There's something magical about the smell of fresh blueberry muffins baking in the kitchen. These Mini Blueberry Muffins are perfect for little hands and busy mornings when you need something sweet but not overwhelming.
My daughter calls them "bite-sized sunshine," and honestly, she's not wrong. They're tender, bursting with juicy berries, and disappear faster than I can make them. Plus, they freeze beautifully for those chaotic school mornings when you need breakfast magic in minutes.
Why You'll Love This Mini Blueberry Muffin Recipe
These little bites are pure magic. Every mini blueberry muffins batch I make disappears before they even cool down completely. My kids grab them straight from the pan because they smell too good to wait. The secret is how incredibly moist they stay, even days later. I've tried tons of blueberry muffin recipes over the years, and this one beats them all. The berries don't sink to the bottom, the tops get perfectly golden, and they're just the right size for tiny hands.
My mom visited last week and couldn't stop raving about how they reminded her of the ones from her childhood bakery. Trust me, once you make these, your regular muffin recipe will feel forgotten.
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What You'll Need
You probably have most of these ingredients sitting in your pantry right now, which is exactly why I love this recipe. The magic happens when simple staples meet fresh, plump blueberries.
Main Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Fresh blueberries
- Lemon zest
- Vegetable oil
- Sour cream
- White sugar
- Brown sugar
- Butter (melted)
- Egg
- Milk
- Vanilla extract
Optional Extras
A light dusting of coarse sugar on top gives these muffins a bakery-style finish, and a tiny pinch of cinnamon never hurts if you're feeling fancy.
Want perfect mini blueberry muffins every time? Use the exact measurements in the recipe card below for the best blueberry muffins ever.
Let's Cook This!
Mix Dry Ingredients
Grab a bowl and dump in your flour, baking powder, baking soda, and salt. Give it a quick whisk and set it aside.
Whisk Butter and Sugars
In your second bowl, mix the melted butter with oil, both sugars, and that lovely lemon zest. Crack in your egg and whisk everything until it looks creamy. My kitchen always smells amazing at this point.
Add Wet Dairy Mix
Time for the sour cream, milk, and vanilla. Whisk it all together until smooth. Don't worry if it looks a bit thick - that's what makes these mini blueberry muffins so incredibly tender.
Fold in Flour and Blueberries
Here's where things get exciting. Gently fold your flour mixture into the wet stuff. I use a spatula and barely stir - overmixing is the enemy of fluffy muffins. Then comes my favorite part: folding in those gorgeous blueberries. Be gentle so they stay whole.
Can I use frozen blueberries instead of fresh ones? Sure thing! Just coat them in a tiny bit of flour first. This trick stops them from turning your batter purple and keeps them from sinking. Works like magic every time.
Fill Mini Muffin Pan
Line your mini muffin pan and scoop the batter in. I fill each cup about ¾ full - any more and they'll overflow.
Bake at High Then Low
Here's my secret: blast them at 425°F for 4 minutes, then drop to 350°F without opening the door. Takes another 10-12 minutes until they're golden and spring back when you poke them.
Aliana's Pro Advice
- hat hot oven trick works every single time. I learned it after making way too many flat, sad muffins that never rose properly. Now I blast them at 425°F first, then turn it down. Game changer!
- Also, coat your blueberries in flour before folding them in. Otherwise they'll sink straight to the bottom and you'll get plain tops with all the fruit hiding underneath.My husband used to complain about getting the "boring" muffins from the top of the batch until I figured this out.
- Here's another secret for the best mini blueberry muffins - don't overfill those cups. I used to think more batter meant bigger, fluffier muffins, but it just creates a mess.
- Stick to ¾ full and you'll get perfect domed tops every time. Room temperature ingredients mix so much better too, especially that egg and sour cream.
- I learned this from watching my mom make her old fashioned blueberry muffins - she always let everything sit out for 30 minutes first. Makes the batter smoother and creates those perfectly moist blueberry muffins everyone raves about.
Easy Swaps
Out of sour cream? Greek yogurt works perfectly and makes these mini blueberry muffins extra fluffy.
No fresh blueberries? Frozen ones are totally fine - just don't thaw them first. I've swapped brown sugar for white sugar when I'm out, and honestly, nobody notices. Buttermilk instead of regular milk adds a nice tang that my kids love.
