Mini Blueberry Muffins
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Mini Blueberry Muffins are the perfect little snacks for kids and adults alike. These miniature treats are full of lemon and plump blueberries and they freeze well too!
For a full size blueberry muffin recipe, try my Lemon Blueberry Streusel Muffins!
Best Blueberry Muffins
Huge muffin lover here, are you? If so, you’ll need to make this miniature version stat, especially if you love a two bite treat. If you’ve got littles at home, this is your answer to less waste as well!
These muffins freeze well and are perfect for meal prep. Pop one out of the freezer in the morning and you’re good to go.
For other blueberry recipes on the blog, try The Best Blueberry Muffins, Blueberry Baked Oatmeal Cups, and Blueberry French Toast Casserole!
Why This Recipe Works
- It’s simple. This recipe is very basic with no fussy icings or streusels (although those are great too)!
- Includes blueberries which is basically our favorite fruit! You can use fresh OR frozen in this recipe.
- Miniature version. Making mini muffins makes sense for so many reasons. And you can have multiple servings!
- Delicious. Moist, bursting with blueberries and lemon, and full of flavor!
Ingredient Notes:
- Lemon – You’ll need one or two large lemons for this recipe.
- Blueberries – I used two cups of frozen blueberries for these delicious muffins, but fresh can also be used.
- Buttermilk – No need to buy buttermilk. Just combine milk with a splash of distilled vinegar and let it sit for about 5-10 minutes.
- Butter – I used unsalted butter for these muffins.
- Sugar – 100% Brown sugar adds incredible flavor.
How to make Mini Blueberry Muffins:
Step 1
Mix dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, brown sugar, kosher salt, baking soda, and baking powder.
** When measuring the flour, I recommend using a digital scale (you’ll need 300 grams) OR use the spoon and level method. In other words, don’t scoop the flour as it will be too packed and you’ll use more flour than desired.
Step 2
Prep lemon. Zest about half of one large lemon. Set aside. Then squeeze the juice out of the lemon until you get about 1/3 cup.
Using a citrus press will allow you to get a ton more juice out of your lemons. I highly recommend using one.
Step 3
Mix wet ingredients. In another bowl, mix the wet ingredients – the buttermilk, eggs, lemon juice, vanilla, and melted and slightly cooled butter. Mix well.
Step 4
Combine and add blueberries. Add the dry ingredients to the wet and mix. Then add the frozen blueberries and mix again.
Step 5
Add batter to muffin tins. Spoon the batter into the muffin tin prepared with liners. Add to the top of the liners.
Step 6
Bake. Bake muffins in a preheated 375 degree oven for about 12-14 minutes, or until just done in the center.
Step 7
Cool. After five minutes, remove muffins from tins and cool.
Recipe FAQs
Yes! You can certainly make these into regular sized muffins and add an icing or streusel too. You’ll need to bake them for longer, however.
Either fresh or frozen is fine. We keep frozen blueberries at the ready so that’s what I used here.
Don’t over-mix your muffins. It’s ok for a few lumps of flour in the batter.
Yes, you can add streusel topping to these muffins but don’t fill the muffin liners too full.
STORING – These muffins can be stored on the counter top in an airtight container for a few days.
FREEZING – You can freeze these muffins for up to three months. Just place them on the counter after freezing, and let them completely thaw out.
Other freezer friendly muffins and quick breads include my Honey Cinnamon Zucchini Bread, Chocolate Zucchini Muffins, 230 Calorie Banana Muffins, and Easy Carrot Cake Loaf!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mini Blueberry Muffins
Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter – melted and slightly cooled
- 1/3 cup lemon juice – freshly squeezed
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- the zest from one lemon
- 2 cups frozen blueberries
Instructions
- Mix dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, brown sugar, kosher salt, baking soda, and baking powder.
- Prep lemon. Zest about half of one large lemon. Set aside. Then squeeze the juice out of the lemon until you get about 1/3 cup.
- Mix wet ingredients. In another bowl, mix the wet ingredients – the buttermilk, eggs, lemon juice, vanilla, and melted and slightly cooled butter. Mix well.
- Combine and add blueberries. Add the dry ingredients to the wet and mix. Then add the frozen blueberries and mix again.
- Add batter to muffin tins. Spoon the batter into the muffin tin prepared with liners. Add to the top of the liners.
- Bake. Bake muffins in a preheated 375 degree oven for about 12-14 minutes, or until just done in the center.
- Cool. After five minutes, remove muffins from tins and cool.
The mini idea is really cool and makes for a great snack! Well done!