The Fluffiest Mini Blueberry Muffins Recipe for Tiny Treats

Whipping up these delectable mini blueberry muffins brings pure joy to your morning routine.

Sweet bursts of fruit dance through each perfectly portioned bite.

Compact and adorable, these little treats pack an incredible flavor punch.

Fresh blueberries provide natural sweetness that makes every morsel irresistible.

Baking becomes an adventure with this simple yet delightful recipe.

Soft, tender crumbs melt in your mouth, creating an instant smile.

You’ll want to share these charming muffins with everyone around you.

FAQs

• What are the key ingredients in these mini blueberry muffins?

The key ingredients include flour, milk, eggs, coconut oil, maple syrup, blueberries, blueberry jam, baking soda, cinnamon, and ginger.

• Can I make these muffins gluten-free?

Yes, you can substitute the regular flour with a gluten-free flour blend to make the muffins gluten-free.

• How do I ensure my muffins are moist and fluffy?

Do not overmix the batter and fold ingredients gently. Stop mixing when the dry and wet ingredients are just combined to keep the muffins tender.

Mini Blueberry Muffins: Bite-Sized Morning Joy

• Whip Up Quickly: Perfect for busy mornings or spontaneous baking sessions, these mini blueberry muffins come together with minimal effort and maximum flavor.
• Customize with Ease: Swap blueberries for other fruits or add nuts for extra crunch, making this recipe super adaptable to your taste preferences and pantry ingredients.
• Kid-Friendly Delight: Small, bite-sized muffins are perfect for little hands, packed with wholesome ingredients that parents will love and children will eagerly devour.
• Crowd-Pleasing Treat: Ideal for brunch gatherings, potlucks, or school bake sales, these muffins will impress friends and family with their homemade charm and delicious taste.

Ingredients for Easy Mini Blueberry Muffins

• Blueberries: Fresh berries that provide bursts of natural sweetness and juicy texture to the muffins.
• Flour: The primary structure-building ingredient that gives the muffins their tender crumb.
• Eggs: Binding agents that help hold the muffin batter together and provide richness.

• Milk, Vinegar: Create a buttermilk-like mixture that adds tenderness and helps activate the baking soda.
• Coconut Oil: Provides moisture and a subtle tropical flavor to the muffins.
• Maple Syrup: Natural sweetener that adds depth and richness to the muffin's flavor profile.
• Vanilla Extract: Enhances the overall flavor and adds a warm, comforting aroma.

• Baking Soda, Salt: Essential leavening and seasoning agents that help the muffins rise and balance flavors.
• Cinnamon, Ginger: Warm spices that add complexity and depth to the muffin's taste.
• Blueberry Jam: Provides an extra layer of blueberry flavor and moisture to the muffins.

How to Make Blueberry Muffins Mini

Step 1: Warm Up The Oven

Crank the oven to 350°F (175°C).

Grab your mini muffin pan and line it with cute paper liners.

Step 2: Whip Up Liquid Magic

• Milk
• Vinegar

Let this mixture sit and get cozy for 5 minutes.

• Melted coconut oil
• Vanilla extract
• Eggs
• Maple syrup

Whisk everything until smooth and well-blended.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Ground cinnamon
• Ground ginger
• Salt

Step 4: Marry The Mixtures

Gently fold the dry ingredients into the wet mixture.

Don’t overmix!

Carefully stir in fresh blueberries and swirl in a touch of blueberry jam.

Step 5: Fill The Cups

Spoon the batter into muffin cups, filling each about two-thirds full.

Step 6: Bake To Perfection

Pop the pan into the oven and bake for 12-14 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool And Enjoy

Let the muffins rest in the pan for 5 minutes.

Transfer to a wire rack and allow them to cool completely before devouring.

Tips for Muffin Perfection

• Use exact measurements for flour and wet ingredients to ensure consistent muffin texture and prevent dense or dry results.
• Stir batter gently until ingredients are just combined to keep muffins light and tender, preventing tough, chewy texture.
• Store cooled muffins in an airtight container or freezer bag for up to 3 months, perfect for quick grab-and-go breakfasts.
• Swap half the all-purpose flour with whole wheat flour for added fiber and a slightly nutty flavor without compromising taste.
• Use fresh blueberries and check baking soda's expiration date to guarantee maximum rising and best possible flavor.

