Easy Mini Muffins with Blueberries

Introduction

There’s something truly delightful about biting into a warm, fluffy mini muffin bursting with juicy blueberries. These Easy Mini Muffins with Blueberries are perfect for breakfast, brunch, snacks, or even as a sweet addition to lunchboxes. Mini muffins are beloved because they are bite-sized, fun to eat, and quick to bake compared to regular muffins.

This recipe is all about simplicity—you don’t need fancy equipment or complicated steps, just a few pantry staples and fresh (or frozen) blueberries. The muffins come out soft, moist, and lightly sweet, with the natural tartness of blueberries balancing the flavor beautifully. Best of all, they’re small enough to enjoy guilt-free, yet so delicious that it’s impossible to stop at just one.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between easy, healthy, and delicious. Mini muffins are portion-friendly, kid-approved, and portable, making them ideal for busy mornings or afternoon snacks. What makes these special is that every little muffin feels like a treat, with bursts of blueberries in each bite.

Another reason I love them is their versatility—they can be enjoyed plain, with a dusting of powdered sugar, or paired with coffee, tea, or a tall glass of milk. Plus, they freeze beautifully, so I always keep a batch on hand for quick grab-and-go snacks.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms simple ingredients into something truly comforting and crowd-pleasing. Whether you’re new to baking or an experienced home baker, this recipe delivers consistent, delicious results without stress. The muffins are ready in under 30 minutes, making them a fantastic last-minute treat for guests or holiday mornings.

Blueberries not only add amazing flavor but are also rich in antioxidants and vitamins, making these muffins a slightly healthier indulgence. Their bite-sized nature makes them perfect for kids, parties, picnics, or just a cozy night in.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 12–15 minutes
• Total Time: 25 minutes

Servings and Nutrition

• Servings: 24 mini muffins
• Course: Breakfast / Snack / Dessert
• Cuisine: American
• Calories: ~70 calories per muffin (approximate, may vary with ingredients)

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup milk (whole or 2%)
• ⅓ cup vegetable oil (or melted butter)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
• Optional: 1 tbsp flour (to toss blueberries and prevent sinking)

Cooking Directions

Step-by-Step Preparation

1. Preheat the oven to 375°F (190°C). Grease a mini muffin pan or line with mini paper liners.
2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Prepare the wet ingredients: In another bowl, whisk together milk, oil, egg, and vanilla until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined (do not overmix).
5. Add blueberries: Toss blueberries with a little flour, then gently fold them into the batter.
6. Fill the muffin pan: Spoon batter into mini muffin cups, filling each about ¾ full.
7. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Serve

• Serve warm with a little butter or honey.
• Enjoy with coffee, tea, or milk for breakfast or an afternoon snack.
• Add to a brunch spread with fruit and yogurt.

Recipe Tips

• Don’t overmix the batter—this keeps the muffins light and fluffy.
• Tossing blueberries in flour prevents them from sinking to the bottom.
• Use a cookie scoop for evenly sized muffins.
• For extra flavor, sprinkle a little sugar on top before baking for a sweet crust.

Variations

• Lemon Blueberry Muffins: Add 1 tsp lemon zest for a refreshing twist.
• Healthy Version: Swap half the flour for whole wheat flour and reduce sugar slightly.
• Chocolate Chip Mini Muffins: Replace blueberries with mini chocolate chips.
• Mixed Berry Muffins: Use a combination of blueberries, raspberries, and blackberries.
• Gluten-Free: Use a gluten-free all-purpose flour blend.

Freezing and Storage

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store in the fridge for up to 5 days (bring to room temp before serving).
• Freezing: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave or oven before serving.

Special Equipment Needed

• Mini muffin pan (24-cup)
• Mixing bowls
• Whisk and spatula
• Wire cooling rack
• Cookie scoop (optional for portioning)

Conclusion

These Easy Mini Muffins with Blueberries are the perfect combination of quick, simple, and delicious. With their light texture, bursts of juicy blueberries, and fun bite-sized shape, they’re loved by kids and adults alike. Whether you’re hosting a brunch, packing lunchboxes, or just looking for a cozy homemade treat, this recipe is a must-have in your collection. Plus, their versatility and freezer-friendly nature make them a true kitchen staple.

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Easy Mini Muffins with Blueberries

Author: admin Cuisine: American Courses: Breakfast, Desserts

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Calories: 70 calories per muffin

Description

There’s something truly delightful about biting into a warm, fluffy mini muffin bursting with juicy blueberries. These Easy Mini Muffins with Blueberries are perfect for breakfast, brunch, snacks, or even as a sweet addition to lunchboxes.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup milk (whole or 2%)
• ⅓ cup vegetable oil (or melted butter)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
• 1 Optional: tbsp flour (to toss blueberries and prevent sinking)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a mini muffin pan or line with mini paper liners.
2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Prepare the wet ingredients: In another bowl, whisk together milk, oil, egg, and vanilla until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined (do not overmix).
5. Add blueberries: Toss blueberries with a little flour, then gently fold them into the batter.
6. Fill the muffin pan: Spoon batter into mini muffin cups, filling each about ¾ full.
7. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Keywords: Easy Mini Muffins with Blueberries