Chocked full of blueberry love, these mini blueberry muffins are a cinch to make and can also be baked and frozen for later!
These mini 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 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
Mini blueberry muffins are 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.
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 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.
Optional: You can sprinkle the tops with a little more granulated sugar before baking if you want.
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Try out these mini muffins and let me know what you think!
Mini Blueberry Muffins
- 6 Tbsp butter melted
- 1.5 cups all purpose flour
- 1/3 cup sugar
- 2 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup whole milk
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
- non-stick cooking spray
- 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.
Shared on Meal Plan Monday