Blueberry Muffin Flavor Switch-Ups

• Gluten-Free Blueberry Muffins: Replace wheat flour with almond or coconut flour for a gluten-free alternative that maintains a light, fluffy texture.
• Vegan Blueberry Muffins: Substitute eggs with flax eggs or applesauce, and use plant-based milk to create a dairy-free, egg-free version of the recipe.
• Low-Sugar Blueberry Muffins: Swap maple syrup with stevia or monk fruit sweetener, and reduce the amount to create a lower-sugar option for health-conscious bakers.
• Lemon Blueberry Muffins: Add fresh lemon zest and a splash of lemon juice to the batter for a bright, citrusy flavor that complements the blueberries perfectly.

Serve Mini Muffins for Breakfast Fun

• Breakfast Buddy: Pair these mini muffins with a creamy Greek yogurt parfait for a protein-packed morning meal.
• Afternoon Tea Companion: Serve alongside a hot cup of chamomile or Earl Grey tea for a delightful midday treat.
• Dessert Finale: Top with a dollop of whipped cream and extra fresh blueberries for an elegant sweet ending to any meal.
• Lunchbox Star: Pack these portable muffins in kids' or adults' lunch containers for a delicious midday surprise.

Keep Mini Muffins Fresh Longer

• Store muffins in an airtight container for up to 5 days. Seal them tightly to prevent moisture loss and maintain freshness.
• Place cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Remove from container and let sit at room temperature for 15-20 minutes before serving.
• Warm refrigerated or thawed muffins in microwave for 10-15 seconds or in oven at 300F for 5-7 minutes until heated through.

Mini Blueberry Muffins Recipe

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4.8 from 23 reviews

• Total Time: 34 minutes
• Yield: 12 1x

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Description

Delightful mini blueberry muffins bring sweet morning magic to breakfast tables with their irresistible charm. Packed with juicy berries and a tender crumb, these bite-sized treats promise pure comfort in every delectable morsel you’ll savor.

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Ingredients

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Main Dry Ingredients:

• 2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1/2 cup whole milk
• 2 teaspoons apple cider vinegar
• 1/4 cup melted coconut oil (or butter)
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup maple syrup

Fruit and Add-ins:

• 3 tablespoons blueberry jam
• 1 cup fresh or frozen blueberries

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and line a 24-cup mini muffin pan with paper liners.
2. Create a buttermilk substitute by whisking milk and vinegar together, allowing it to rest for 5 minutes to curdle slightly.
3. Incorporate melted coconut oil, vanilla extract, eggs, and maple syrup into the buttermilk mixture, blending thoroughly until smooth and well-combined.
4. Sift together flour, baking soda, ground cinnamon, ground ginger, and salt in a separate mixing bowl to ensure even distribution of dry ingredients.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to avoid overmixing and maintain a tender muffin texture.
6. Delicately fold fresh blueberries into the batter, then create subtle swirls of blueberry jam throughout the mixture for additional flavor complexity.
7. Distribute the batter evenly among muffin cups, filling each approximately 2/3 full to allow room for rising during baking.
8. Place the muffin pan in the preheated oven and bake for 12-14 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when muffins are fully cooked.
9. Remove from oven and allow muffins to rest in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely and set their structure.

Notes

• Swap out dairy milk with almond or oat milk for a plant-based version that’s equally moist and delicious.
• Add a sprinkle of turbinado sugar on top before baking for a delightful crunchy texture and extra sweetness.
• Freeze extra muffins in an airtight container for up to 3 months, perfect for quick breakfast or snack options.
• Use fresh or frozen blueberries interchangeably, but if using frozen, don’t thaw them to prevent color bleeding into the batter.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 139 kcal
• Sugar: 9 g
• Sodium: 143 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 28 mg