Deliciously soft and addictive mini blueberry muffins are going to be a new brunch favorite for you! These are hands down the tastiest muffins ever and never disappoint!
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Why you have to make these mini muffins
Simply put, they are the best mini blueberry muffins in existence. But if that’s not a persuasive enough reason, I have more.
Sweet but not too sweet.
They’ve packed with flavor but not sweet enough to make you regret eating them all in one sitting. (We’ve all been there, I won’t judge).
Easy and low maintenance to make.
Seriously, all you need is a couple bowls and a fork to make them, plus they’re ready in time for breakfast!
These mini blueberry muffins are the PERFECT recipe to share at that brunch that you’ve been planning on hosting since March 2020 for when things “go back to normal”. Because they’re such perfection, everyone is going to love them, making you the superior brunch hostess.
*Warning: they might be toooo good though to the point where you’ll have to start baking them for every occasion. If you’re down with that, carry on. If your not, consider handing out a more mediocre recipe instead.*
Shopping list for the Best Blueberry Muffins Ever
- Greek Yogurt
- Frozen Blueberries
- Vanilla Extract
- Large Eggs
- Olive Oil
- Coconut Milk (or your favorite milk option)
- All Purpose Flour
- Baking Powder
- Brown Sugar
Tips for Perfect Mini Blueberry Muffins
Fill to the tops of the muffin tin
This will give them that perfect muffin top that we love on muffins.
Overmixing will end up making a denser, flatter muffin. I’m sure it would still taste fine but it wouldn’t be heavenly perfection.
Measure your flour properly
Also along the lines of preventing dense and sad muffins, measuring flour correctly is very important.
*I’m pretty sure I talk about this in almost every recipe I post because it’s just that crucial*.
Flour should be measured by weight for your most accurate results. If you don’t have a kitchen scale, make sure you use the “spoon and level” method of measuring flour.
Spoon and Level Method
Take a regular spoon and fill up your measuring cup to the correct amount. Then take the back of the spoon and level out the top.
This prevents your flour from becoming compacted. If your flour is too compacted you may accidentally be using up to 150% of the flour the recipe requires, which again will result in disappointing results.
No mini cupcake liners?
If you are not using tiny silicone cupcake liners, you need to make sure that you grease your mini muffin tin with some melted butter or some non-stick spray. Not using the liners will result in more browning on the sides BUT they will still be delicious perfection.
Let Them Rest
If you don’t use the mini silicone cupcake liners, you’ll need to allow your muffins to cool in the pan completely before removing. If you remove them while they are still warm, I have found that they kind of collapse and become lopsided. They are still absolutely delicious but just not as pretty.
Why do we bake muffins at a higher temperature?
Most baked goods (including cupcakes)are baked at 350F (180C). These are baked at 375Fbut it isn’t uncommon to see muffins being baked at 400F. Why? Aren’t muffins just cupcakes without frosting?
Here’s the deal. We bake muffins at higher temperatures for a couple of reasons. One, because many of them are full of fruit (like these blueberry muffins obviously). The extra moisture from the fruit juice and different sugars (fructose, glucose, sucrose, etc) require a higher temperature to bake to perfection or be cooked longer.
However, baking for longer can result in burnt muffins. So instead we opt for higher temps.
The second reason is higher temperature make leveners work faster and give them less time to deflate. This results in that beautiful domed top that we love to see on our muffins.
You may want an oven thermometer.
Although these mini blueberry muffins are super easy to make, I have found that they’re rather sensitive to different temperatures. If you find that your muffins spread a lot over the top and get a crunchy texture, your oven temperature is probably to blame.
Ovens over time get uncalibrated so they may be hotter or cooler than what the sensor is (sometimes up to 50 degrees)! Save yourself a lot of baking trouble and invest in a cheap but very functional oven thermometer.
And remember, we want that pretty domed top. That’s hard to accomplish if your oven is actually only heating to 325F when it says it’s at 375F. Also if you find your muffins spreading and getting an almost crunchy crust, it’s probably a temperature issue.
Why Do We Chill Muffin Batter?
Chilling your muffin batter will actually slow the baking powder’s leavening action. Baking powder doesn’t start reacting until it gets wet and it reacts quickly at room temperature. We want to slow this reaction so that it releases it’s gases slower.
This will create that beautiful domed muffin top without worrying about it sinking.
Chilling the batter will also allow some of the fats that we’ve added to resolidify. Resulting in slightly more structure that will also help with that domed shape.
While you can skip the chill time, I wouldn’t recommend it. I mean, you’re already going through all the trouble of making the world’s best mini blueberry muffins, why skip a step that will really take these muffins to bakery level perfection?!
Mini Pancake Bites
Cookies and Cream Dalgona
Vanilla Funfetti Mug Cake
Mini Blueberry Muffins
- ⅔ cup sugar
- 1 large egg
- ½ cup olive oil
- ⅓ cup coconut milk
- 1 tsp vanilla extract
- 1½ cup flour 188g, sifted
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup greek yogurt
- 1 cup blueberries
- 3 tbsp brown sugar
- 5 tbsp flour
- 2 tbsp butter melted
- ¼ tsp vanilla extract
- Preheat oven to 375°F and line a mini muffin pan with silicone cupcake liners. (Or grease the pan with some melted butter or non-stick spray). Set aside.
- In a large mixing bowl, combine your sugar, oil, milk, and vanilla extract. Whisk until combined.
- Whisk in the egg until just combined and then add your yogurt. DO NOT overmix. You want the batter at this point to be lumpy.
- In a separate mixing bowl, sift your flour, salt, and baking powder so that it is smooth and beautiful. Whisk this into your wet ingredients until just barely combined.
- Fold in those blueberries.
- Cover your bowl and chill in the fridge for at least one hour or overnight.
For the crumble topping
- Melt your butter and set aside for about 5 minutes.
- Then combine all the topping ingredients together and mix until the mixture forms little balls of goodness.
- Sprinkle the topping over the muffins.
- Bake your muffins for 12 minutes. Test for doneness by inserting a toothpick. It may have some moist crumbs but will not be wet. Remove from oven and allow to cool before removing from the pan.
Made this recipe? Let us know how it was in the comments below!
Blueberry muffins are bomb. Miniature blueberry muffins are even better. And these mini blueberry muffins are the perfect combination of sweet, soft, and bite sized. I wish you luck to eat only one!
While you’re here, why not check out some of our other tasty recipes and keep that sweet tooth satisfied?!
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Are frozen berries ok? I have 2 lbs of wild blueberries I need to put to good use!
Do these need to be refrigerated?
I would put them in a tupperware or ziploc bag and refrigerate them so they last longer, for sure!
Thanks! I have one left out in a glass container on the counter for two nights that hasn’t been refrigerated, You think it’s safe to eat?
My son and I made these bring to school for his 3rd birthday and they were a hit!
Probably! But of course if it tastes or smells off use your best judgement! I’m glad you loved them! Happy 3rd birthday to your son! 🙂