Try this simple stir-together recipe for perfectly fluffy Blueberry Mini Muffins every time—whether for breakfast or kids snack time. (These are perfect for kids who love Little Bites muffins!)

mini blueberry muffins on wire rack

Mini Blueberry Muffins

We’ve been on a serious muffin kick lately—even more than usual!—and while my kids are always up for Mini Chocolate Chip Muffins, this blueberry version is a close second. It’s easy to stir together and is bursting with fruit.

And since I know that some kids don’t always like all fruits in their fresh form, adding them to a muffin can be a nice way to change up how you serve them.

Plus, you can make these with fresh or frozen berries, so you can use what’s easier for you or what you have on hand.

Ingredients You Need

To make this recipe you’ll need:

ingredients in mini blueberry muffins

TIP: You can use fresh or frozen berries. Frozen berries may make the batter sort of freeze together a little and may look a little tie dyed…it still works though!

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.

how to make mini blueberry muffins step by step
  1. Stir together the dry ingredients.
  2. Whisk the wet ingredients until very smooth.
  3. Stir the wet and dry ingredients together.
  4. Fold in the berries.
  5. Portion into a mini muffin pan.
  6. Bake!

TIP: You can also use a regular size muffin pan. You’ll just need to extend the baking time.

mini blueberry muffins on wire rack

Frequently Asked Questions

Can I use frozen berries?

Yes, you can use frozen regular or wild blueberries (the mini ones). Just know that if they start to thaw before you stir them in, the batter may look at little tie-dyed.

How long can I store these?

You can store them at room temperature for 3-5 days (they store so well!) or you can freeze some of the batch for a future week. We like them at room temperature but you could also heat briefly if you wanted to serve them warm.

What do you serve with muffins?

We usually have them with simple foods like fruit or milk, or you could do a smoothie, cheese, easy raw veggies, or another favorite.

bite out of mini blueberry muffin

Best Tips for Success

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that’s what you have.
  • You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
  • Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Or use nondairy milk (and the batter will be a lot runnier but it will still work).
  • Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
  • Gluten-free: Use cup for cup gluten-free all purpose flour.
  • Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount. Check for doneness on the lower end of the baking time.
  • Lower sugar: Reduce the sugar to ¼ cup if desired.
  • Dice up as needed for younger eaters.
  • You may also like Almond Flour Muffins, Blueberry Banana Oatmeal Muffins, Zucchini Blueberry Muffins, Blueberry Banana Bread, and Yogurt Muffins.

Please rate and comment below if you enjoy the recipe. I love hearing from you all!

blueberry-mini-muffins-on-cooling-rack

Favorite Blueberry Mini Muffins

Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (Like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.
4.93 from 26 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Breakfast
Calories 123kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar (or maple syrup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek whole milk yogurt (or regular style yogurt)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 eggs (lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries
  • 1 tablespoon fresh lemon zest and fresh lemon juice, OR 1 teaspoon cinnamon (optional)

Instructions

  • Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, stir together the yogurt, eggs, butter, and vanilla.
  • Gently stir the yogurt mixture into the flour mixture.
  • Stir in the blueberries.
  • Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 ½ tablespoon in each mini muffin cup.)
  • Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
  • (To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)
  • Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
  • Serve slightly warmed or at room temperature.

Notes

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
  • I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that’s what you have.
  • You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
  • Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Or use nondairy milk (and the batter will be a lot runnier but it will still work).
  • Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
  • Gluten-free: Use cup for cup gluten-free all purpose flour.
  • Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount. Check for doneness on the lower end of the baking time.
  • Lower sugar: Reduce the sugar to ¼ cup if desired.
  • Add lemon zest or cinnamon for additional flavor. They’re great plain, but those are nice adds!

Nutrition

Serving: 2muffins, Calories: 123kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 147mg, Potassium: 57mg, Fiber: 1g, Sugar: 7g, Vitamin A: 165IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    These are so good and a hit with my kids! I only had about 3/4 cup of yogurt so supplemented with ricotta and it worked great (or at least I think so lol!)

  2. 5 stars
    Oh my goodness… the muffins are in the oven. I used frozen blueberries and lemon juice and had just a touch of batter left over from 12 muffins. So I put it in the WAFFLE MAKER – Boom. Eggo blueberry waffles. Fantastic recipe with multiple cooking options. Thank you 🙏

  3. Hi there!
    I tried to make these and they didn’t work at all. After 12 minutes they had not firmed up at all.
    Not sure what I’m doing wrong, but my batter is much thinner than yours looks in the photos.
    I’ve double checked all the measurements and I’m following the recipe exactly. I’m using regular yogurt (not Greek) and frozen blueberries, if that makes a difference.
    Any idea what the issue could be?
    Thanks!

  4. 5 stars
    My 3yo loves to help me make her favourite muffins. She especially enjoys zesting the lemon and eating the blueberries.

  5. 5 stars
    Wow these are tasty! I used coconut milk yogurt and your egg-free guidance with almond milk and the extra baking soda. They are so soft and delicious!

  6. 5 stars
    These turned out delicious! Perfectly fluffy! I used gluten free flour, added a little extra cinnamon (on accident) and just pressed a couple blueberries on the top of each muffin. My toddler devours every recipe I try of yours and again these were a huge hit. Thank you!

  7. 5 stars
    I’ve made this recipe, with my 2yr old, several times and they come out perfect and delicious every time! We follow the recipe, no alterations. This recipe is in our muffin rotation! Thanks for another delicious recipe to make and share with my family!!❤️

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