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 and Sprinkle Muffins, these 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.

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Ingredients You Need

To make this recipe you’ll need the following ingredients.

ingredients in mini blueberry muffins
  • All-purpose flour: This helps the muffins stay light and tender.
  • Sugar (or maple syrup): You can use either of these sweeteners in the recipe.
  • Baking powder and baking soda: A combination of these helps the muffins rise nicely.
  • Plain whole milk yogurt: You can use Greek or regular style yogurt. The only difference is that regular yogurt may result in muffins with a flatter top.
  • Unsalted butter: Melt and slightly cool the butter so it’s not hot when it’s mixed with the rest of the ingredients.
  • Eggs: Large eggs help the insides of the muffins be tender and moist. (See the Notes at the end of the recipe for an egg-free option.)
  • Pure vanilla extract: This adds flavor to the muffins.
  • Blueberries: You can use fresh or frozen blueberries. Wild blueberries are particularly nice here as they have a smaller shape that works well with the size of mini muffins and an intense berry flavor.
  • fresh lemon zest and fresh lemon juice OR 1 teaspoon cinnamon (optional)

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 in grid of four.
  1. Stir together the dry ingredients.
  2. Whisk the wet ingredients until very smooth.
  3. Stir the wet and dry ingredients together. Fold in the berries.
  4. Portion into a mini muffin pan. Bake!

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

baked mini blueberry muffins in pan.

Frequently Asked Questions

Can I use frozen berries in mini blueberry muffins?

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 mini muffins?

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.

mini blueberry muffins on wire rack

How to Store

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.

bite out of mini blueberry muffin

Best Tips for Success

  • 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. Wild blueberries are particularly nice here as they have a smaller shape that works well with the size of mini muffins and an intense berry flavor. 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.

Related Recipes


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.
4.96 from 45 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 (fresh or frozen; frozen wild blueberries are a perfect size for this recipe)
  • 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!

This post was first published September 2021.

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Comments

  1. 5 stars
    My kids and husband LOVED these! The only issue I had was that they massively spilled over and spread into one big muffin top while baking and then I also had to bake the muffins for like 10 minutes more. Any ideas why this happened? I used maple syrup instead of sugar.. is that why?

    1. Hmmm, maybe check that your baking soda is fresh and working? That would be the most common reason for the middles not cooking through in the specified time. Maple syrup shouldn’t have caused that to happen (at least it hasn’t in my experience). I’m glad they liked them anyway!

  2. 5 stars
    Myself and my kids Love these muffins !! So easy to make and they don’t last long lol I make them all the time now but with chocolate chips ❤️

  3. First, I guess my mini muffin pan has smaller cups as I used a moderately generous tablespoon to fill them and still ended up with all my muffin tops baked together. They also had more of a baked pancake texture versus a standard muffin texture. My toddler is very particular about textures so she wouldn’t eat these because they “felt all wrong”.

    Secondly, my entire family found these lacking flavor. I used regular sugar – maybe if I used maple syrup instead – and lemon zest instead of cinnamon, these would have more flavor.

    Still on the fence about trying this one again with the substitutions.

    1. Hi- were they dense? If so, I would check that your baking soda is fresh and working. It’s unusual for them to have a consistency that’s anything other than muffin-like, so I’m sorry to hear of this experience.

  4. 5 stars
    Recipe is super easy, but adding the lemon juice and zest is missing from from the step by step directions! Thankfully, it would be an added bonus for flavor and not necessarily needed as I completely forgot about it and the muffins are still delish! Thank you Amy for all your recipes!

  5. Not sure what happened here. I made the recipe exactly as written and used frozen blueberries. After 10 minutes of baking, the muffins hadn’t risen and the batter just spilled all over the side of the muffin pan. Thankfully I had placed a cookie sheet under the muffin tin.

    1. Hi- That’s a very unusual result and the most likely explanation is that the baking soda wasn’t active or working properly. Or that’s at least the only reason I can think that that would happen. I am sorry it did though.

