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    Home » Recipes » Muffins / Quick Breads

    Mini Blueberry Muffins

    Published: Jun 15, 2023 · Modified: Mar 5, 2025 by Maria Doss · This post may contain affiliate links · 4 Comments

    pintrest image.

    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.

    Jump to Recipe
    small blueberry muffins piled high on a grey plate.

    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.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • Egg white or yolk?
    • How to make?
    • Storage instructions
    • Helpful tips
    • Recipe FAQs
    • More muffin recipes
    • Mini Blueberry Muffins

    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.

    ingredients needed for the recipe.
    1. All-purpose flour - It offers the perfect balance between providing ample structural support and yielding a delicate crumb, resulting in a tender texture.
    2. Sugar - White granulated sugar is best suited when paired with blueberries and lemon.
    3. 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.
    4. Blueberries -  I like using smaller berries, which have less moisture and are more suitable in the recipe.
    5. Lemon - Freshly squeezed lemon juice and finely grated lemon zest add flavor and a hint of brightness.
    6. Sour cream - Use sour cream or plain thick yogurt.
    7. Vegetable oil - Oil has 100 percent fat and adds tenderness.
    8. 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?

    grey plate with 2 cut halves of mini blueberry muffins.

    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.

    Want To Save This Recipe?

    Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!

    2 photo collage of whisking dry and wet ingredients in a glass bowl.
    2 photo collage of adding sour cream and grating lemon zest into a glass bowl.

    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.

    2 photo collage of whisking wet ingredients in a glass bowl.
    2 photo collage of mixing blueberries and flour with wet ingredients in a glass bowl.

    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.

    one hand adding batter into a 12-cup mini grey muffin pan.

    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

    Can I make this recipe to make regular-sized muffins?

    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.

    What can I use as a substitute for mini muffin liners?

    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.

    Can I use a regular muffin pan to make mini 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.

    small blueberry muffins piled high on a grey plate.

    More muffin recipes

    • one lemon blueberry muffin.
      Almond Flour Blueberry Muffins
    • two hands holding two split halves of a blueberry muffin.
      Zucchini Blueberry Muffins
    • 6 orange muffins placed on a white cake stand.
      Orange Almond Muffins
    • almond flour banana muffins
      Almond Flour Banana Muffins
    small blueberry muffins piled on a grey plate.

    Mini Blueberry Muffins

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 8 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 Mini Miffins
    Calories: 59kcal
    Author: Maria Doss

    Equipment

    • Mini muffin pan
    • Mini cupcake liners
    • Small cooie scoop

    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
    Prevent your screen from going dark

    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

    Egg yolk or egg white?
    Mini muffins made with egg yolk are yellowish in color, have a soft crust, rich tasting, and have a super soft texture. 
    Mini blueberry muffins made with egg white are white in color and have a firm crust with a light and slightly drier texture.
    (Refer to the post for picture reference)
    Make 24 muffins - Double the recipe to make 24 muffins and use one whole egg.
     
     

    Nutrition

    Serving: 1Mini Muffin | Calories: 59kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.1mg

    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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Comments

    1. Nadia

      March 22, 2024 at 8:35 pm

      5 stars
      These turned out soo yummy and perfect! I quadrupled the recipe for our family with 5 kids 🙂 thank you for sharing. God bless!

      Reply
      • Maria Doss

        March 22, 2024 at 10:48 pm

        That’s so great to hear! So glad you love it – Maria ♡

        Reply
    2. Cavy

      April 11, 2025 at 11:18 pm

      5 stars
      I made these for a church brunch, they are awesome. They almost didn’t make it to the church😊

      Reply
      • Maria Doss

        April 20, 2025 at 3:14 am

        That’s so exciting to hear. So glad you loved it - Maria

        Reply
    5 from 4 votes (2 ratings without comment)

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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