Moist Mini Blueberry Muffins topped with a sweet cinnamon sugar streusel. This quick and easy recipe takes just 20 minutes and uses 1 cup of fresh blueberries for the best flavor. These fluffy bite-sized muffins are perfect for breakfast, school snacks, or even dessert. They’re freezer-friendly too, making them a great make-ahead option for busy mornings!
Mini Blueberry Muffins Recipe
These mini blueberry muffins are moist, fluffy, and they have the most delicious streusel crumble on top! I can guarantee these will be gone in a day, they’re that good.
We’re a big fan of mini muffins. When I’m not making these blueberry muffins, we’re snacking on Mini Coffee Cake Muffins and Mini and Moist Banana Muffins. They’re the perfect bite-sized treat — easy to grab for a quick breakfast, pack into lunchboxes, or enjoy as an afternoon snack. Plus, they bake faster than regular muffins and are great for portion control (unless you have no self control – that’s me).
Fresh Blueberries Are Best, But..
I always recommend using fresh blueberries when baking — especially since we grow my own in the garden! Fresh berries keep the batter light and clean, while frozen blueberries can sometimes dye the batter a blue-green color. If you do use frozen berries, don’t thaw them first; just pat them dry with a paper towel and gently fold them into the batter.
How to Make The Best Mini Blueberry Muffins
Muffin Batter: Spray a mini muffin pan with nonstick spray. You only need one large mixing bowl for this recipe. Mix sugar, butter, egg, vanilla and milk with a hand mixer and then add the flour, baking powder and salt.
Add in the fresh blueberries, stirring them with a spoon (don’t use the hand mixer with the blueberries!).
Spoon this mixture into your muffin pan.
Streusel: In a small bowl mix flour, brown sugar, cinnamon and butter, mixing until it’s crumbly. I do this with a fork. Add to the top of the muffin batter.
Time to Bake: Bake until sides are golden brown. Remove from oven and serve warm! I hope you enjoy these Mini Blueberry Muffins!
Freezing Mini Muffins
Let the mini muffins cool completely after baking. Place them in a single layer on a baking sheet and freeze for about 1 hour, until firm. Then transfer the muffins to a freezer-safe bag or container. When you’re ready for breakfast, just grab a muffin and microwave it for about 20–30 seconds, or let it thaw at room temperature. They stay fresh in the freezer for up to 3 months!
Can these be made into regular sized blueberry muffins?
Yes, you can! Just fill a regular-sized muffin tin and bake for about 22 minutes. If you want to make a full dozen muffins, be sure to double the recipe. You can easily adjust the serving size in the recipe card below to get the right ingredient amounts!
Moist Mini Blueberry Muffins
PrintIngredients
Muffins
- 1/3 cup sugar
- 2 tablespoons butter
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries
Streusel
- 2 tablespoons flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees F. Spray your mini muffin pan with nonstick spray and set aside.
- Mix sugar, butter, egg, vanilla and milk with a hand mixer in a large bowl. Add flour, baking powder and salt and continue to mix. Add in blueberries and stir gently with a spoon so you don't squash them.
- Spoon mixture into your muffin pan evenly. This recipe makes approximately 16 mini muffins.
- Now we're going to make the streusel. In a small bowl combine flour, brown sugar and cinnamon. Cut in your butter with a fork until it's crumbly. Add to the top of your muffins evenly.
- Bake for 12-13 minutes or until the sides of your muffin are slightly golden brown. Remove from oven and allow to cool before serving.
Margie waltz says
Just baked them. They smell great!