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Obsessed with those boxes of mini blueberry muffins? Our recipe is so much tastier, more budget friendly, and fun to make! These mini blueberry muffins are the perfect bite sized breakfast or snack time treat.
I spent years spending alllllll of my money on those boxes of mini muffins before I finally just bought a mini muffin pan and started making them myself. Honestly, I have no idea what took me so long because homemade mini muffins are beyond simple to whip up, they taste so much better than the packaged kind, and they are way healthier since they’re full of ingredients that I can actually pronounce. 😉
We’ve shared our recipe for mini banana muffins and mini chocolate chip muffins already, so now it’s time for the mini blueberry muffins. These might just be my favorite, thanks to those juicy little pops of fresh blueberries!
These bake up fluffy and tender, loaded with juicy blueberries, and topped with a crackly sugar topping that makes each bite so dang delightful.
Tips & Tricks for Perfect Muffins Every Time:
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Don’t Overmix! Overmixing your muffin batter will make for tough muffins due to the development of gluten. You’ll beat together the butter and sugar to incorporate air and then you’ll fold in the flour until it’s just combined to create a perfectly soft and tender muffin.
Add Mix-Ins Last! Once you’ve stirred together the wet and dry ingredients, you’ll gently fold in your blueberries using a rubber spatula. This will keep you from breaking up the berries too much in the batter.
Use a Cookie or Ice Cream Scoop! Using a cookie scoop or ice cream scoop to portion out your batter means you’ll have evenly filled muffin wells that all bake up perfectly at the same time.
Add Some Texture! Your muffins should bake up tender and fluffy, so added a little texture to the top is a great idea. We sprinkle coarse sugar over our mini blueberry muffins to add a little crunch.
Mini Blueberry Muffins
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 ½ cups fresh blueberries
- Turbinado Sugar for sprinkling on top
Instructions
- Preheat oven to 350 degrees. Line a mini muffin tin with paper liners or spray with non-stick spray.
- Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in the eggs until well incorporated.
- Stir in the sour cream, buttermilk, and vanilla until combined.
- Add the flour, baking soda, baking powder, salt, and cinnamon to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
- Gently fold the blueberries into the batter with a rubber spatula.
- Fill the muffin tins 2/3 full. Sprinkle the tops with sugar.
- Bake for 12-14 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
Dry Ingredients – To prepare the muffin batter you will need some dry ingredients including flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. The cinnamon adds a nice warmth to the muffin.
Wet Ingredients – You’ll need butter, egg, buttermilk, sour cream, and vanilla extract. The buttermilk and sour cream will keep the muffins moist and fluffy.
Fresh Blueberries – We’re using fresh blueberries in this recipe, but you should be able to substitute frozen blueberries just fine.
What We Love About This Recipe:
- These little blueberry muffins are just the right size for snacking or for a quick breakfast!
- Portion these out into ziptop bags and your kids can add them to their lunch boxes or munch on them on the way to school.
- You can switch out the blueberries and make these into mini chocolate chip muffins, cranberry muffins, and more.
- So much more budget friendly than the box of mini muffins. Plus, they’re tastier and healthier!
How To Make Blueberry Mini Muffins:
Wet Ingredients: Add the softened butter, brown sugar, and sugar to a mixing bowl and beat together on medium speed with a hand mixer until light and fluffy.
Next, beat in the egg until well incorporated and then stir in the sour cream, buttermilk, and vanilla extract until combined.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Dry Ingredients: Add the flour, baking soda, baking powder, salt and cinnamon to the bowl and stir it by hand until the flour has just disappeared into the batter.
Note: Do not overmix the batter or you’ll end up with dense, tough muffins.
Blueberries: Use a rubber spatula to gently old the blueberries into the batter.
Helpful Tip!
To keep the blueberries from sinking in the batter and to help distribute them evenly try tossing them in a bit of flour first before adding them to the muffin. It’ll help to keep them suspended in the batter. This step is optional and we usually skip it, but it does help!
Fill & Bake: You’ll need a mini muffin tin with paper liners for best results. Fill each of the wells in the muffin tin 2/3 full with batter. Sprinkle the tops with sugar. Pop these in the oven for about 12 minutes.
Mini Muffin Tin!
We love whipping up bite-sized muffins and other desserts in this mini muffin tin! One tin holds 24 mini muffins.
Serve: These mini blueberry muffins will need to cool for about 10 minutes in the muffin tin before you can remove them to continue cooling completely on the counter.
These blueberry mini muffins are perfect for breakfast! We like to serve them with some hot tea or coffee and they go well as a side with most any breakfast food.
FAQ’s:
You can keep these muffins stored at room temperature for about 3-4 days. Keep them in an airtight container lined with paper towels on bottom and over the muffins to prevent moisture from forming.
These mini blueberry muffins can be frozen. Wrap them in plastic wrap once they’re completely cooled and then place them in a freezer safe container or bag for up to a few months.
Absolutely! Toss your frozen blueberries in a tablespoon or two of flour before folding into your muffin batter.
Storing & Freezing Muffins:
Keep your muffins stored in a paper towel lined zip top bag for the best results. The paper towel will soak up any excess moisture and the airtight bag will keep your muffins fresh. They’ll last on the counter for 3-4 days.
To freeze, let muffins cool completely and then wrap with plastic wrap and place in a freezer safe bag for up to 3 months. Thaw overnight on the counter.
MORE BLUEBERRY RECIPES!
- Blueberry Pie Bars
- Blueberry Banana Bread
- Blueberry Baked Oatmeal
- Keto Blueberry Cobbler
- Peach Blueberry Crisp
- Blueberry Pie Sugar Cookies
- Blueberry Gratin
- Blueberry Cake Donuts
Tina says
Very moist and tasty.