Try this simple stir-together recipe for perfectly fluffy Mini Blueberry Muffins every time—whether for breakfast or kids snack time. (These are perfect for kids who love Little Bites 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. Then, they’re ready as an easy toddler snack or toddler breakfast idea.
(You can find all of my top Mini Muffin recipes, too, for more ideas. Plus, my Chocolate Banana Muffins and Banana Yogurt Muffins.)
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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 mini blueberry muffin recipe so you know what to expect. Scroll down to the bottom of the post for the full information.
Step 1. Stir together the dry ingredients.
Step 2. Whisk the wet ingredients until very smooth.
Step 3. Stir the wet and dry ingredients together. Fold in the berries. The muffin batter will be thick.
Step 4. 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 mini blueberry muffins 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.
Please rate and comment below if you enjoy the recipe. I love hearing from you all!
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Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
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In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, stir together the yogurt, eggs, butter, and vanilla.
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Gently stir the yogurt mixture into the flour mixture.
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Stir in the blueberries.
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Divide batter among the prepared muffin tin, filling about to the edge. (You’ll use about 1 ½ tablespoon in each mini muffin cup.)
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Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
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(To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)
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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.
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Serve slightly warmed or at room temperature.
- 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!
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
This post was first published September 2021.