Oil can be replaced with melted butter if that's what you have. These easy blueberry muffin recipes are super forgiving, so don't stress if you need to make substitutions.
Storage & Serving Tips
These little beauties stay fresh for about 3 days in an airtight container on your counter. For longer storage, pop them in the freezer for up to 3 months - they thaw beautifully and taste just as good as fresh.
My secret is wrapping them individually in plastic wrap before freezing, so I can grab just one or two for school lunches. To reheat, just microwave for 15 seconds or warm them in a 300°F oven for 5 minutes.
The mini blueberry muffins come back to life perfectly, especially if you're serving them to picky toddlers who want everything "just right."
What Goes Great With This
These Mini Blueberry Muffins are perfect with your morning coffee or as an afternoon snack with a cold glass of milk. My family loves them alongside scrambled eggs for weekend brunch, or packed in lunchboxes with some fresh fruit. They're also amazing served warm with a pat of butter melting on top.
For special occasions, I'll put out a platter with cream cheese and jam so everyone can customize their own. The mini size makes them ideal for baby led weaning too - my sister uses them for her little one who's just starting solids.
Common Questions
How to make mini muffins without liners?
Just grease your mini muffin pan really well with butter or cooking spray. I like to dust with a little flour too for extra insurance against sticking.
Do you need muffin liners for mini muffins?
Not at all! Liners just make cleanup easier and help with portion control for kids. A well-greased pan works perfectly fine.
Is it OK to not use muffin liners?
Absolutely! Just grease your pan well. My kids actually prefer them without liners because they can eat every last crumb. According to this article, skipping the liners can also give the muffins a slightly crispier edge that some people love.
Can I use aluminum foil instead of cupcake liners?
Sure, but make little foil cups yourself. Store-bought foil liners work great too and give a nice rustic look.
What is the secret to moist muffins?
Don't overmix your batter and use sour cream or yogurt. That combination keeps these mini blueberry muffins tender every single time.
Hungry for More?
If you're looking for more Breakfast treats that disappear fast, these recipes are sweet, simple, and always a hit with my family:
Almond Poppy Seed Muffins – Nutty, tender, and perfect with tea on lazy Sunday mornings.
Amish Cinnamon Bread Recipe – No-knead wonder that fills the house with the most incredible smell.
Want more fruity fun? These mini blueberry muffins are sweet, portable, and always a crowd-pleaser.
Tried this recipe? Tag me on Pinterest @AlianaRecipes – I'd love to see your twist on it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mini Blueberry Muffins:
Easy Mini Blueberry Muffins Recipe
Equipment
- 1 Mixing bowl One for dry and one for wet ingredients
- 1 Mini muffin pan 24-cup nonstick pan for baking
- 1 Whisk To mix dry and wet mixtures
- 1 Spatula To gently fold in the blueberries
- 1 Oven Preheated at 425°F then lowered to 350°F
Ingredients
- 1 cups all-purpose flour - sifted and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter - melted
- 2 tablespoons vegetable oil
- ¼ cup white sugar
- ¼ cup brown sugar - light or dark
- 1 teaspoon lemon zest - freshly grated
- 1 large egg - room temperature
- ¼ cup sour cream - or plain yogurt
- ¼ cup milk - any kind
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries - washed and dried
- 1 tablespoon coarse sugar - optional topping
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate bowl, combine the melted butter, vegetable oil, white and brown sugars, and lemon zest. Add the egg and whisk until the mixture is smooth and creamy.
- Whisk in the sour cream, milk, and vanilla extract into the wet mixture. The batter will be thick and smooth — perfect for tender muffins.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Once just combined, fold in the fresh blueberries carefully to avoid crushing them.
- Line a mini muffin pan with paper liners. Scoop the batter into each cup, filling about ¾ full. Optionally, sprinkle coarse sugar on top for a crunch.
- Bake at 425°F (220°C) for 4 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10–12 minutes, or until golden and set.
Annie Hester says
Can I turn this mini muffin recipe into a bundt cake? What would be the baking time and temperature if I double the recipe again?
Aliana Recipes says
Hey! I haven't tried making this as a bundt cake yet, but it sounds like a fantastic idea! Please come back and tell me if you try it. I might have to test this myself now that you've got me thinking about it!