Mini Blueberry Muffins

Wow, I just love my mini blueberry muffins! They are so cute and yummy. Um, they make me smile every time. I remember the first time I baked them. The fresh blueberries popped in my mouth. It was like a sweet little surprise! I still crave them all the time. They are quick to make, and oh-so-easy. I feel happy when I smell them baking. Let’s whip up a batch right now. It’s super fun to see them rise in the oven. Come on, let’s do it together!

Why You’ll Love This Recipe

• Perfect Bite-Sized Treat: These muffins are mini, making them great for portion control, snacking, and little hands.
• Soft and Moist Texture: Thanks to butter, milk, and just the right amount of sugar, these muffins stay moist without being heavy.
• Simple Ingredients: You only need basic pantry staples—no complicated ingredients here.
• Versatile: Swap blueberries for other fruits like raspberries or chocolate chips to suit your taste.
• Freezer-Friendly: Make a batch ahead and freeze for grab-and-go snacks anytime.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 15 minutes
• Bake Time: 12-14 minutes
• Total Time: About 30 minutes

Servings:

• This recipe makes about 24 mini muffins. Great for small gatherings or meal prep for the week.

Difficulty:

• Beginner-friendly and easy enough for kids to help with, but also a fun baking project for experienced home bakers.

Required Kitchen Tools

To make these soft and delicious mini blueberry muffins, gather these essential tools:

• Mini Muffin Pan (24-count): Key for achieving bite-sized muffins.
• Mixing Bowls: One for dry ingredients, one for wet ingredients.
• Hand or Stand Mixer (optional): Helpful for creaming butter and sugar, though a whisk works fine.
• Rubber Spatula: For gently folding in the blueberries.
• Measuring Cups and Spoons: For precise measurements.
• Small Cookie Scoop (optional): Makes portioning batter into the muffin tin quick and even.
• Cooling Rack: To cool muffins evenly after baking.

Ingredients for Mini Blueberry Muffins

Here’s everything you need to make these soft, bakery-style muffins (exact amounts will be listed in the recipe card later):

• All-Purpose Flour: The structure of the muffins.
• Baking Powder: Helps muffins rise and stay fluffy.
• Unsalted Butter: Adds rich flavor and moisture—make sure it’s softened.
• Granulated Sugar: Sweetens and helps with texture.
• Large Eggs: Bind the batter and provide structure.
• Pure Vanilla Extract: Adds warmth and enhances flavor.
• Whole Milk: Keeps the muffins moist and tender.
• Fresh Blueberries: Juicy bursts of flavor in every bite—wash and dry well.
• Salt: Balances sweetness and enhances flavor.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Pan

Start by preheating your oven to 350°F (175°C).
Take a 24-count mini muffin pan and grease it lightly with butter or non-stick spray. You can also use mini muffin liners if you prefer less mess.

Step 2: Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together:

• 1 and ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Set this bowl aside. These will be added to the wet ingredients later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat together:

• ½ cup unsalted butter (softened)
• ½ cup granulated sugar

Use a hand mixer, stand mixer, or a sturdy whisk. Beat until the mixture looks light and fluffy, about 2-3 minutes. This step adds air to help muffins rise.

Step 4: Add Eggs and Vanilla

To the butter-sugar mixture, add:

• 2 large eggs (one at a time, mixing well after each)
• 1 teaspoon vanilla extract

Mix until smooth and combined.

Step 5: Alternate Adding Flour Mixture and Milk

Next, add half of the dry ingredients to the wet mixture and stir gently.
Then pour in half of the milk (about ¼ cup) and mix again.
Repeat with the remaining flour mixture and the last bit of milk (¼ cup).

Tip: Don’t overmix—stop once everything is combined. Overmixing can make muffins dense instead of light and fluffy.

Step 6: Fold in Blueberries

Take 1 cup fresh blueberries (washed and patted dry).
Gently fold them into the batter using a rubber spatula. Be careful not to crush them, so the batter doesn’t turn purple.

Step 7: Fill Muffin Pan

Using a small cookie scoop or spoon, divide the batter evenly among the mini muffin cups.
Fill each cup about ¾ full to allow space for the muffins to rise.

Step 8: Bake

Place the muffin pan in the preheated oven.
Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
The tops should look set and slightly golden.

Step 9: Cool

Let the muffins cool in the pan for 5 minutes.
Then transfer them to a wire rack to cool completely.

Step 10: Serve and Enjoy

Once cooled, enjoy these mini blueberry muffins as a snack, breakfast, or dessert. They pair wonderfully with tea or coffee.

