Mini Blueberry Muffins

(+36 rating, 25 votes)

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Mini Blueberry Muffins

Baking Mini Blueberry Muffins

Mini Blueberry Muffins

Mini Blueberry Muffins

This recipe came from a good family friend and was one of my family’s favorites when I was growing up.  When compared to many other muffins, these ones are actually pretty low in butter and sugar.  I like making them in miniature because they are bite-sized and easy for my 1 1/2-year old son to eat.  You can use fresh or frozen berries.

4.5 from 4 reviews
Mini Blueberry Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
You can use fresh or frozen berries to make this healthy breakfast or snack.
  • 2 cups flour
  • ½ cup sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • 1 egg
  • 4 Tbsp butter
  • ¾ cup milk
  • 1 cup blueberries
  1. Lightly toss the blueberries (even still frozen) with ¼ cup of flour.
  2. Mix the remaining flour with the salt and the baking powder.
  3. Cream the butter and the sugar.
  4. Add the egg and beat it well.
  5. Add the flour mixture alternately with the milk and mix until it forms a smooth batter.
  6. Gently fold the berries into the batter.
  7. Spoon the batter into lined muffin tins (or tins that have been lightly greased). You can use mini or regular-sized muffin tins.
  8. Bake the mini muffins for 5-7 minutes and the regular-sized muffins for 15-20 minutes, at 350 degrees, until they are starting to turn a light golden and the tops spring back to the touch. A toothpick should come out clean.


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26 Responses to “Mini Blueberry Muffins”

  1. Juliana says:

    these muffins were amazing! i have been searching for a keeper recipe, and i finally found it! only question i have is how did you get the tops to be moist…mine turned out a little hard…but still delicious! thanks!

  2. kelsey says:

    I’m glad you liked them! I haven’t had any trouble with the muffin tops being hard; they have always been soft. But it might have to do with the cooking time. If they are over cooked, the tops might get hard.

  3. Elle says:

    At what temperature are you supposed to bake these?

  4. kelsey says:

    Elle, I bake them at 350 degrees. Thanks for the catch…I will add that to the recipe!

  5. Joan says:

    These muffins were delicious! I baked them with my grandmother and we both fell in love with the taste! I will definitely be using this recipe again. Also I appreciate that it was a healthier recipe than most. My only complaint was that they took us longer than the recipe stated and we had to raise the temperature at the end.

  6. kelsey says:

    Joan, I’m not sure what happened with the cooking time/temp because I haven’t had any issues with that. But at any rate, I’m glad the you liked the muffins!!

  7. Jen says:

    How many mini-muffins does this recipe make?

  8. kelsey says:

    Jennifer, if I remember correctly it makes around 24-30 mini muffins. I’ve been planning to make these again so I will be able to give you an exact count hopefully soon.

  9. Alicia says:

    These were delicious!! Thanks for the recipe! I did have to cook the mini ones about 12 minutes though – although I did fill them quite a bit so thy were a little larger. :). So yummy & moist!

  10. kelsey says:

    I’m glad you liked these, Alicia!

  11. Alicia says:

    Do you have the nutritional information for these muffins?

  12. kelsey says:


    I don’t have the nutritional information for these muffins. I think there are free websites where you can input the ingredients and get the exact info. Good luck!

  13. Melissa says:

    I just made these and they turned out really good. Mine took longer to cook, about 17 min for the mini muffins not 5-7 but I also added more blueberries and had to substitute soy milk so not sure if that made the difference. They’re a big hit with my daughter though, thanks!

  14. Joanne Everest says:

    Hi there, I will try these tonight. I am trying to find a good recipe for my sons 2nd birthday, and wanted mini for little hands. I added extra blueberries last night, and all the fruit sank to the top which meant they stuff to the pan (even though greased). Any tips?!

  15. kelsey says:

    Joanne, I hope that you like the muffins. The step of tossing the blueberries in the flour should help with your problem.

  16. Nat says:

    Nice recipe 🙂 I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    Thanks for sharing.

  17. Marla says:

    Lightest fluffiest muffins I’ve ever had!

  18. bente says:

    These were definitely easy and fluffy, but the taste was really awful. I was a bit skeptical about the 4 tsps of baking powder, but I think that’s what gives these an icky baking powder (?) taste. All of my ingredients were fresh and I double checked my measurements… Sorry to rain on this parade!

  19. kelsey says:

    Bente, I’m sorry that these muffins weren’t to your liking. I’ve made them since I was a child and have never had an issue with the flavor. The more I made them as an adult, I too, wondered about the amount of baking powder just because it did seem like a lot. However, after referencing many blueberry muffin recipes I found many that had 3+ tsp of baking powder so I realized that the amount wasn’t out of the ordinary. With that said, I would love to try your favorite blueberry muffin recipe if you have another one that you prefer.

  20. Allison R. says:

    Hello! I just made these! I baked the minis for 12 and a 1/2 minutes. They came out perfect. Thanks for the recipe! Peace 🙂

  21. Debbie says:

    Just made these, they look beautiful…haven’t tasted them yet…..however, I did bake them at 400 for 15 min. the recipe made 24 mini muffins. I hope they taste as good as they look!

  22. Sarah B says:

    I made these today and they were very good! I accidently put an entire pint of blueberries into the mix instead of a cup, but it didn’t seem to matter! I did notice that the flavor came out more sconelike than muffinlike, so next time I might try a little less baking powder and a little more sugar to see if that evens out the taste. But still, very good! Thanks for the recipe!

  23. Sarah B says:

    Woops, forgot to rate the recipe! Here you go! 🙂

  24. amrutha says:

    can u substitute the blueberries for raspberries?

  25. kelsey says:

    Yes! You can use any berry (or chocolate chip, etc.) of your choice and they should be great.

  26. Ron says:

    Like others, it took almost twice as long to bake than your suggested time. I used a 24 place mini muffin tin. Got 24 plus three standard muffins. Nice, light recipe. I liked that it uses less butter than most recipes and no oil.

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