Bite-sized, fluffy, and bursting with juicy blueberries, these Mini Blueberry Muffins are the perfect treat for breakfast, snacks, or lunchboxes! They’re soft, moist, and packed with fresh blueberry flavor in every bite. Plus, their small size makes them ideal for portion control and easy grab-and-go convenience.

This recipe is quick to make, requiring just a few simple ingredients, and delivers bakery-style muffins with a golden, tender crumb. You can customize them by adding a sprinkle of cinnamon, a crumbly streusel topping, or even swapping in frozen blueberries for year-round enjoyment.

Get ready to bake a batch of these delicious mini blueberry muffins—they’ll disappear fast! 🫐🧁

Why You’ll Love This Mini Blueberry Muffin

Bite-Sized & Perfectly Portable – These mini muffins are great for snacking, lunchboxes, or on-the-go breakfasts.
Soft, Moist & Fluffy – Light, tender texture with bursts of juicy blueberries in every bite.
Quick & Easy to Make – Simple ingredients and a fast prep time make these a hassle-free treat.
Customizable – Add a crumb topping, a hint of cinnamon, or even lemon zest for extra flavor.
Kid-Friendly – A fun, delicious snack that kids and adults will both love.
Freezer-Friendly – Make a batch ahead of time and freeze for quick, ready-to-eat muffins anytime.
Healthier Option – Can be made with whole wheat flour, honey, or Greek yogurt for a nutritious twist.

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
½ cup granulated sugar
2 tsp baking powder
½ tsp salt

Wet Ingredients:

½ cup milk (or almond milk for a dairy-free option)
⅓ cup unsalted butter, melted (or coconut oil)
1 large egg
1 tsp vanilla extract

Add-Ins:

1 cup fresh or frozen blueberries (toss in 1 tbsp flour to prevent sinking)

Optional Toppings:

2 tbsp coarse sugar (for a crunchy top)
½ tsp cinnamon (for extra flavor)
Streusel topping (butter, flour, and sugar mixture)

How to Make Mini Blueberry Muffins

1. Prepare the Batter

Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line it with mini muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk milk, melted butter, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
Toss blueberries with 1 tbsp of flour, then gently fold them into the batter.

2. Bake the Muffins

Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Sprinkle with coarse sugar or cinnamon if desired.
Bake for 10-12 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

3. Serve & Store

Enjoy warm or let them cool completely before storing.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

How to Store Mini Blueberry Muffins

1. Storing at Room Temperature

Let the muffins cool completely before storing to prevent sogginess.
Place them in an airtight container or a zip-top bag.
Keep at room temperature for up to 3 days.

2. Storing in the Refrigerator

If you need to keep them fresh longer, store them in the fridge.
Place them in an airtight container to prevent them from drying out.
Store for up to 1 week and warm slightly before eating.

3. Freezing for Long-Term Storage

Arrange the cooled muffins in a single layer on a baking sheet and freeze for 1 hour.
Transfer to a freezer-safe bag or container, removing as much air as possible.
Store in the freezer for up to 3 months.
To reheat, microwave a muffin for 20-30 seconds or bake at 300°F (150°C) for 5 minutes.