Mini Blueberry Muffins
These mini blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. They are easy to make in under 30 minutes, perfect for breakfast, snacks, or meal prep. This fail-proof recipe guarantees moist, tender muffins every time!
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.