These blueberry mini muffins are packed with fresh blueberries, a tender crumb, and that irresistible golden brown top we all love.
This easy mini blueberry muffin recipe is perfect for breakfast, snacks, or lunchboxes and comes together quickly with simple ingredients.
They’re the perfect bite-sized treat for breakfast, school lunches, or a quick snack—and the best part? You can make a big batch, freeze them in a freezer bag, and always have homemade muffins ready to go.
I’ve been making these muffins for years, and every single time they disappear—poof—like magic. If fresh berries aren’t in season, frozen blueberries work just as well. Just keep them frozen before folding into the blueberry muffin batter.
Why You’ll Love This Recipe
- Flexible: Works with fresh blueberries, blackberries, or even raspberries.
- Simple ingredients: Nothing fancy here—you’ll find flour, butter, and sugar already in your pantry.
- Make-ahead friendly: Bake now, stash in a freezer bag, and enjoy later.
- Snack-sized: Mini muffin cups = less guilt (and more chances to snag another one).
Looking for a jumbo version? These bakery style blueberry muffins have tall tops and plenty of streusel.
Ingredients You’ll Need
Here’s what goes into this muffin mixture:
- Unsalted butter – Melted and cooled slightly. If you prefer, vegetable oil or almond milk (for dairy-free) can be swapped in.
- All-purpose flour – Simple and reliable, but you can also use whole wheat flour to sneak in extra fiber.
- Granulated sugar or brown sugar – Both add sweetness; I like using granulated sugar in the batter and a sprinkle of brown sugar on top for crunch.
- Baking powder – Our leavening agent for light, fluffy muffins.
- Salt – Just a pinch to balance the sweetness.
- Milk – Whole milk gives richness, but almond milk works too.
- Large egg – Be sure it’s at room temperature so it blends smoothly.
- Vanilla extract – Always the real deal for flavor.
- Fresh blueberries – Or frozen if that’s what you have. Other berries like raspberries or blackberries also work.
- Optional add-ins: Chopped almonds for crunch.
You can read more about how to freeze blueberries here.
How to Make Mini Blueberry Muffins
- Step 1: Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 2: Mix wet ingredients – In another bowl, whisk milk, large egg, and vanilla. Stir in the melted butter.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
- Step 3: Combine – Pour the wet mixture into the dry and stir gently until just combined. Fold in blueberries with a spoon. Don’t overmix or the bottom of the muffins may get dense.
- Step 4: Fill muffin cups – Use a tablespoon or cookie scoop to portion batter evenly.
- Step 5: Bake – 13–15 minutes of baking time, until tops are golden brown and a toothpick comes out clean.
Cool – Let muffins rest a few minutes before transferring to a wire rack.
Recipe Variations
- Berry mix: Use half blueberries and half raspberries for a fun twist.
- Whole wheat blueberry muffins: Swap half the flour for whole wheat flour.
- Nutty crunch: Top with slivered almonds and brown sugar before baking.
Storage Tips
- Store mini muffins in an airtight container at room temperature.
- These are best eaten within 2–3 days for freshest texture
- Line the container with paper towel to absorb moisture
- Keep lid slightly cracked if muffins are very moist
- Do not refrigerate unless your kitchen is very warm (the fridge can dry them out)
Freezing Tips
- Let muffins cool completely before freezing
- Place in freezer-safe bag or container
- Freeze up to 2 months for best flavor
- To thaw: leave at room temp for 30–60 minutes
- To warm: microwave 10–15 seconds or warm in oven at 300°F for a few minutes
Mini Blueberry Muffins Tips & Questions
Overbaking is the most common cause. Mini muffins bake fast, so be sure to check for doneness early.
Yes! Add them straight from the freezer. There's no thawing needed.
Fill about ¾ full so they rise without overflowing.
Absolutely. They store well and freeze beautifully, making them great for snacks or lunches.
Yes. Mini muffins usually bake in about half the time of standard muffins. Makes sense, right?
Around here, we’re all about meals that survive a bumpy tractor ride! 😉 If that sounds like your kind of lunch, you’ll love my Cold Lunch Ideas!
Other Muffin Recipes You'll Enjoy:
Recipe
Mini Blueberry Muffins
Send me this recipe!
I'll email it to you, so you can come back to it later!
Equipment
Ingredients
- 6 Tablespoons unsalted butter melted
- 1 ½ cups all-purpose flour or half whole wheat flour
- ⅓ cup granulated sugar plus optional sprinkle of brown sugar on top
- 2 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk whole milk or almond milk
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries or frozen, unthawed
- Nonstick spray or paper liners
Instructions
- Preheat oven to 375°F. Spray a mini muffin pan with nonstick spray or line with paper liners.
- In a large bowl, whisk 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 ¼ teaspoons baking powder, and ¼ teaspoon salt.
- In another bowl, whisk together ⅔ cup milk, 1 large egg, and 1 teaspoon vanilla extract. Stir in melted butter(6 Tablespoons unsalted butter).
- Add wet mixture to dry mixture and stir just until combined. Fold in ¾ cup fresh blueberries with a spoon.
- Fill muffin cups with batter. Sprinkle tops with brown sugar and/or almonds if desired.
- Bake 13–15 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Butter swaps: You can use unsalted butter, vegetable oil, or even almond milk for a dairy-free option.
- Blueberries: Fresh blueberries are my first choice, but frozen berries work too. Just keep them frozen until mixing to prevent purple streaks.
- Whole wheat option: Substitute up to half the flour with whole wheat flour for extra fiber.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Melinda says
How do you thaw them from freezer?
Deanne Frieders says
You can put them in the fridge to slowly thaw or set on the counter until no longer frozen. Enjoy!
Jessica says
I thought these were great! I followed the recipe except I didn’t have enough blueberries, so I went half blueberries and half chopped up strawberries. Also, I subbed in baking soda for baking powder since I ran out (used about 3/4 tsp) These have the perfect amount of sweetness for me and the kiddos. I will definitely make again with other mix-ins.
Diana says
My family LOVED these muffins! Perfect the first time. Hubby said they reminded him of the way a fave muffin tasted back in the day. Will make again! ( maybe, today )
Julie says
I'm sorry, my family didn't like this recipe. Very dense, tasteless, and needed more sugar
brooke says
What dairy free milk do you recommend be swapped instead of whole milk?
Am says
Seems like far far far too much baking powder. Muffins were inedible and had to be tossed
Monica Martin says
2 tsp is plenty I didn't put the extra 1/4 in because I have baking experience and know what happens lol.
Barbara says
Have you ever made the batter and saved it til the next day to bake?
K says
Is 1.5 cups 1 1/2 cups? I’ve never seen a measurement in decimals like that just want to make sure!!
Deanne Frieders says
It is; I'll adjust the recipe card to avoid any confusion.
Patty says
Can this mix be used for other flavored muffins?
Deanne Frieders says
Absolutely!
Duncaan B. says
1/2 more vanilla and 1/3 more sugar
K says
@Duncaan B., thanks!!