Blueberry Mini Muffins Recipe

There’s something about biting into a warm blueberry muffin that feels like a little hug for your soul, and I can’t wait to share this recipe that delivers just that kind of cozy bliss straight out of your oven.

I adore the aroma of these delicious goodies in the morning. Blueberry mini muffins explode with flavor, courtesy of the not-so-subtle blueberries inside.

They are made with a 1:1 ratio of the usual artful muffin mix of flour and leavening agent, but with 1/3 cup of vegetable oil and 1/3 cup of milk, they are fantastically moist, and I dare say, hang together just a little better than their standard muffin cousins. With 3/4 cup of granulated sugar, they are sweet but not cloying and make an excellent breakfast or snack.

Blueberry Mini Muffins Recipe Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Granulated sugar: Adds sweetness, energy source.
• Vegetable oil: Ensures moisture, healthy unsaturated fats.
• Milk: Contributes to tenderness, source of calcium and protein.
• Egg: Binds ingredients, high-quality protein and fats.
• Vanilla extract: Adds aromatic flavor, enhances overall taste.
• Blueberries: Bursts of sweetness, rich in antioxidants and fiber.

Blueberry Mini Muffins Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Optional: 1 tablespoon coarse sugar for topping

How to Make this Blueberry Mini Muffins Recipe

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) in order to preheat it, and then take a mini muffin tin and line it with either paper liners or, if you prefer, grease it lightly with cooking spray. This will create the perfect environment for the mini muffins to achieve optimal doneness.

2. In a big mixing bowl, mix the all-purpose flour, granulated sugar, baking powder, baking soda, and salt together.

3. In another vessel, beat together the vegetable oil, milk, egg, and vanilla extract until they are well combined.

4. Add the wet ingredients to the dry ingredients and stir very gently until they are just combined. Do not stir any more than necessary to achieve this. Muffins made from a batter that is overmixed may be tough.

5. Using a spatula, fold the blueberries into the batter, making certain that they are evenly dispersed.

6. Employ a cookie scoop or spoon of small size to partition the batter evenly among the mini muffin cups that have been prepared, so that each cup contains approximately 3/4 of the total volume.

7. If you want, you can add some coarse sugar to the top of each muffin for extra texture and sweetness.

8. Place in a 350-degree Fahrenheit oven and set the timer for 12-15 minutes. If you feel the need to peek, don’t. It will only make you miserable and the muffins less so. Instead, busy yourself with cleaning up.
When the timer goes off, check for doneness by sticking a toothpick into the center of one. It should not come out wet. If any of these muffins seem under-baked, feel free to leave them in the oven for up to 3 more minutes. (But don’t go over, or they will be over-baked.)

9. Take the muffin pan out of the oven and let the muffins cool for a few minutes in the pan.

10. Move the muffins to a wire rack to cool all the way, or relish them while still warm. Put any muffins that remain in an airtight container for storage; they should be fine for up to 3 days. If you want to keep them longer, freezing is a good option.

Blueberry Mini Muffins Recipe Equipment Needed

1. Oven
2. Mini muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk or fork
7. Spatula
8. Cookie scoop or small spoon
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack
13. Airtight container (for storage)

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, frozen blueberries can be used. There is no requirement to thaw them—merely include them directly into the batter to inhibit excessive bleeding of color.
• What can I use instead of vegetable oil?Melted butter or coconut oil can take the place of vegetable oil, and using either yields a very different flavor profile.
• How do I prevent the blueberries from sinking?Before adding the blueberries to the batter, toss them in a little flour so that they help distribute themselves evenly throughout the muffins.
• Can I make these muffins dairy-free?Absolutely, you can replace the milk with a non-dairy alternative such as almond or oat milk.
• How can I store the muffins?Keep the muffins in a container that won’t let any air in at room temp for a max of 3 days. If you need to hold them for longer, stash them in the freezer for as long as 2 months.
• Is it necessary to add the coarse sugar on top?Adding a lovely crunch and sweetness to the tops of the muffins, the coarse sugar is optional.

Blueberry Mini Muffins Recipe Substitutions and Variations

You can substitute all-purpose flour with whole wheat flour, or a blend of gluten-free flours (in equal amounts).
Coconut sugar and honey, a natural sweetener, work as sugar substitutes in equal amounts, though they might make baked goods taste different than if you used granulated sugar. (You’re okay to use an equal amount of the following, as they are substitutes for granulated sugar in this recipe.)
Cooking oil: Swap in an equal amount of melted coconut oil or unsalted butter.
Replace milk with almond milk or another preferred non-dairy milk (same amount).
Blueberries: If you can’t find these, substitute with the same quantity of diced strawberries or raspberries.

Pro Tips

1. Room Temperature Ingredients Ensure that the egg and milk are at room temperature before mixing. This helps in creating a smoother batter and ensures better integration of the ingredients, leading to fluffier muffins.

2. Coating Blueberries Before folding the blueberries into the batter, lightly coat them in a bit of flour. This helps prevent them from sinking to the bottom of the muffins while baking.

3. Even Baking When placing the muffin tin in the oven, ensure it’s positioned in the middle rack. This promotes even baking and prevents the bottoms from browning too quickly.

4. Oven Temperature Although the oven is preheated to 375°F, it’s recommended to lower the temperature to 350°F just before baking. This step is already included in the recipe, but it’s an excellent practice for gentle and even cooking, which is perfect for mini muffins.

5. Batter Rest Let the batter rest for about 5-10 minutes before scooping it into the muffin tin. This allows the baking powder to activate slightly and can help result in a better rise for the mini muffins.