Mini Blueberry Muffins

Making mini muffins at home is honestly super easy and you end up with the perfect little treat for your kiddos or a sweet gift. These mini blueberry muffins bake up super soft and fluffy, just the right amount of sweet, and they are, of course, really easy to pull together.

You can easily swap in another berry or chocolate chips for this recipe to make your own favorite- I think they are fantastic with little frozen wild blueberries running throughout. Let me show you how to make them!

How to Make Mini Blueberry Muffins

This recipe uses a standard creaming method similar to many cake recipes and it gives you a really soft, fluffy resulting muffin. As for ingredients, this is fairly simple recipe but we have a few add-ins to make sure the texture is really lovely like oil and powdered sugar.

Start by beating together the powdered sugar, granulated sugar, butter, and oil until well combined and evenly mixed through. Then add in the egg and vanilla extract and give everything a good mix until it’s smooth. You can mix this batter by hand or using an electric mixer but it comes together really easily either way!

From there we are adding in the dry ingredients and the buttermilk in alternating additions, giving it a good mix between each addition. You want to make sure to start and finish with the dry mixture here, and reserve about a tablespoon of the flour mixture to toss your blueberries in it.

Finally toss in the blueberries and give it a gently mix until the blueberries are well distributed. I’m using frozen wild blueberries since they are a little smaller and then you get tons of berries throughout. You want to avoid over-mixing here because they will turn the batter purple. Cover the batter and let it rest at room temperature for about 30 minutes while you preheat your oven and prep the mini muffin tin.

Divide your batter up into a 24 cup mini-muffin tin before it goes off to the oven. We’re baking at 400 degrees for these muffins which gives you a golden brown top and keeps the centers super soft and fluffy. And that’s it- enjoy em!

Tips & Tricks for Mini Blueberry Muffins

Here are my tips to help make the perfect mini blueberry muffins!

• Can I use a stand mixer? You can, but it’s not necessary for this recipe. I think it’s much easier to stir it together by hand or use an electric hand mixer.
• Why does it call for powdered sugar along with granulated? Adding a little bit of powdered sugar in this recipe helps contribute to a really soft, almost smooth texture that reminds me of the kind you buy in the store.
• Why does the recipe call for both butter and oil? This recipe uses both because butter gives you better flavor, but oil keeps the muffins soft and moist.
• Do I have to use blueberries? You can easily swap in mini chocolate chips or another type of berry chopped into small chunks here.
• Do I have to use frozen blueberries? You can use fresh or frozen berries, but I love frozen wild blueberries because they are small which is perfect for mini muffins.
• I’m at about 5,000 ft. above sea level and I find that most recipes work perfectly for people who live between about 3,000-7,000 ft. above sea level.

Enjoy!

Print

Mini Blueberry Muffins

Servings 24 mini muffins

Ingredients

• 3/4 cup granulated sugar
• 3 tbs. powdered sugar
• 1/2 cup softened butter
• 1/4 cup canola oil
• 1 egg
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 cups buttermilk
• 1 cup frozen wild blueberries

Instructions

1. In a large bowl, beat together the sugar, powdered sugar, softened butter, and canola oil until well combined. Add in the egg and the vanilla extract.
2. In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Reserve 1 tablespoon of the flour mixture. Add about 1/3 of the mixture into the batter, and beat until just combined. Then add in about half of the buttermilk, again mixing until just combined. Repeat this process until all of the buttermilk and dry ingredients have been added. You should have a fairly thick, smooth batter.
3. In a small bowl, toss the frozen blueberries with the reserved 1 tbs. of the flour mixture until well coated, and then pour the entire blueberry mixture into the batter. Use a spatula to gently fold it together. Cover the bowl and let the batter rest for 30 minutes.
4. Preheat your oven to 400 degrees and grease a 24 cup mini-muffin pan. Scoop the batter evenly into your mini muffin tin. Bake for 15-18 minutes, or until lightly golden brown and set.

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!