Mini Blueberry Muffins | Kid Approved Recipe!

Chocked full of blueberry love, these mini blueberry muffins are a cinch to make and can also be baked and frozen for later!

These easy blueberry muffins are super easy to make. Blueberries, flour, sugar, vanilla, egg….well you get the drill. All ingredients you have in your fridge or pantry, if I had to guess!

And, if you don’t have fresh blueberries you can make them using frozen blueberries instead.

I’ve been making these blueberry muffins for our family the past few years and they always disappear like magic – poof!

Blueberry Muffins Recipe from Scratch

This Mini blueberry muffin recipe is quick and easy to make. They’re bite size bundles of juicy blueberries. And as an added bonus, they’re easy to make, too!

Mini Blueberry Muffin Ingredients

Melted Butter – serves as the fat that holds the whole thing together. I recommend you microwave or melt the butter on the stovetop ahead of time. Let it set for at least five minute before you start putting together your recipe.

Why?

Well, you don’t want to add really hot butter to the wet ingredients which include egg or you’ll get scrambled eggs. NOT a good thing, right?

All-purpose flour – I could get fancy with my flour but the fact is, I always have this on hand. I guess I like to keep things easy! If you’re gluten free I’m sure a 1:1 substitute would work just fine.

Granulated sugar  – for a little added sweetness.

Baking powder – is our leavening ingredients. Chemistry wasn’t my strong suit (sorry Mr. Dawson!) so I won’t go into a chem lesson here. But basically, we need something to help the muffin batter bubble and therefore, rise, keeping these light.

Salt – just because

Milk – I like to use whole but you can use whatever you have on hand. We always have whole milk in our fridge!

Egg – only one needed

Vanilla Extract – be sure to use the real deal here. I like to make my own!

Fresh or frozen blueberries – while I love to use fresh blueberries, they’re not available all year long and the ones that are out of season aren’t always the best flavored.

If it’s not berry season where you are, I recommend you make these mini blueberry muffins with frozen blueberries. Just keep them frozen before adding them to the batter.

How to Make Mini Blueberry Muffins

As far as baking and muffins go, this is a pretty standard recipe. In fact, it’s so easy our preschooler can help make them, too!

First: Melt the butter and set aside. Be sure to grease your muffin cups really well.

Next: Combine the dry ingredients in a medium sized bowl. Flour, sugar, baking powder and salt.

Then: Beat together the milk, egg and vanilla extract.

Finally: Add the wet ingredients to the dry ingredients. Add the butter and fold in the blueberries.

Use a tablespoon or a small cookie scooper to portion into well greased mini muffin pans. Bake 13-15 minutes or until a toothpick inserted comes out clean and the tops are light golden brown.

Optional: You can sprinkle the tops with a little more granulated sugar before baking if you want.

Note: I may use referral or affiliate links for the products I love.

Try out these mini muffins and let me know what you think!

Other Muffin Recipes You’ll Enjoy:

• Easy Banana Bread Muffins
• Egg Omelet Muffins
• Chocolate Chip Muffins

Shared on Meal Plan Monday