Full of juicy blueberries, these mini blueberry muffins are easy peasy to make and can be baked ahead of time and frozen for later!
These easy blueberry muffins are to die for and are super easy to make. Blueberries, flour, sugar, vanilla, egg....well you get the drill. If I had to guess, these are ingredients you already have in your fridge or pantry!
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 and yields bite size bundles of juicy blueberries. And as an added bonus, they can be made and frozen for later!
Mini Blueberry Muffins 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 ingredient. Chemistry wasn't my strong suit so I won't go into a chem lesson here. But basically, we need something to help the muffin batter bubble and rise, keeping these light.
Salt - just because a pinch of salt goes into most of my baked goods
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. Try to set it out before you get started so it can come to room temperature.
Vanilla Extract - be sure to use the real deal here. I like to make my own!
Fresh or frozen blueberries - I love to use fresh blueberries but I know in the real world they're not available all year long.
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.
You can read more about how to freeze blueberries here.
How to Make Mini Blueberry Muffins
As far as baking and muffins go, this is a pretty standard recipe. In fact, these mini blueberry muffins are so easy our toddler can help make them, too!
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Step 1: Melt the butter and set aside. Be sure to grease your muffin cups really well.
Step 2: Combine the dry ingredients in a medium sized bowl. Flour, sugar, baking powder and salt go in.
Step 3: Beat together the milk, egg and vanilla extract.
Step 4: Add the wet ingredients to the dry ingredients. Add the butter and fold in the blueberries.
Use a tablespoon or a small cookie scoop 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.
How to freeze blueberry muffins for later
These blueberry muffins can be baked and frozen for later. Bake, cool and place in an airtight container or ziplock baggie. Freeze for up to 3 months.
Baking mini muffins for two
I recommend you make a full batch of these mini muffins and freeze them for later. You can also make them into fewer regular sized muffins!
Try out these little bites of mini blueberry muffins and let me know what you think!
How to store blueberry muffins
I store our muffins on the countertop in a container with a lid on top but not sealed completely. We really love using a covered cake stand like this so we can clearly see what goodies are up for grabs.
A food storage container works, too. You may want to keep one part of the lid cracked. If the container is too airtight, the muffins will get sticky on the top.
Other Muffin Recipes You'll Enjoy:
- Easy Banana Bread Muffins
- Cinnamon Roll Muffins
- Banana Pecan Muffins
- Egg Omelet Muffins
- Chocolate Chip Muffins
Mini Blueberry Muffins
Equipment
Ingredients
- 6 tablespoon butter melted
- 1.5 cups all purpose flour
- ⅓ cup sugar
- 2 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup whole milk
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- non-stick cooking spray
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Instructions
- Melt the butter in a small bowl by microwaving 30-60 seconds. Set aside to cool but not re-solidify.
- Preheat the oven to 375 degrees. Spray a mini muffin pan with non-stick cooking spray.
- In a medium bowl, combine flour, sugar, baking powder and salt. Stir to combine.
- In a small bowl, combine milk, egg and vanilla extract. Add the milk mixture to the dry ingredients. Add the melted butter. Stir to combine with out over mixing. Fold in blueberries.
- Use a tablespoon or a small cookie scoop to fill each muffin well with batter.
- Bake for 13 minutes or until a toothpick inserted comes out clean.
- Allow to cool before removing from the muffin tin.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Shared on Meal Plan Monday
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!!