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introduction
The first time I made mini blueberry muffins, I was craving something sweet but didn’t want a heavy dessert. I experimented with different ingredients, trying to get that perfect balance of fluffiness and moisture. After a few tweaks—like adding buttermilk and tossing the blueberries in flour—I finally nailed it! These little muffins came out soft, buttery, and packed with juicy blueberries in every bite. Now, they’ve become a staple in my kitchen, and I can’t wait to share this fail-proof recipe with you!
In this guide, you’ll learn how to make the best mini blueberry muffins with simple ingredients and expert baking tips. We’ll cover everything from the perfect batter consistency to baking times and how to keep your muffins moist. Plus, we’ll answer the most common questions about mini muffins, including how full to fill the muffin pan, whether you need liners, and how to prevent sticking.
Why You’ll Love This Mini Blueberry Muffins Recipe
1. Soft, Fluffy, and Bursting with Flavor
These mini blueberry muffins have a light, airy texture with juicy blueberries in every bite. The perfect balance of sweetness and tartness makes them absolutely irresistible!
2. Quick & Easy to Make
With just a few simple ingredients and less than 30 minutes, you can whip up these delicious muffins. No fancy equipment or complicated steps—just mix, bake, and enjoy!
3. Perfect for Any Occasion
Whether you need a quick breakfast, a lunchbox treat, or a party snack, these mini muffins are bite-sized and convenient. They’re great for meal prep and freeze beautifully for later.
4. Customizable to Your Taste
Make them healthier by swapping in whole wheat flour or natural sweeteners, or add extra toppings like streusel, lemon zest, or a cinnamon-sugar coating.
5. No More Dry or Dense Muffins
This recipe ensures moist, tender muffins every time, thanks to the right balance of buttermilk (or yogurt), butter, and eggs. Say goodbye to dry, crumbly muffins forever!
Essential Ingredients for Mini Blueberry Muffins
Dry Ingredients
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free flour)
- ½ cup sugar (or honey/maple syrup)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup milk (or buttermilk for extra moisture)
- ⅓ cup melted butter (or vegetable/coconut oil)
- 1 teaspoon vanilla extract
Blueberries & Optional Add-Ins
- ¾ cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
- 1 teaspoon lemon zest (optional, for extra flavor)
- ½ teaspoon cinnamon (optional, for warmth)
- ¼ cup chopped nuts (optional, for crunch)
Step-by-Step: How to Make Mini Blueberry Muffins
Step 1: Preheat the Oven & Prepare the Muffin Pan
- Preheat your oven to 375°F (190°C).
- Lightly grease a mini muffin pan or line it with mini muffin liners to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- If using any optional spices like cinnamon or nutmeg, add them now.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together:
- 1 large egg
- ½ cup milk (or buttermilk for extra moisture)
- ⅓ cup melted butter (or vegetable oil for a lighter texture)
- 1 teaspoon vanilla extract
Step 4: Mix Wet and Dry Ingredients
- Slowly pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula or spoon until just combined (a few lumps are okay). Do not overmix, or the muffins will be dense.
Step 5: Fold in the Blueberries
- Toss ¾ cup blueberries (fresh or frozen) with 1 teaspoon flour to prevent them from sinking.
- Gently fold them into the batter with a spatula.
Step 6: Fill the Mini Muffin Pan
- Use a spoon or small cookie scoop to fill each muffin cup about ⅔ full.
- If desired, sprinkle a little sugar on top for a slight crunch.
Step 7: Bake the Muffins
- Place the muffin pan in the preheated oven and bake for 10-12 minutes.
- Check for doneness by inserting a toothpick—if it comes out clean or with a few crumbs, they’re ready!
Step 8: Cool and Serve
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy warm, or store them for later!
Expert Tips for Perfect Mini Blueberry Muffins
1. Use Buttermilk for Extra Moisture
- Buttermilk adds a slight tang and keeps the muffins soft and tender. If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon lemon juice and let it sit for 5 minutes.
2. Don’t Overmix the Batter
- Overmixing leads to dense, tough muffins. Stir the batter just until the ingredients are combined—it’s okay if there are a few lumps.
3. Toss Blueberries in Flour to Prevent Sinking
- Coat the blueberries with 1 teaspoon of flour before folding them into the batter. This prevents them from sinking to the bottom.
4. Fill Muffin Cups ⅔ Full
- Filling the muffin cups about ⅔ full allows room for rising without overflowing.
5. Bake at the Right Temperature
- Baking at 375°F (190°C) creates a golden-brown top while keeping the muffins soft inside.
6. Check for Doneness Early
- Mini muffins bake faster than regular muffins. Start checking at 10 minutes by inserting a toothpick—if it comes out clean or with a few crumbs, they’re done.
7. Let Muffins Cool Before Removing
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. This prevents them from breaking apart.
Reheating and Storing Mini Blueberry Muffins
Storing Mini Muffins
- At Room Temperature: Store muffins in an airtight container for up to 3 days. Adding a paper towel inside the container helps absorb excess moisture and keeps them fresh.
- In the Refrigerator: If you want them to last longer, store them in an airtight container in the fridge for up to 1 week.
