Mini blueberry muffins are moist mini muffins that are packed with blueberries and topped with a crunchy sugar crust. These easy muffins make a quick breakfast and take less than 30 minutes to make!
Mini anything is just plain fun! Mini muffins make a great snack or breakfast, and these mini blueberry muffins are perfect for breakfast prep, packing in lunches, or as a quick after school snack.
These blueberry mini muffins are moist mini muffins that are full of fresh blueberries. The muffins are sprinkled with turbinado sugar for a bit of delightful crunch.
And they’re so quick and easy to make! The muffins take less than 30 minutes, so you can whip up a batch any time you’d like.
Ingredient notes and substitutions
- Milk: I recommend using whole milk or 2% milk. Using milk with more fat in it will give you softer muffins. Also, you can use buttermilk in place of the milk and lemon juice.
- Fresh lemon juice: It’s important to use fresh lemon juice because bottled lemon juice can have an off taste to it.
- Vegetable oil: Or a similar neutral oil.
- Flour: It’s important to properly measure the flour to avoid dry, heavy muffins. Weighing the flour is the most accurate method of measuring it. You can also sift or stir the flour to break it up and then lightly spoon it into the measuring cup and level. Avoid packing the flour.
How to make mini blueberry muffins
Step 1: Preheat oven to 400 degrees F. Line a two mini muffin pans with 40 muffin liners or grease the pans well.
Step 2: In a large measuring cup, measure out the milk. Whisk in lemon juice. Let sit for 2 minutes.
Step 3: In a medium bowl, whisk together milk mixture, egg, egg white, oil, and vanilla extract.
Step 4: In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
Step 5: Pour liquid ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
Step 6: Fold in blueberries.
Step 7: Spoon batter into prepared mini muffin pan until each cup is â…” full.
Step 8: Sprinkle turbinado sugar over top of each muffin, if using.
Step 9: Bake for 10 to 13 minutes or until a toothpick inserted in the middle comes out clean.
Recipe Tips!
- Milk + lemon juice: 1 cup of buttermilk can be used in place of the milk and lemon juice mixture.
- Turbinado sugar or sparkling sugar adds a delicious bit of texture to the top of the muffins. Feel free to omit it if you prefer.
Recipe FAQs
You can! Just don’t thaw the blueberries before use. Thawing the blueberries will make the blueberries bleed into the batter and give you gray muffins.
You can! Just bake the muffins as-directed. Let them cool to room temperature on a wire cooling rack. Place the muffins in a freezer-safe container, and freeze for up to 3 months.
Storage
Store any leftover blueberry muffins in an airtight container at room temperature. The mini muffins will keep for up about 3-4 days when properly stored.
More blueberry recipes!
If you’ve tried this mini blueberry muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Mini Blueberry Muffins
Ingredients
- 1 cup milk
- 1 teaspoon fresh lemon juice
- 1 large egg beaten
- 1 large egg white
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup fresh blueberries
- Turbinado sugar optional for topping
Instructions
- Preheat oven to 400 degrees F. Line a two mini muffin pans with 40 muffin liners or grease the pans well.
- In a large measuring cup, measure out the milk. Whisk in lemon juice. Let sit for 2 minutes.
- In a medium bowl, whisk together milk mixture, egg, egg white, oil, and vanilla extract.
- In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
- Pour liquid ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
- Fold in blueberries.
- Spoon batter into prepared mini muffin pan until each cup is â…” full. Sprinkle turbinado sugar over top of each muffin, if using.
- Bake for about 10 to 13 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the pan for 5 minutes and then remove to a wire cooling rack.
Notes
- Make sure you don’t overmix these muffins. If you do, they will come out tough.
- These muffins are delicious right out of the oven, but I loved them even more the next day! They become more flavorful and more moist as they sit.
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!