Looking for the best homemade mini blueberry muffins recipe?

You can prepare our easy mini blueberry muffins at home in less than one 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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History of Muffins

A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.

Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.

While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins.

The flatbread “English Muffin” variety is of British origin, and dates from at least the early 18th century, while the quickbread originated in Canada and America during the 19th century.

One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”

The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”

One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.

In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.

When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!

Best Muffin Tools & Equipment

Before making a batch of Mini Blueberry Muffins make sure your kitchen is outfitted with essential bakers tools.

Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
Muffin Tins: We only use silicone muffin tins as they allow you to easily remove baked muffins from the tin with minimal baking spray required.
Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.

Ingredients for our Mini Blueberry Muffins recipe.

My Family Loves Mini Blueberry Muffins

One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.

My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.

We started making Mini Blueberry Muffins for family functions where there were going to be a lot of kids. Once the smaller portion fit their appetite we saw less waste. Our family also loves mini muffins as they’re a portion controlled snack or dessert. A two bite decadence bursting with berries!

Love baking for your family? Check out our best healthy muffins for kids list!

Prepare dry ingredients in a mixing bowl and wet ingredients in a large measuring cup.

Buying VS Making Homemade Muffins

Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.

Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.

The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.

Any remaining Mini Blueberry Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that can easily be enjoyed several weeks later.

Mini Blueberry Muffins ready to bake in the oven.

Best Mini Blueberry Muffins Recipe

There’s no better comfort food than a steaming, moist blueberry loaf hot out of the oven.

We prefer to prepare Mini Blueberry Muffins as they are small individual portions and don’t require slicing. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.

So what qualities make the best Mini Blueberry Muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.

Looking to prepare healthy homemade Mini Blueberry Muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.

We have spent years substituting ingredients to find the perfect balance. Texture and flavour have not been compromised while fat and sugar has been lowered significantly.

Mini Blueberry Muffins should be baked until golden brown.

What Kind of Blueberries Should I Use in Mini Muffins?

If it’s your first time baking Mini Blueberry Muffins you might be wondering what kind of blueberries to buy. You have to consider using fresh vs frozen, as well as wild vs cultivated.

We always suggest using fresh blueberries when possible as they have a dry exterior and will not “bleed” into the muffin batter. If you use frozen blueberries the liquid tends to turn the batter’s colour a faint purple. You can of course use frozen blueberries if you can’t find fresh fruit at the grocery store. You’ll want to add them to the batter just before scooping them into your greased muffin tins.

So should you use wild blueberries or cultivated berries in your recipe? Wild blueberries are lowbush berries, typically grown in Ontario, Quebec and Nova Scotia. They are much smaller than the plump cultivated berries grown in British Columbia. Wild blueberries contain more antioxidants, have a more intense taste and hold their shape better when baking. They are typically more expensive as they are hand plucked rather than the product of industrial farming.

Since Mini Blueberry Muffins are baked in a smaller tin, it would be ideal to use fresh wild berries in this recipe. The final product will offer a more unfiform blueberry interior. If you can only find larger cultivated blueberries that’s ok, just try and pick out the smallest berries to add to your batter. The larger blueberries can be added on the top of each muffin for decoration.

Let your Mini Blueberry Muffins rest on a cooling rack before eating.

Mini Blueberry Muffins Tips

If you’re looking to prepare Mini Blueberry Muffins on a whim and are missing a few ingredients at home don’t worry! You can easily substitute whole wheat flour if you don’t have All Purpose. Or use regular yogurt, sour cream, mascarpone or ricotta cheese if you don’t have Greek yogurt in the fridge. If you’re out of lemon, you can always use a lime or orange as a replacement.

The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.

For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!

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