These soft & moist mini blueberry muffins are the perfect bite-sized treats! Keep a bag in the freezer for a quick breakfast or snack on the go!
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Why I Love These Easy Blueberry Mini Muffins
- Bite-sized: Just like the Little Bites muffins you can buy at the grocery store, these are the perfect snack or quick breakfast that the whole family will love.
- Moist & Fluffy: These are soft & fluffy muffins with a moist texture, similar to a bakery-style muffin.
- One Bowl: No need to split up the wet and dry ingredients; this is a simple recipe that you can make in one bowl.
Ingredient Notes & Substitutions
This mini muffin recipe is made without vegetable oil but still has a tender, moist, and fluffy texture! It uses simple ingredients & pantry staples so that you can whip them up in no time!
- Frozen Wild Blueberries: I highly suggest using frozen wild blueberries, as their smaller size and sweeter flavor contribute to a tighter crumb and enhanced sweetness. They basically give you a sweet & iconic blueberry flavor that fresh blueberries from the grocery store don’t (plus, you don’t have to wait for blueberry season!). They’re also super delicious in my crispy waffle recipe!
- Sour Cream: The secret to the muffin’s moist texture and tight crumb lies in the addition of sour cream. If you don’t have it, you can substitute it for plain greek yogurt (don’t use regular plain yogurt as it’s not thick enough). The sour cream allows us to achieve moist muffins without vegetable oil.
- Almond Extract: A touch of almond extract brings out the blueberry flavor. I like adding this to most of my blueberry recipes, as it truly adds a special touch.
- Mini Muffin Tin: I use an old Pampered Chef pan but this mini muffin tin from Wilton is similar.
How to Make Homemade Mini Blueberry Muffins
Read through my visual step-by-step instructions below to learn how to make these easy mini blueberry muffins.
Step 1: Make Batter
- Preheat oven to 350℉.
- In a large bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
- Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
- Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
- Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
- Gently fold in frozen wild blueberries (1 cup) with a spatula, being careful not to overmix and turn the batter completely blue.
Tip: If you're using a hand mixer, keep in mind that the batter will get thick at the end. You may need to stop the mixer and finish mixing with a spatula, again being careful not to overmix the frozen blueberries.
Step 2: Scoop into Mini Muffin Pan
- Line a mini muffin tin with mini cupcake paper liners.
- Use a 1-tablespoon cookie scoop to scoop the blueberry muffin batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
- Press extra mini blueberries on top of each muffin, if desired.
Tip: Scrape down the bowl thoroughly with a rubber spatula to get all the batter. You can get a few extra muffins by leaving no batter behind!
Step 3: Bake
- Bake at 350ºF for 14-16 minutes, or until centers are domed and no longer look wet in the center. Edges should look very lightly golden brown. Place on a wire cooling rack.
- Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
Tips & Variations
- Use a cookie scoop: Because this is a thick batter, it's super helpful to use a small cookie scoop (I use a 1-tablespoon sized scoop).
- Add lemon: You can add lemon zest & 2 teaspoons of lemon extract to make these lemon blueberry muffins.
- Freeze in individual bags: You can freeze these little muffins in a zip lock bag to pull out and put in a lunch box.
- Make my blueberry muffins: If you love this blueberry muffin recipe, make my mini chocolate chip muffins! They use the same base muffin batter but are adapted for using chocolate chips.
- Make larger: To make regular-sized blueberry muffins, follow the instructions in my moist blueberry muffins blog post.
Storage & Freezing
- Storage: Store in an airtight container for 3-4 days. To prevent them from sticking together, place a piece of parchment paper between each row.
- Freezing: Freeze up to 1-2 months. For the best flavor, be sure to wrap the muffins in plastic wrap then place in an airtight container or freezer bag.
Looking for more easy muffin recipes?
I love making muffins because they're quick & easy baked goods that are easy to freeze. Here a few of my other favorite easy muffin recipes.
- Easy One Banana Muffins
- Moist Blueberry Muffins
- Mini Chocolate Chip Muffins
- Double Chocolate Banana Bread
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Mini Blueberry Muffins
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 cup frozen wild blueberries
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
- Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
- Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
- Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
- Gently fold in frozen wild blueberries (1 cup) with a spatula, being careful not to overmix and turn the batter completely blue.
- Line a mini muffin tin with mini paper cupcake liners.
- Use a 1-tablespoon cookie scoop to scoop batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
- Press extra blueberries on the top of each muffin, if desired.
- Bake at 350ºF for 14-16 minutes, or until centers are domed and no longer look wet in the center. Place on a wire rack to cool.
- Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
- Store in an airtight container for 3-4 days or freeze up to 1-2 months.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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