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    Home » Breakfast

    Published: Jul 9, 2021 · Modified: Nov 23, 2021 by Angela · This post may contain affiliate links · 23 Comments

    Old-Fashioned Mini Blueberry Muffins

    Jump to Recipe Print 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. 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.  

    Jump to Recipe

    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

     

     

    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 & ½ C of blueberries & add ½ C mini chocolate chips
    • Banana Blueberry Mini Muffins  - use 1 & ½ C of blueberries & ½ C of mashed bananas
    • Apple Blueberry Mini Muffins - use 1 & ½ C of blueberries & ½ C of apple sauce & a pinch of cinnamon
    • Lemon Blueberry Mini Muffins - add ½ 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 ¼ C and add ¼ 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.  

     

     

    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. 

     

    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. 

     

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

     

     

    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 ¼ 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. 

     

     

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

     

     

    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. 

     

     

    Old-Fashioned Mini Blueberry Muffins muffins on a cooling rack

     

     

    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. 

     

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

     

     

    PIN FOR SAFEKEEPING & SHARING!

     

    Old-Fashioned Mini Blueberry Muffins PIN four mini blueberry muffins on the counter with a blue cloth napkin and espresso cup in the background

     

     

    Product Recommendations for this Recipe:

     

     

     

    The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you! 

     

     

    Old-Fashioned Mini Blueberry Muffins featured stack of muffins

    Old-Fashioned Mini Blueberry Muffins

    Angela
    Homemade mini blueberry muffins are sweet little treats that adults and kids just love.  This old-fashioned homemade recipe is great for a small batch and they keep well.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 14 mins
    Cook Time 16 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 32

    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

    This recipe was shared on the WEEKEND POTLUCK. 

     

    Did you make this The Short Order Cook Recipe?

    Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter). 

    I would love to see your latest creations and kitchen adventures. 

     

     

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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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