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Stack of three mini blueberry muffins with visible blueberries, placed on a white surface with scattered berries and a milk bottle in the background.

Easy Mini Blueberry Muffins Recipe

Golden, moist, and bursting with juicy blueberries, these mini muffins are the perfect bite-sized treat for breakfast, snacks, or any moment that needs a little sweetness.
5 from 1 vote
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Course : Breakfast, Dessert, Snack
Cuisine : American
Prep Time : 15 minutes
Cook Time : 14 minutes
Cooling Time : 10 minutes
Total Time : 39 minutes
Servings : 24
Calories : 105kcal
Cost : $4.25
Author : Aliana Recipes

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.
    Glass bowl with whisk and dry ingredients like flour, baking powder, and salt, lit by natural sunlight on a neutral kitchen surface.
  • 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.
    Glass bowl with yellow wet muffin mixture including melted butter, sugar, oil, and egg being whisked on a bright kitchen surface.
  • Whisk in the sour cream, milk, and vanilla extract into the wet mixture. The batter will be thick and smooth — perfect for tender muffins.
    Top-down photo of smooth pale yellow batter in a glass bowl, made from sour cream, milk, and vanilla, ready to be combined with dry ingredients.
  • 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.
    Thick muffin batter with whole blueberries being gently folded using a blue silicone spatula in a glass bowl on a light kitchen surface.
  • 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.
    Mini muffin tin filled with raw blueberry muffin batter in paper liners, each topped with a single blueberry, ready to bake.
  • 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.
    Freshly baked mini blueberry muffins on a metal plate with blueberries and lemon slices styled on a wooden board over a gray surface.

Notes

These mini muffins are best served warm, straight from the oven. The slight crunch on top and the burst of blueberries inside will take you back to cozy mornings and homemade kitchen memories.

Nutrition

Serving : 38g | Calories : 105kcal | Carbohydrates : 14g | Protein : 1.8g | Fat : 4.2g | Saturated Fat : 2.1g | Polyunsaturated Fat : 0.4g | Monounsaturated Fat : 1.5g | Cholesterol : 12mg | Sodium : 90mg | Potassium : 45mg | Fiber : 0.3g | Sugar : 8g | Vitamin A : 150IU | Vitamin C : 1mg | Calcium : 25mg | Iron : 0.4mg