These mini blueberry muffins are cute, bite-size muffins that are easy to make with simple ingredients and packed with juicy fresh blueberries. They're perfect for a quick breakfast or for packing in school lunches. You will love how light and moist the muffins are, even days later!
I am so obsessed with these mini blueberry muffins! They are hands-down delicious, easy to make, and the batter comes together incredibly fast with no electric mixer needed. You can make them with fresh blueberries or frozen, they also work well with different mix-ins such as mini chocolate chips or chopped nuts.
These are perfect for making ahead of time. You can freeze the muffins and then quickly reheat them in the oven for a fresh-baked taste. You can even freeze the muffin batter. They bake perfectly straight from frozen, so you can make a big batch and have fresh-baked muffins ready to go whenever you need them!
WHAT YOU NEED TO MAKE MINI BLUEBERRY MUFFINS
- Flour: All-purpose, measured correctly. Use a kitchen scale to weigh the flour, or lightly spoon it into your measuring cup and then level off the top with the flat side of a knife.
- Baking powder
- Salt
- Vegetable oil: Using oil gives the muffins the best texture and keeps them soft and moist for days!
- Granulated sugar
- Egg: 1 large.
- Vanilla extract: For flavor.
- Sour cream: Sour cream adds a ton of moisture to the batter without making it too thin. Always use full-fat for baking, you can also substitute with full-fat plain regular or Greek yogurt.
- Milk: Whole milk is best, don't use low or non-fat milk or the batter will be too thin.
- Blueberries: Fresh blueberries work best. See notes below on using frozen.
HOW TO MAKE MINI BLUEBERRY MUFFINS
- Preheat your oven to 350°F. Line a 24-count mini muffin pan with mini cupcake liners.
- Whisk the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk the oil, sugar, egg, vanilla extract, sour cream, and whole milk. Add the dry ingredients and mix until smooth. Use a rubber spatula to fold in the fresh blueberries.
- Scoop the batter into each cupcake liner and bake in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean.
HOW TO USE FROZEN BLUEBERRIES FOR MUFFINS
Frozen blueberries are usually a lot cheaper than fresh, and since they are frozen during their peak freshness, they are great to use year round!
The only downside is they tend to bleed their color, which can dye your muffin batter blue when you add them in. Fresh blueberries don't bleed their color at all, so if you're looking for the best presentation, fresh blueberries are the way to go.
If you don't mind the color bleeding a little, go ahead and use frozen blueberries. I love using frozen wild blueberries, they're smaller so they get more evenly distributed in the muffins.
You can minimize the color bleeding by rinsing and drying them well with paper towels before adding them to the batter. Then mix gently and as little as possible once they're added. The color will still bleed a little, but not nearly as much as if you hadn't rinse them at all.
HOW TO STORE MINI BLUEBERRY MUFFINS
Store the muffins in an airtight container and keep at room temperature for up to 5 days. Storing in the fridge isn't recommended because the cold air will turn them hard faster.
You can also freeze the muffins and muffin batter for up to 3 months.
HOW TO FREEZE MUFFINS AND MUFFIN BATTER
To freeze the muffins: Arrange the muffins on a baking sheet and set the sheet flat in your freezer. Once the muffins are pretty solid, add them to a large plastic bag or airtight container and keep frozen for up to 3 months. Heat them up in a 350°F oven or a toaster oven for a few minutes until warm. They will taste like you just made them that day!
To freeze muffin batter: Add liners to your mini muffin pan and scoop the batter into the liners. Set the pan flat in your freezer until the batter is completely solid. Overnight is best. Add the frozen batter-filled liners to a large plastic bag and keep in the freezer for up to 3 months.
To bake from frozen: Add the frozen batter-filled liners to your mini muffin pan. Bake the muffins straight from frozen in a 350°F oven until a toothpick inserted into the center comes out clean.
MORE MUFFIN RECIPES
- Almond Flour Banana Muffins
- Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Apple Cinnamon Muffins
- Lemon Blueberry Muffins
📖 RECIPE
Mini Blueberry Muffins
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup full-fat sour cream
- ¼ cup whole milk
- ½ cup fresh blueberries*
Instructions
- Preheat your oven to 350°F. Line a 24-count mini muffin pan with mini cupcake liners.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a larger bowl, whisk the oil, sugar, egg, vanilla extract, sour cream, and whole milk until smooth and well combined. Add the dry ingredients and whisk until the batter is smooth. Gently fold the fresh blueberries into the batter.
- Scoop the batter evenly into the cupcake liners and bake in the preheated oven for 15-17 minutes, or until a toothpick comes out clean.
- Let the muffins cool slightly in the pan before removing and serving.
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