Favorite Mini Blueberry Muffins

We’ve been on a serious muffin kick lately—even more than usual!—and while my kids are always up for Mini Chocolate Chip Muffins and Sprinkle Muffins, this blueberry recipe is also a hit. It’s easy to stir together and is bursting with fruit. And since I know that some kids don’t always like all fruits in their fresh form, adding them to a muffin can be a nice way to change up how you serve them. Plus, you can make these with fresh blueberries or frozen berries, so you can use what’s easier for you or what you have on hand. I have a few different blueberry muffin recipes, but this one is my kids’ favorite! You don’t need any fussy equipment to make these Mini Blueberry Muffins—no electric mixer or hand mixer needed—so just pull out a large mixing bowl and spoon and you’ll be ready to start baking. Then, they’re ready as an easy toddler snack or toddler breakfast idea. (You can check out all of my top Mini Muffin recipes, for more ideas. Plus, you might like my Blueberry Banana Muffins, Chocolate Banana Muffins and Banana Yogurt Muffins.)

Ingredients You Need

To make this recipe, you’ll need the following ingredients. Sign up for our email updates to get tips and ideas sent to your inbox.

All-purpose flour: This helps the muffins stay light and tender. Sugar (or maple syrup): You can use either of these sweeteners in the recipe. Baking powder and baking soda: A combination of these helps the muffins rise nicely. Plain whole milk yogurt: You can use Greek or regular yogurt. The only difference is that regular yogurt may result in muffins with a flatter top. Unsalted butter: Melt and slightly cool the butter so it’s not hot when it’s mixed with the rest of the ingredients. Eggs: Large eggs help the insides of the muffins be tender and moist. (See the Notes at the end of the recipe for an egg-free option.) Pure vanilla extract: This adds flavor to the muffins. Blueberries: You can use fresh or frozen blueberries. Wild blueberries are particularly nice here as they have a smaller shape that works well with the size of mini muffins and an intense berry flavor. Fresh lemon zest and fresh lemon juice OR 1 teaspoon cinnamon (optional)

TIP: You can use fresh or frozen berries. Frozen berries may make the batter sort of freeze together a little and may look a little tie-dyed…it still works though!

Step-by-Step Instructions

Here’s a look at how to make this mini blueberry muffin recipe so you know what to expect. Scroll down to the bottom of the post for the full information. TIP: You can also use a regular size muffin pan. You’ll just need to extend the baking time.

How to Store

Once cooled, store Mini Blueberry Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that’s what you have. You can use fresh or frozen blueberries. Wild blueberries are particularly nice here as they have a smaller shape that works well with the size of mini muffins and an intense berry flavor. If you use frozen berries and they start to thaw, the batter may look a little tie-dyed. I find the muffins are less likely to stick if you grease a nonstick pan with nonstick spray, rather than using paper liners. A small cookie scoop or ice cream scoop makes portioning out the batter easy. Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter. Or, use nondairy milk the batter will be a lot runnier but it will still work. Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda. Gluten-free: Use cup for cup gluten-free all purpose flour. Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount and add 2 tablespoons milk. Check for doneness on the lower end of the baking time. Lower sugar: Reduce the sugar to ¼ cup if desired. Dice up the muffins as needed for younger eaters. They are easy to bite, but can be diced if that is easier for your kids to eat.

Please rate and comment below if you enjoy the recipe. I love hearing from you all!