Mini Blueberry Muffins are super soft 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.
I wanted to make homemade mini blueberry muffins that would not only burst with fresh blueberries but also result in a light and fluffy texture.
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.
Small muffins present a unique challenge, as they tend to have a slightly higher level of moisture evaporation than their regular-sized counterparts, which have a better ability to retain moisture.
Blueberries, with their inherent juiciness, compensate for any potential moisture loss. However, an excessive amount can lead to sogginess and the muffins falling apart. A modest ½ cup of fresh blueberries did the trick.
As I explained in my lemon blueberry muffins recipe, lemon juice loses its brightness in the oven's heat. However, adding more juice can increase moisture content and potentially result in a soggy texture.
To pack in a more lemony punch, I use the thin, yellow layer containing the floral, lemony oils, which perfume the batter with a sweet aroma.
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Why this recipe works?
To tackle the challenge of dividing an egg precisely in half, I developed this recipe to accommodate either an egg yolk or an egg white. This approach offers flexibility in ingredient measurement and ensures the best possible results. For more details, see below.
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, like in lemon drizzle cupcakes.
- 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 yolks have a rich, yellowish hue and a soft, flavorful crust. The yolks, being high in fat, contribute to a super tender texture and a rich taste.
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?
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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1. Add all-purpose flour, baking powder, and salt into a small bowl and whisk to combine.
2. Add egg yolk, sugar, and oil into another larger bowl and whisk for 60 seconds until thick and creamy.
3 & 4. Add sour cream, lemon juice, and zest.
Tip: The white pith under the lemon's yellow skin is bitter, while the outer yellow layer contains essential oils that give a bright, citrusy flavor. Avoid grating the white pith to maintain the best taste.
5 & 6. Whisk all ingredients until smooth and creamy.
Tip: Sour cream adds moisture, depth of flavor, and richness, resulting in ultra-soft texture.
6 & 7. Add dry ingredients and fresh blueberries, and fold gently until combined.
9. Divide batter into a 12-cup mini muffin pan lined with mini paper liners. Top with more blueberries and bake at 400 degrees for 21 to 24 minutes, or the tops become golden.
Storage instructions
Allow the mini blueberry muffins to cool completely before storing them in an airtight container for up to 3 days.
To freeze: Freeze the mini blueberry muffins for up to 2 months. Cool completely, then place them in a freezer-friendly zip lock bag or container. When ready to eat, thaw at room temperature on the counter for a couple of hours.
To reheat: To warm up, air fry at 350 for 2 to 3 minutes or bake at 300°F for 4 to 6 minutes.
Helpful tips
- Sour cream - I like to use full-fat or reduced-fat sour cream. Plain yogurt makes a good substitute.
- Choose your egg - Use one egg yolk or white egg for the mini blueberry muffins recipe. Egg yolk creates a rich-tasting and ultra-soft muffin, whereas egg white produces a lighter texture.
- Make 24 muffins - Double the recipe to make 24 muffins.
Recipe FAQs
You can, but it needs a few modifications to produce an amazing result. Please refer to the lemon blueberry muffins recipe made in a standard muffin pan with slight modifications of ingredients, baking time, and results in a beautiful crusty top.
If you don't have mini muffin liners, you can grease the mini muffin pan with butter, oil, or cooking spray to prevent sticking. Other options are to cut small squares or circles of parchment paper and place them in the mini cups. The parchment paper will help prevent sticking and make it easier to remove the muffins.
Yes, you can use a standard muffin pan. To achieve the desired results, fill the cups only to about ⅓rd to ½ capacity. This adjustment ensures the recipe works as intended, resulting in slightly shorter and wider muffins than their standard counterparts.
More muffin recipes
Mini Blueberry Muffins
Ingredients
- ½ cup + 2 tablespoons All purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg yolk or use 1 egg white (refer notes for details)
- 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 or yolk 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 bluebrries, gently stir until just combined.
- Divide batter evenly into theprepared pan and bake for 22 o 24 minutes, or the tops get golden in clor.
- Place pan on a wire rack to cool completely.
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.
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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 ♡