Mini Blueberry Muffins Recipe – Easy and Delicious

why make this recipe

Mini Blueberry Muffins are small, quick, and fun to bake. They bake fast and please kids and adults. You can make a big batch for snacks, parties, or lunch boxes.

introduction

These mini muffins are moist and full of blueberries. The batter is simple and uses common ingredients. If you enjoy easy home cooking, you might also like this easy chicken pot pie recipe for a cozy meal.

how to make Mini Blueberry Muffins

Preheat the oven and get a mini muffin tin ready. Mix dry ingredients in one bowl and wet ingredients in another. Fold wet into dry until mostly mixed. Gently add blueberries so they do not break. Fill each cup nearly full and bake until golden. Let the muffins cool a bit, then move them to a rack.

Ingredients :

1 ¾ Cup All-purpose flour, 1 Cup Granulated sugar, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 2 tbsp Cornstarch, 1/4 Cup Unsalted butter, 1/4 Cup Canola oil, 1 large Egg, 1 tsp Vanilla extract, 1 Cup Sour cream, 1 ¾ Cup Blueberries

Directions :

Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
Prepare Wet Ingredients: In another bowl, mix melted butter, oil, egg, vanilla extract, and sour cream until smooth.
Combine Ingredients: Gradually fold wet ingredients into dry until 75% combined. Batter will be thick.
Add Blueberries: Gently fold in blueberries. Do not overmix.
Fill Muffin Cups: Fill cups about 85% full. Optional: sprinkle sugar on top.
Bake: Bake at 350°F (175°C) for 15–20 minutes or until golden. Test with toothpick.
Cool: Let muffins cool 10 minutes in cups, then transfer to wire rack.

how to serve Mini Blueberry Muffins

Serve warm or at room temperature. They go well with milk, coffee, or tea. For breakfast, pair with yogurt. For dessert, add a little whipped cream.

how to store Mini Blueberry Muffins

Cool completely before storing. Keep in an airtight container at room temperature for 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.

tips to make Mini Blueberry Muffins

• Do not overmix the batter. Stop when it is mostly combined.
• Use fresh or frozen blueberries. If frozen, fold them in frozen to avoid color bleed.
• Fill the cups about 85% full so muffins rise well but do not overflow.
• Let muffins cool a little before removing from the tin to avoid breaking.
• For a shiny top, brush with a little melted butter after baking.

variation (if any)

• Lemon: add 1 tsp lemon zest to the batter for a bright flavor.
• Streusel: top each muffin with a mix of butter, flour, and sugar before baking.
• Whole wheat: replace half the flour with whole wheat for a nuttier muffin.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Add them frozen and fold gently so they do not color the batter too much.

Q: Can I make regular-size muffins with this recipe?
A: Yes. Use a standard muffin tin and bake for about 18–25 minutes, watching for a golden top.

Q: Why are my muffins dense?
A: You may have overmixed the batter or used too much liquid. Mix until mostly combined and measure ingredients carefully.

Q: Can I replace sour cream?
A: You can use plain yogurt or buttermilk in similar amounts.

Q: How do I stop blueberries from sinking?
A: Toss them lightly in a little flour before folding into the batter. This helps them stay suspended.

Mini Blueberry Muffins

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 mini muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Delicious and easy-to-make mini blueberry muffins, perfect for snacks and breakfast.

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Ingredients

Scale 1x2x3x

• 1 ¾ Cup All-purpose flour
• 1 Cup Granulated sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 2 tbsp Cornstarch
• 1/4 Cup Unsalted butter, melted
• 1/4 Cup Canola oil
• 1 large Egg
• 1 tsp Vanilla extract
• 1 Cup Sour cream
• 1 ¾ Cup Blueberries

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
3. In another bowl, mix the melted butter, canola oil, egg, vanilla extract, and sour cream until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until 75% combined. The batter will be thick.
5. Gently fold in the blueberries, being careful not to overmix.
6. Fill each muffin cup about 85% full. Optionally, sprinkle sugar on top.
7. Bake for 15–20 minutes, or until golden brown. Test with a toothpick to check doneness.
8. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

For a shiny top, brush with a little melted butter after baking. You can add lemon zest or a streusel topping for variation.

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Nutrition

• Serving Size: 1 muffin
• Calories: 120
• Sugar: 10g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg