Save Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
I love making these mini blueberry muffins because they're quick to prepare and always a crowd-pleaser in my family.
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save These muffins always bring a smile to our family breakfast table, making mornings extra special.
Serving Suggestions
Serve with whipped butter or fruit preserves for extra flavor.
Pairings
Pair with a light sparkling wine or fresh orange juice for brunch.
Allergen Information
Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.
Save Enjoy these mini muffins fresh or store in an airtight container for up to 3 days.
Kitchen Q&A
- → What is the best way to avoid overmixing the batter?
Combine wet and dry ingredients gently, folding just until combined. Overmixing can lead to dense muffins.
- → Can I use frozen blueberries instead of fresh?
Yes, add frozen blueberries directly without thawing to prevent color bleeding and keep the batter thick.
- → How can I add a citrus flavor to the muffins?
Incorporate approximately 1 teaspoon of grated lemon zest into the batter for a fresh, zesty note.
- → What is the purpose of sprinkling coarse sugar on top?
Coarse sugar provides a pleasant crunchy texture and a subtle sweetness to the muffin tops.
- → How should these mini muffins be stored?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I substitute all-purpose flour for whole wheat flour?
Yes, but consider replacing only half the flour to maintain tenderness while adding fiber and a nuttier flavor.