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.
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.
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.
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!
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.
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.
I can’t find the ingredients proportions
It’s always at the end of the post.
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!
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 🙂
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 😉
Hi- I haven’t made them with plum, but I think it would work okay (with different flavor) if diced up. Enjoy!
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!)
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 🙏
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!
Is your baking soda fresh?
My 3yo loves to help me make her favourite muffins. She especially enjoys zesting the lemon and eating the blueberries.
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!
These were delicious! Even my picky husband loved them!
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!
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!!❤️