These mini blueberry muffins are a delicious muffin recipe using fresh blueberries and are bite-size. Loaded with blueberries, these mini muffins are baked to perfection and are super moist and delicious.
If you love blueberry muffins, then this is the recipe for you! I’ve been making muffins for years, and one of my favorite variations to make is blueberry. I just love the fresh flavor of blueberries inside a sweet, moist muffin. I also love making mini muffins. They make great bite-sized snacks, and they’re so darn cute. This recipe combines adorable little muffins with fresh blueberries for a sweet treat that makes the perfect breakfast with coffee, afternoon snack, or fun addition to any potluck. The best part is that they’re so easy to make! You get all that delicious flavor in a fun-sized package, and you get it without a ton of work. It doesn’t get much better than that!
I’ve been making mini blueberry muffins for years. At first, I made them on the weekends, but then I realized that my kids and their friends would eat up every last leftover muffin when they got home from school. So I started making a double batch on Sunday and let the kids snack on them through the week. Of course, I usually had to make a second batch mid-week! Whether you keep these around for snacks or breakfast, one thing’s for sure: everyone is going to love them.
Mini Blueberry Muffins
These muffins have everything we love in their full-size counterparts but in a fun-size package. Mini blueberries that are sweet and extra moist thanks to the addition of sour cream are loaded with the bright flavors of fresh blueberries and zippy lemon zest to create a sweet, lemon blueberry treat that everyone always comes back for more of. Whenever you make them and wherever you serve them, they’re always a big hit.
Why You’ll Love This Mini Blueberry Muffin Recipe
- They’re a quick and easy muffin recipe made with fresh blueberries.
- They only take a few simple ingredients, and they make the perfect grab-and-go snack.
- They’re packed with fresh blueberries, and they’re so moist and delicious.
Mini Blueberry Muffins Tips and Variations
These delicious mini muffins are incredibly easy to make, but I do have a few tips here that will help you make them the best that they can possibly be. I also have some fun variations that you can use to switch things up if you like.
Tips
- Use both muffin liners and nonstick spray to ensure that your muffins are easily removed from the mini muffin tin.
- Let your egg come to room temperature before mixing it into the batter. This allows your muffins to rise more easily and become super tender.
- Only use fresh blueberries in this recipe. Frozen blueberries release too much water when they defrost and will make your batter watery.
- Be gentle when folding the blueberries into the batter so they stay whole.
Variations
- Use a regular muffin pan to make full-size muffins.
- Use any of your favorite fresh berries like raspberries, blackberries, or chopped strawberries.
- Add a streusel topping.
How to Make Streusel Topping
Making a streusel topping is easy and only takes a few ingredients. In a small bowl, add 3/4 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon and 4 tablespoons cold butter 9cut into small pieces). Using a fork, or a pastry cutter, mix until crumbly.
Mini Blueberry Muffins FAQ
If you have questions about this recipe, then you’ll find the answers here. The following FAQ answers the most commonly asked questions about these mini blueberry muffins.
How long do muffins take in the oven?
Baking time varies based on the temperature called for in the recipe, but in general, it takes between 15 and 20 minutes to bake muffins.
Can I make big muffins instead of mini ones?
Absolutely. Simply pour the batter into a prepared normal-sized muffin tin and bake until done. It might take a couple more minutes so check the muffins with a toothpick.
Can you freeze mini muffins?
Yes! Muffins can be frozen for up to 3 months no matter their size. Open-air freeze them in a single layer, then transfer them to a heavy-duty freezer bag.
Can you substitute other berries for blueberries?
Yes. Any of your favorite berries will work in this recipe.
Can you cut up blueberries for muffins?
You can. Many people finely chop blueberries and add them to their muffin batter in addition to whole blueberries to make a more moist muffin.
How to Store, Freeze, and Thaw Mini Blueberry Muffins
Store these blueberries at room temperature in a covered container for up to 4 days. For longer storage, freeze them in a heavy-duty freezer bag for up to 3 months.
To defrost the muffins, simply leave them in the refrigerator overnight. To reheat them, place them on a microwaveable dish and cover them. Then, microwave them for about 30 seconds. If they’re still cool, microwave for another 30 seconds.
Mini Blueberry Muffins Ingredients
It only takes a few simple ingredients to make this recipe. You probably have most of them in your kitchen right now, and the rest are easily found at your local grocery store.
- Butter
- Granulated sugar
- Sour cream
- Zest from lemon
- Large egg
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- All-purpose flour
- Fresh blueberries
- Coarse sugar for topping
How to Make Mini Blueberry Muffins
Making these muffins is just as easy as shopping for the ingredients. It only takes a few simple steps and a few minutes to make them!
Step 1: Prep
Preheat the oven to 375 degrees and line a mini muffin tin with paper liners or spray them with nonstick cooking spray. Set aside.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the melted butter, sugar, sour cream, egg, vanilla, and lemon zest until combined.
Step 4: Complete the Batter
Mix the flour mixture into the wet ingredients until combined. Then, gently fold in the blueberries.
Step 5: Bake
Spoon the batter into the prepared muffin tin and sprinkle the batter with coarse sugar. Then, bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are slightly golden.
Step 6: Cool
Remove the muffin tin and let the muffins cool in the tin for a couple of minutes. Then, transfer them to a wire rack to cool. Enjoy!
Try These Delicious Mini Blueberry Muffins Today
These mini blueberry muffins have all the flavors of summer we love in a fun little package. The perfect bite-sized snack, these muffins are tender, moist, and so good. They’re also extremely easy to make, which is a big, big bonus! Give this recipe a try, and I know you’ll find yourself making them again and again.
More Delicious Blueberry Recipes You Will Enjoy
Blueberry Pastry – This delicious pastry recipe only takes 3-ingredients, pie dough, blueberry pie filling and coarse sugar. Easy and delicious!
The Best Blueberry Pancakes – These deliciously fluffy pancakes are made with fresh blueberries and a family favorite pancake recipe the whole family will enjoy.
Blueberry Cream Cheese Pastry – This crescent pastry ring is loaded with a sweet cream cheese mixture, a fresh blueberry filling, baked in a flaky crescent ring and drizzled with glaze. Absolutely delicious.
And, here is a delicious Blueberry Cream Cheese Puff Pastry recipe from Deliciously Seasoned with you will enjoy as well.
Mini Blueberry Muffins
Ingredients
- 5 tablespoons butter
- ½ cup sugar
- ¾ cup sour cream
- Zest from lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all purpose flour
- 1 ½ cups fresh blueberries
- Coarse sugar for topping
Instructions
- Preheat the oven to 375 and line a mini muffin pan with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk flour, baking powder, baking soda and salt together. Set aside.
- In a large bowl, mix melted butter, sugar, sour cream, egg, vanilla and lemon zest together until combined.
- Stir in flour mixture and then fold in blueberries.
- Spoon muffin batter into the prepared muffin pan and sprinkle coarse sugar on each muffin.
- Bake for 20 minutes until a toothpick inserted in the center comes out clean and the tops are golden.
- Carefully remove from the oven and let sit for a couple minutes then transfer to a baking rack to cool.
Notes
Nutrition
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