Freezing Mini Muffins
- Allow muffins to cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze for 1 hour.
- Transfer frozen muffins to a zip-top freezer bag or airtight container and store for up to 3 months.
- Label the bag with the date to keep track of freshness.
Reheating Mini Muffins
- Microwave: Wrap a muffin in a damp paper towel and heat for 10-15 seconds for a soft, warm texture.
- Oven: Preheat to 300°F (150°C) and bake muffins for 5-7 minutes until warm.
- Toaster Oven: Heat at 300°F (150°C) for about 5 minutes to restore their slightly crispy edges.
These storage and reheating methods help keep your mini blueberry muffins soft, fresh, and delicious, whether you’re enjoying them now or saving them for later.
Common Mistakes to Avoid When Making Mini Blueberry Muffins
1. Overmixing the Batter
- Stirring too much develops the gluten in the flour, resulting in dense, tough muffins instead of light and fluffy ones. Mix just until the ingredients are combined.
2. Not Coating Blueberries in Flour
- Failing to toss blueberries in a little flour can cause them to sink to the bottom of the muffins. A light coating of flour helps distribute them evenly.
3. Overfilling the Muffin Cups
- Filling the muffin cups too high can cause them to overflow and bake unevenly. For the best results, fill each cup about ⅔ full.
4. Using Too Much or Too Little Leavening Agent
- Adding too much baking powder can make muffins rise too quickly and then collapse. Using too little can lead to dense, flat muffins. Stick to the exact measurements for the perfect rise.
5. Not Greasing the Muffin Pan Properly
- If you don’t use muffin liners or grease the pan well, the muffins may stick, making them hard to remove. A light coat of butter or non-stick spray helps prevent this.
6. Baking at the Wrong Temperature
- A too-high temperature can cause muffins to burn on the outside while staying undercooked inside. A too-low temperature can make them dry and dense. Always bake at 375°F (190°C) for even cooking.
7. Overbaking the Muffins
- Mini muffins bake quickly, so checking a minute or two early prevents overbaking. Overbaked muffins become dry and crumbly instead of moist and tender.
8. Removing Muffins from the Pan Too Soon
- Taking muffins out of the pan immediately can cause them to break apart. Let them cool for 5 minutes before transferring them to a wire rack.
FAQs About Mini Blueberry Muffins
1. How full do you fill mini muffin pans?
Fill each muffin cup about ⅔ full to allow room for rising. Overfilling can cause muffins to overflow, while underfilling may result in flat muffins.
2. Does baking time change for mini muffins?
Yes, mini muffins bake much faster than regular muffins. Instead of 18-22 minutes for standard muffins, mini muffins take 10-12 minutes at 375°F (190°C). Always check for doneness by inserting a toothpick—if it comes out clean, they’re ready.
3. What is the secret to making moist muffins?
To keep muffins moist:
Use buttermilk or yogurt instead of regular milk for extra tenderness.
Avoid overmixing the batter, which can make muffins tough.
Do not overbake—check them early to prevent dryness.
4. Do you need muffin liners for mini muffins?
Muffin liners are optional, but they help with easy cleanup and prevent sticking. If you don’t use liners, make sure to grease the muffin pan well with butter or non-stick spray.
5. How do I make sure my mini muffins don’t stick?
Grease the muffin pan well with butter, oil, or non-stick spray before adding batter.
Let muffins cool for 5 minutes before trying to remove them.
Use a silicone mini muffin pan, which makes it easier to pop them out.
Conclusion
Mini blueberry muffins are the perfect bite-sized treat—soft, fluffy, and packed with juicy blueberries. They’re incredibly easy to make, require just a handful of ingredients, and bake in under 15 minutes. Whether you’re enjoying them for breakfast, as a snack, or for meal prep, these muffins are sure to be a hit.
By following the expert tips in this guide—like not overmixing, coating blueberries in flour, and baking at the right temperature—you can achieve bakery-quality muffins every time. Plus, with proper storage and reheating methods, you can keep them fresh and delicious for days or even months.
Now that you have the ultimate recipe and baking tips, it’s time to get baking! Try these mini blueberry muffins today, and enjoy a soft, moist, and flavorful homemade treat that everyone will love.
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Mini Blueberry Muffins
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 large egg
- ½ cup milk (or buttermilk for extra moisture)
- ⅓ cup melted butter (or vegetable/coconut oil)
- 1 teaspoon vanilla extract
Blueberries & Optional Add-Ins:
- ¾ cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
- 1 teaspoon lemon zest (optional)
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with mini muffin liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ingredients. Stir gently until just combined (do not overmix).
- Fold in blueberries: Toss blueberries with 1 teaspoon of flour and gently fold them into the batter.
- Fill muffin cups: Spoon the batter into the muffin pan, filling each cup about ⅔ full.
- Bake: Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
- For extra moisture: Use buttermilk instead of regular milk.
- For a healthier version: Replace sugar with honey or maple syrup.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Store cooled muffins in a freezer-safe bag for up to 3 months.
- Reheating: Microwave for 10-15 seconds or bake at 300°F (150°C) for 5 minutes.