  6. 5 stars
    These muffins are amazing. Subbed white flour for whole wheat since that’s all I had. Made them for my kids but my husband can’t stop eating them!

  7. 5 stars
    Super yummy! 1 year old loved them. Only used 1/4 c sugar and substituted 1/2 c wheat flour and 1/2 c white flour. Also used 1 container of blueberry yogurt because that’s what I had in the fridge. Turned out really well 🙂

  8. 5 stars
    Hey Amy! I have made these muffins several times and the whole family loves it 🙂 I wanna try it with plum, you think it will work?
    Thanks 🙂
    Cheers from Hungary 😉

    1. Hi- I haven’t made them with plum, but I think it would work okay (with different flavor) if diced up. Enjoy!

  9. 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!)

  10. 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 🙏

  11. 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!

  12. 5 stars
    My 3yo loves to help me make her favourite muffins. She especially enjoys zesting the lemon and eating the blueberries.

  13. 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!

  14. 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!

  15. 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!!❤️

  16. I tried making this today. I love the taste however mine came out uncooked from the inside. After few minutes of taking them out from the oven, the began to flatten. I don’t know what went wrong.

    1. If you add chopped bananas in place of some or all of the berries, no. If you want to add mashed banana, yes, I would reduce the yogurt by whatever amount you add.

  17. 5 stars
    Delicious! I might have used a bit too many blueberries and think my version of yogurt is runner than most so had to increase the time to 16 minutes. I could inhale them all, my toddler that is happy with just air took a couple of bites so far so I’m calling that a win. Thank you!

  18. Love all your recipes!! I had the same issue though as others…very flat and undercooked on the inside. Baking soda was from a fresh box. Very odd!

    1. So odd! Which kind of yogurt did you use? If they were undercooked, the only reason I know that would happen is the baking soda. I’m not sure why it would happen with a fresh box though.

  19. 5 stars
    Made these during naptime. Due to taste testing, 22 of the 24 muffins made it to when our baby woke up…and even though he wasn’t in the mood for one at snacktime I am certainly not upset to have an excuse to eat them myself! Delicious, lightly sweet, soft, and turned out great with half whole wheat and half all purpose flour. Thanks for a great recipe!

  20. I made these with regular yogurt and maple syrup, and I can’t tell if they’re done? I cooked for the right amount of time and a bit longer too, but the inside is kind of just a mush. Is that from the yogurt and the way it’s supposed to be? Or how would I know if it’s undercooked given that the blueberries also make them juicy? Thank you!

    1. It shouldn’t be mushy, it should look like a regular muffin on the inside. Was your baking soda fresh? That would be the most likely explanation if they didn’t cook well

      1. Thanks for the response! No, it was brand new. I’m wondering if I used too many blueberries in each? I also realized I used whole wheat flour and not all purpose – not sure if that would make a difference.

  21. Mine came out super flat. I used maple syrup but otherwise used the correct amounts of baking powder and baking soda. Any ideas?

    1. If you want to use milk, I would reduce it to 3/4 of a cup. 1 cup will make the batter very, very runny and they won’t bake up exactly the same.

  22. 4 stars
    ok so I’ve made these eggless twice. the first time I used maple syrup and there was a bunch of extra batter. the second time I used coconut sugar and it was the perfect amount. but both times the muffins have come out super greasy. do they not work with flax eggs instead of the milk/extra baking soda option? thanks!

    1. Hi- I didn’t test this with flax eggs but I know it works well with the baking soda/milk option that I gave. I can’t say for sure why they were greasy, but flax eggs don’t always work when there are a lot of wet ingredients in a recipe.

      1. 5 stars
        Thank you for answering so quickly! I made these and the chocolate chip ones tonight and they were fantastic. I’m so grateful I came across this website.

      1. These were easy to make and I had all of the ingredients in my house already, perfect for my toddler who has food allergies

  23. I’ve only tried blueberries recently and I never expected that I’d like the taste. I’ll try to make this one for
    tomorrow!

  24. 5 stars
    Everyone in my household devoured these! So good, and very easy. My one year old helped bake these and it was still very quick!