Prepare this simple stir-together recipe for homemade mini blueberry muffins – ready to eat warm out of the oven in less than an hour.
Use a small muffin tin to prepare these mini blueberry muffins and you’ll enjoy a delicious breakfast or snack in a smaller portion size. Mini muffins are a great option for families with small children who don’t have the appetite to eat an entire muffin at one meal.
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What Are Mini Blueberry Muffins?
These Mini Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite.
Lightly sweetened and brightened with fresh lemon zest and juice, they strike the perfect balance between classic comfort and fresh bakery flavour.
Their small size makes them ideal for breakfast, brunch spreads, lunchboxes, or an afternoon snack with coffee or tea.
Thanks to the combination of Greek yogurt and milk, these muffins stay tender and moist without being heavy. Best of all, they come together quickly using simple pantry ingredients, making them a reliable go-to recipe when you’re craving something homemade and cozy.
You may also enjoy these other blueberry muffin recipes:
- Lemon Blueberry Muffins
- High Fiber Blueberry Banana Muffins
- Blueberry Lemon Ricotta Cheese Muffins
- Dairy & Gluten Free Blueberry Banana Muffins
- Blueberry Lemon Muffin Tops
- Blueberry Earl Grey Muffins
Why You’ll Love Mini Blueberry Muffins
- Soft, fluffy texture with juicy blueberries throughout
- Bright citrus notes from lemon zest and juice
- Perfectly portioned for snacks, brunch, or kids
- Quick and easy to make with basic ingredients
- Freezer-friendly and great for make-ahead baking
Love baking for your family? Check out our best healthy muffins for kids list!
How To Make Mini Blueberry Muffins
- Preheat oven to 375°F (190°C) and grease a mini muffin tin.
- In a large bowl, stir together flour, sugar, baking powder, and salt. Gently fold in the blueberries to coat them in flour.
- In a separate bowl, whisk together the egg, milk, Greek yogurt, melted butter, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
- Fill the prepared muffin cups evenly with batter.
- Bake for 18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Tips For Perfect Mini Blueberry Muffins
- Tossing the blueberries in flour helps prevent them from sinking
- Do not overmix the batter, this keeps the muffins light and tender
- Fresh or frozen blueberries both work (don’t thaw frozen berries as they will bleed into the batter)
- Use full-fat Greek yogurt for extra moisture and richness
- If you don’t have Greek yogurt feel free to substitute with regular yogurt, sour cream, mascarpone or ricotta cheese
- Add a sprinkle of sugar on top before baking for a bakery-style finish
Serving Suggestions
- Serve warm with a pat of butter or honey
- Pair with Greek yogurt and fresh fruit for a balanced breakfast
- Add to a brunch spread with eggs, bacon, and coffee
- Pack into lunchboxes or take on-the-go for snacks
- Serve on a 3-tiered service at afternoon tea
Mini Blueberry Muffins
Equipment
- oven
- muffin tin
- spatula
- mixing bowl
- measuring spoons
- measuring cups
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup white sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
- 1 egg
- 1 cup milk
- 4 tbsp Greek yogurt
- 1/4 cup melted butter
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Stir together dry ingredients and add blueberries.
- Combine egg, milk, Greek yogurt, melted butter, lemon zest and lemon juice. Fold into flour mixture, gently stirring just to moisten.
- Fill greased muffin tins and bake at 375F for 18 minutes.
Nutrition
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