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
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 blueberries or frozen berries, so you can use what’s easier for you or what you have on hand. I have a few different blueberry muffin recipes, but this one is my kids favorite!
You don’t need any fussy equipment to make this mini blueberry muffin recipe—no electric mixer or hand mixer needed—so just pull out a large mixing bowl and spoon and you’ll be ready to start baking.
(You can find all of my top Mini Muffin recipes, too, for more ideas.)
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Ingredients You Need
To make this recipe you’ll need the following ingredients.
- 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.
- Stir together the dry ingredients.
- Whisk the wet ingredients until very smooth.
- Stir the wet and dry ingredients together. Fold in the berries. The muffin batter will be thick.
- Portion into a greased mini muffin tin. Bake.
TIP: You can also use a regular size muffin pan. You’ll just need to extend the baking time.
Frequently Asked Questions
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.
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.
We usually have them with simple foods like fruit or milk, or you could do a smoothie, cheese, easy raw veggies, or another favorite.
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.
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.
- I find they are less likely to stick if you grease a nonstick pan with nonstick spray, rather than using paper liners.
- A small cookie scoop or ice cream scoop makes portioning out the batter easy.
- 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 and add 2 tablespoons milk. 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. They are easy to bite, but can be diced if that is easier for your kids to eat.
Related Recipes
Please rate and comment below if you enjoy the recipe. I love hearing from you all!
Favorite Blueberry 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
This post was first published September 2021.
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.
Was the baking soda fresh? That’s the only reason that I know of that they wouldn’t cook through.
I wonder if i add in bananas, do I have to reduce the yoghurt?
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.
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!
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!
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.
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!
Tried these with maple syrup and they turned out perfect! Do you know if we could use honey instead?
Yes, honey should work similarly!
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!
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
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.
Mine came out super flat. I used maple syrup but otherwise used the correct amounts of baking powder and baking soda. Any ideas?
Hmmm, I’m not sure. Which kind of yogurt did you use (greek or regular)?
If I can out of yogurt, can I use milk?
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.
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!
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.
If we are watching sodium intake, can I omit the salt entirely?
Sure
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.
Super quick and easy. My kids loved them.
Used coconut oil (don’t have butter) 👌🏼
Thank you Amy!
I’m so glad!
These were easy to make and I had all of the ingredients in my house already, perfect for my toddler who has food allergies
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!
Everyone in my household devoured these! So good, and very easy. My one year old helped bake these and it was still very quick!
I’m so glad to hear it!