Mini Blueberry Muffins

Mini Blueberry Muffins

The Spruce / Julia Hartbeck

Prep: 8 mins
Cook: 25 mins
Total: 33 mins
Servings: 24 servings
Yield: 24 mini muffins
Nutrition Facts (per serving)
83 Calories
3g Fat
13g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 83
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 14mg 5%
Sodium 152mg 7%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 2g
Vitamin C 0mg 0%
Calcium 61mg 5%
Iron 1mg 3%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mini muffins are fabulous and miniature blueberry muffins are some of the best. They're also easy to make from scratch and irresistible in bite-size form.

These little muffins are great for picnics, snacking, and for little hands. They are an ideal breakfast option that can take some pressure away from busy parents trying to get everyone fed before school.

It takes just a few minutes to mix up and less than 30 minutes to bake.


  • 2 cups all-purpose flour, sifted

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup sugar

  • 1/4 cup (4 tablespoons) unsalted butter, or margarine, softened

  • 1 medium egg

  • 1 cup milk

  • 1 cup blueberries

  • Unsalted butter, for serving

Steps to Make It

  1. Gather the ingredients.

    Mini Blueberry Muffins ingredients

    The Spruce / Julia Hartbeck

  2. Preheat the oven to 400 F and grease a 24-cup mini muffin tin.

    greased mini muffin tin

    The Spruce / Julia Hartbeck

  3. Sift together the flour, baking powder, salt, and sugar in a medium bowl. Mix in the softened butter.

    butter, flour, baking powder, salt, and sugar in a medium bowl

    The Spruce / Julia Hartbeck

  4. Lightly beat the egg in a separate smaller bowl.

    egg in a bowl

    The Spruce / Julia Hartbeck

  5. Pour milk into the egg bowl and stir.

    Pour milk into the egg bowl

    The Spruce / Julia Hartbeck

  6. Stir the wet ingredients into the dry ingredients until the flour mixture is just wet.

    batter in a bowl

    The Spruce / Julia Hartbeck

  7. Fold in the blueberries.

    blueberries added to the batter the bowl

    The Spruce / Julia Hartbeck

  8. Spoon the batter into muffin cups, filling each cup 2/3 full.

    muffin batter in mini muffin tins

    The Spruce / Julia Hartbeck

  9. Bake for 25 minutes or until the muffins are golden brown and feel spongy.

    baked Mini Blueberry Muffins in a muffin tin

    The Spruce / Julia Hartbeck

  10. Remove muffins from the tin with a spoon and let cool.

    Mini Blueberry Muffins on a cooling rack

    The Spruce / Julia Hartbeck

  11. Serve warm or cold with butter.

    Mini Blueberry Muffins on a plate, served with butter

    The Spruce / Julia Hartbeck


  • One trick to baking the best muffins is to have the oven hot and ready so you can pop them in as soon as you finish mixing the batter. Once the wet and dry ingredients come together, the baking powder starts working and you're on the clock. This is one step that you want to work as fast as possible.