Mini Blueberry Muffins

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Great for breakfast or snacking on the go, these mini blueberry muffins use wild blueberries to pack lots of flavor into each bite.

We tend to say a lot of things our our blogs are our favorites, but for me blueberry muffins truly are right at the top of the list.

Blueberry muffins very well might have been my gateway bake, one of the first things I ever learned how to make as a kid. The recipe was on a splattered and stained page from the Betty Crocker binder, and I think about that old recipe a lot.

I still make blueberry muffins often, usually turning to my blueberry streusel muffins recipe. I wanted something even more snackable, so these mini blueberry muffins were created!

Mini muffins are great because their small size makes them perfect for serving alongside a larger breakfast spread, or tucking into your bag for a snack during soccer games.

Using wild blueberries ensures plenty of blueberry flavor throughout. They’re so perfectly poppable!

Ingredients for mini blueberry muffins

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Blueberries – I recommend using wild blueberries for this recipe. Usually you can only find them frozen, so make sure to thaw them and drain well.

You might also find canned or jarred wild blueberries. Drain these well. 

Dried blueberries should be soaked in water to plump up before using.

Flour – All purpose flour or whole wheat pastry flour works great here.

Sugar – I use granulated sugar.

Baking powder – For lift

Salt – A little salt enhances the other flavors in the muffins.

Buttermilk – I love the tang buttermilk adds to the recipe. You can swap in regular milk if desired.

Vegetable oil – Using oil instead of melted butter makes a more even, tender crumb.

Eggs – Use standard large eggs.

Lemon – I love pairing lemon with blueberries! This recipe uses the juice and zest of 1 medium lemon. Make sure to zest the lemon before juicing!

Vanilla – Use pure vanilla extract for the best flavor.

Need to avoid gluten? Try these gluten-free blueberry muffins.

How to make this recipe

Preheat the oven to 375°. Lightly coat a mini muffin pan with nonstick spray. If you prefer you can use mini muffin papers, but I prefer to skip the papers as they are harder to find.

In a large mixing bowl, stir together the 2 cups flour, sugar, baking powder, salt, and lemon zest.

In another mixing bowl, whisk together the buttermilk, oil, eggs, lemon juice, and vanilla.

Pour the wet ingredients into the dry ingredients and stir until no dry bits remain, but do not overmix. Muffin batter should not be completely smooth; a few lumps is fine!

Toss the blueberries with the remaining tablespoon of flour, then fold them into the batter.

Scoop batter into muffin cups, filling nearly to the top. A medium cookie scoop is the perfect tool for this!

Bake for 12-15 minutes, until golden brown, and a toothpick inserted in the center comes out clean.

Let muffins cool briefly on a wire rack before enjoying, or cool to room temperature and store.

Storage tips

You can store mini blueberry muffins at room temperature, loosely covered, for about 4 days. 

If your kitchen is warmer or has higher humidity, keep them in an airtight container in the refrigerator so they last longer.

Muffins are also great for freezing. Simply freeze in a single layer in storage bags and pull out what you need. Thaw in the microwave for 15-30 seconds.

More muffin recipes

Looking for other delicious muffins? Try my raspberry bran muffins or whole wheat apple cinnamon muffins, or double down on snacking with chocolate chip mini muffins.

Go all out with Texas-size strawberry cheesecake muffins, or add corn muffins to your savory breakfast plate.

You’ll love these homemade blueberry mini muffins!