Mini Blueberry Muffins are light and fluffy with a tender crumb and loaded with fresh blueberries. Thanks to a few tricks, this mini muffin recipe delivers and is ready in about 30 minutes, including baking time.
👉 This mini blueberry muffins recipe has been a reader favorite since I first shared the recipe in 2023. It was updated with new photos, step-by-step instructions and a short video in June 2025.
Small muffins can be a bit tricky because they lose moisture more quickly than regular-sized ones. Luckily, the natural juiciness of blueberries helps make up for that. Plus, adding egg whites gives these muffins a light, fluffy texture that’s hard to beat.
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Why our recipe?
- Tall, domed tops
- Bursting with blueberries in every bite
- Light, fluffy texture
- Ready in just 30 minutes, start to finish
- Small batch of 12 mini muffins
Featured comments
From Nadia: "These turned out soo yummy and perfect! I quadrupled the recipe for our family with 5 kids 🙂 thank you for sharing. God bless!" ⭐️⭐️⭐️⭐️⭐️
From Cavy: "I made these for a church brunch, they are awesome. They almost didn’t make it to the church😊" ⭐️⭐️⭐️⭐️⭐️
Short Video
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour - It offers the perfect balance between providing ample structural support and yielding a delicate crumb, resulting in a tender texture.
- Sugar - White granulated sugar is best suited when paired with blueberries and lemon.
- Baking powder - It combines an acid and baking soda, along with starch to prevent clumping. When the baking powder is mixed into the batter, it begins forming gas and then it expands and rises in the oven.
- Blueberries - I like using smaller berries, which have less moisture and are more suitable in the recipe.
- Lemon - Freshly squeezed lemon juice and finely grated lemon zest add flavor and a hint of brightness.
- Sour cream - Use sour cream or plain thick yogurt.
- Vegetable oil - Oil has 100 percent fat and adds tenderness.
- Egg - Use one egg yolk, egg white, or ½ an egg. I like using egg yolk for its richness. Refer more details below.
Egg white or yolk?
Mini blueberry muffins made with egg whites are lighter in color and feature a firmer crust with a light, slightly drier texture. This is due to egg whites being primarily composed of water and proteins.
How to make mini blueberry muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 6: Divide the batter into a paper lined mini muffin pan, top with moe blueberries and bake until golden brown.
Recipe tips
- Sour Cream – I prefer full-fat or reduced-fat sour cream, but plain yogurt works well as a substitute.
- Doubling the Recipe – If you're doubling the recipe, just use one whole egg.
- Makes 24 Muffins – A doubled batch yields 24 mini muffins.
- Storage – Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing – Freeze for up to 2 months. When you're ready to enjoy them, just thaw at room temperature for a couple of hours.
Recipe FAQs
Yes, you can—but a few adjustments are needed to get the best results. I recommend checking out the lemon blueberry muffin recipe, which is designed for a standard muffin pan. It includes slight tweaks to the ingredients and baking time, and it delivers beautifully domed muffins with a golden, crusty top.
If you don’t have mini muffin liners, no worries—you can simply grease the pan with butter, oil, or cooking spray to keep the muffins from sticking.
Another option is to cut small squares of parchment paper and place them in the muffin cups. This not only prevents sticking but also makes it easier to lift the muffins out after baking.
Yes, you can use a standard muffin pan. For best results, fill each cup only about one-third to halfway full. This helps the recipe bake properly and will give you muffins that are a bit shorter and wider than typical full-sized ones.
More muffin recipes
Mini Blueberry Muffins
Ingredients
- ½ cup + 2 tablespoons All purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg white
- ¼ cup + 1 tablespoon sugar white
- ¼ cup vegetable oil
- ¼ cup sour cream or plain yogurt
- 1 tablespoon lemon juice
- zest of ½ lemon
- ½ cup blueberries plus more for topping
Instructions
- Preheat oven to 400°F and line a mini muffin pan with 12 mini paper liners.
- Add all purpose flour, baking powder and salt in a small bowl and whisk to combine.
- Add white sugar, oil and egg white into a larger bowl and whisk for 60 seconds, until it gets smooth and creamy.
- Add sour cream, lemon juice, and zest, and whisk for a few seconds untl it is creamy.
- Add the combined dry ingredients and blueberries, gently stir until just combined.
- Divide batter evenly into the prepared pan and bake for 22 o 24 minutes, or the tops get golden in color.
- Place pan on a wire rack to cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Mini finger foods, such as mini waffles and mini banana muffins, are a hit with both kids and adults. Their small size makes them ideal for a single, delicious bite. They're also a fantastic choice for a Mother's Day brunch idea, adding a touch of delight to the celebration.
Nadia
These turned out soo yummy and perfect! I quadrupled the recipe for our family with 5 kids 🙂 thank you for sharing. God bless!
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Cavy
I made these for a church brunch, they are awesome. They almost didn’t make it to the church😊
Maria Doss
That’s so exciting to hear. So glad you loved it - Maria
Iva Ursano
OMG these were beyond delicious and so easy to make...thank you!!!
Maria Doss
That's so wonderful to hear, have a wonderful day!
Iva Ursano
AWE-mazing!!!!!!
Maria Doss
Love to hear that - Maria ❤️