Mini Blueberry Muffins
Mini Blueberry Muffins are the cutest homemade tiny treats—bursting with sweet Blueberries, quick to bake, and perfect for Breakfast, a Snack, or a casual Brunch. This Easy Recipe for Mini Muffins is kid-friendly, freezer-friendly, and guaranteed to disappear in record time.
Ingredients
- 1¼ cups all-purpose flour King Arthur or Bob’s Red Mill for best texture
- ½ cup granulated sugar coconut sugar works for a subtle caramel note
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg room temperature
- ¼ cup whole milk or almond milk for dairy-free option
- ¼ cup plain Greek yogurt adds tenderness and tang
- 3 tbsp unsalted butter melted and cooled
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen Blueberries tossed with 1 tbsp flour (keeps them from sinking)
Instructions
- Preheat the oven to 375°F (190°C) and arrange a 24-cup mini muffin tin; lightly grease each cup or use paper liners.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the egg with milk, Greek yogurt, melted butter, vanilla extract, and lemon zest until smooth.
- Pour the wet ingredients into the dry mixture; stir just until no dry streaks remain. Gently fold in the flour-coated Blueberries with a silicone spatula.
- Use a small ice-cream scoop or two teaspoons to portion batter into each muffin cup, filling about ¾ full. Bake for 14–17 minutes, until the tops are lightly golden and a toothpick in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to finish cooling.
Notes
I learned that tossing blueberries in a bit of flour stops them from sinking. If you find your batter too thick, add a tablespoon more milk; if it’s too thin, a pinch more flour helps. Letting your batter rest for 5 minutes before baking can yield a more uniform rise.