Serving Suggestions

These Mini Blueberry Muffins are versatile and work well for different occasions. Here are some simple ideas for enjoying them:

• Breakfast: Pair a few muffins with yogurt and fresh fruit for a balanced morning meal.
• Snacks: Pack them in lunchboxes or take them on the go for a quick, satisfying snack.
• Brunch: Serve alongside other small bites like fruit salad, mini quiches, or tea sandwiches for a lovely brunch spread.
• Dessert: Enjoy them as a light dessert, maybe with a small scoop of vanilla ice cream or a drizzle of honey on top.
• With Beverages: Perfect with a cup of tea, coffee, or milk for a cozy treat.

Storage and Meal Prep Tips

To keep your muffins fresh and ready to enjoy anytime, follow these simple storage tips:

At Room Temperature:

• Storage: Place cooled muffins in an airtight container.
• Duration: They will stay fresh for up to 3 days at room temperature.
• Tip: Add a paper towel to the bottom of the container to absorb any moisture and keep muffins from becoming soggy.

In the Refrigerator:

• Storage: If you prefer, muffins can be stored in the fridge in an airtight container.
• Duration: Good for up to 1 week.
• Serving Tip: Let them sit at room temperature for a few minutes before eating, or warm slightly in the microwave.

Freezing:

• How to Freeze: Arrange muffins in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container.
• Duration: Freeze for up to 3 months.
• To Reheat: Warm frozen muffins in the microwave for 15-20 seconds, or let them thaw overnight in the fridge.

Variations (Ingredient Swaps + Flavor Changes)

Want to change things up? Here are a few simple ways to make these muffins your own:

• Other Fruits: Swap blueberries for raspberries, chopped strawberries, or blackberries. Make sure fruits are fresh and not too watery.
• Chocolate Chip Version: Replace blueberries with mini chocolate chips for a sweeter treat.
• Citrus Flavor: Add 1 teaspoon lemon zest to the batter for a bright, citrusy flavor that pairs well with blueberries.
• Spiced Muffins: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend if needed. Check that other ingredients are gluten-free as well.
• Dairy-Free Option: Swap butter for dairy-free margarine or coconut oil, and use plant-based milk like almond or oat milk.

Tips and Tricks for Success

To ensure your Mini Blueberry Muffins come out perfectly every time, here are some helpful tips:

1. Use Fresh, Dry Blueberries

• Make sure to wash and dry blueberries thoroughly before adding them to the batter.
• Wet berries can cause excess moisture, making muffins soggy.
• If using frozen blueberries, do not thaw them—add straight from the freezer and toss them in a little flour to prevent sinking.

2. Do Not Overmix the Batter

• Once you add the flour and milk, mix until just combined—stop when you no longer see dry flour.
• Overmixing can lead to dense, chewy muffins instead of soft, fluffy ones.

3. Measure Flour Correctly

• Spoon flour into the measuring cup and level it off with a knife.
• Avoid scooping directly from the bag, which can pack the flour and give too much, making muffins dry.

4. Evenly Fill Muffin Cups

• Use a small cookie scoop or tablespoon to ensure each muffin cup is filled evenly.
• This helps muffins bake at the same rate and look uniform.

5. Check for Doneness Early

• Since oven temperatures can vary, check muffins at 12 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they’re ready.
• Avoid overbaking, which can make muffins dry.

6. Cool Properly

• Let muffins sit in the pan for 5 minutes before moving them to a cooling rack.
• This helps them set and makes removal easier.

Nutrition Information (Per Muffin, Approximate)

Here’s a rough estimate of the nutrition content for each mini muffin (based on a batch of 24 muffins):

• Calories: 80
• Fat: 4g
• Carbohydrates: 10g
• Sugar: 5g
• Protein: 1g
• Fiber: 0.5g
• Sodium: 50mg

Note: Nutrition values may vary based on exact ingredient brands and measurements used.

Conclusion

These Mini Blueberry Muffins are simple, soft, and filled with fruity goodness. Whether you’re baking them for a quick breakfast, a lunchbox snack, or a cozy afternoon treat, they’re sure to be a hit. With basic ingredients and easy steps, they’re also a great recipe for beginner bakers or for baking with kids.

Give them a try, and you’ll have a batch of fresh muffins ready in no time. If you enjoy this recipe, don’t forget to explore other mini muffin flavors—once you start, it’s hard to stop!

Related FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them—add straight from the freezer. Toss in a little flour to prevent sinking in the batter.

2. How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in 1 teaspoon of flour before folding them into the batter. This helps them stay evenly distributed.

3. Can I make these muffins in a regular muffin pan?

Yes, you can bake them as standard muffins. Adjust baking time to 18-20 minutes, and check for doneness with a toothpick.

4. Can I make these muffins dairy-free?

Absolutely! Swap the butter for dairy-free margarine or coconut oil, and use plant-based milk like almond or oat milk.

5. How should I store these muffins?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.