Mini Blueberry Muffins

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!

5 from 4 votes

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Prep Time: 15

Cook Time: 17

Total Time: 32

Servings: mini muffins

Equipment

24-count mini muffin pan

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.

Notes

Store the muffins in an airtight container and keep at room temperature for up to 1 week.

*Fresh blueberries are best since they don't bleed their color. If you are using frozen blueberries be sure to rinse and dry them very well before gently folding them into the batter.

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.

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