2 TB brown sugar, & 3 TB room-temperature salted butter. I did not make them this way recently but have in the past. I make another family favorite muffin recipe that has a similar topping on them that you may want to try too – THE BEST BANANA STREUSEL MUFFINS.

Baking Homemade Blueberry Muffins

Since this recipe is for a small-sized blueberry muffin using a mini muffin tin, they bake faster than regular-sized muffins. Bake them at 375° for 16-18 minutes. A toothpick inserted in the center should come out clean.

They will be just slightly golden on the edges and some of the blueberries may burst beautifully as seen below. 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.

Storing & Enjoying Blueberry Muffins

I starting tweaking recipes when I heard about Mary Berry’s Blueberry Muffins during an episode of the Great British Baking Show. Though hers calls for oil and doesn’t have the almond extract, the recipe I came up with sure was moist, slightly sweet, and has a good balance of batter to blueberry ratio. The other bonus is I found that they store really well and remain fresh for days.

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. This makes the mini blueberry muffins ideal for baking and enjoying them for the school or workweek.

These blueberry muffins are great as is or warm with butter or jam on them. Since I love the flavors of lemon and blueberry, my favorite way to enjoy mini blueberry muffins is with lemon curd on them. Pour a cup of coffee, tea, or some milk, and everyone including parents, teens, and toddlers will all love these mini blueberry muffins for your next breakfast.

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