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.
Carolyn F. says
These are absolutely delicious! You’ve heard of three bite brownies….well these are three bite muffins! Love them and I’ll definitely make them again!
Natasha D says
Hello! Can I use almond flour instead?
Pamela Reed says
Hey Natasha, I have not tried using almond flour for these muffins, but I’d love to hear if you give it a try!
Kelley says
Can these be frozen and reheated later for a quick grab and go breakfast?
Pamela Reed says
Absolutley, I do it all the time. Simply freeze and then defrost in the microwave. Enjoy the muffins! 🙂
Michelle says
I didn’t have a hand mixer and am trying to whisk myself but the butter isn’t melting… should I start over?
Linda Wagnon says
How do make these sugar free?
Marie O says
I skipped the streusel, because I was pressed for time, and used partially thawed frozen blueberries. They turned out great and tasted delicious. Great addition to a brunch.
Liza says
Can I add walnuts with the mixture and toppings?
Pamela says
You can absolutely add chopped walnuts!
JANICE says
Should explain to cream sugar & butter first. Never mix all wet together without doing that first
DMF says
These are terrific. I especially love mini muffins, since they are the perfect size. Plus if you want another, you can always one. I got 23 mini muffins from your recipe using mini muffin pans. Despite that, I still had streusel topping left. Next time I make them, and there will be a next time, I will only make half of the streusel topping recipe. I don’t like throwing food away. I may try making these with our blackberries this July when they are ready.
alex says
if you made these with blackberries, i’d love to know how they turned out! that sounds so good
Sue says
These were fantastic. Had exactly a cup of blueb’s left that I thought I would be throwing out for the birds. Poor birds lost out. I will definitely make these again when my own berries are ripe this summer.
Also… poor John Doe… besides being a whiner, he didn’t even have the nerve to use his real name. 😝
Gail says
Blueberry muffin
John Doe says
Please use grams and milliliters like the rest of the world ! Stop being prehistoric if you want people outside America to read your blog and your recipes. Thank you.
Pamela says
Hi John, if you need help with measurements, you can easily find a conversion tool on Google. Hope this helps!
Debi says
John, work on converting it. That’s what I do when i have a recipe that calls for European measurements. Quit whining
Mary says
I have measuring cups, and measuring spoon that have both amounts on them. Ordered from Amazon cheap.
Pamela says
Yes, half an egg. Crack it open, mix and only use half.
Angela says
This was an easy to follow delicious recipe 😍
Pamela says
Hey Angela, happy to hear you liked these muffins. Thanks for commenting!
Ann says
Doubled the recipe…worked great!! Big hit with my kids❤️
Suzanne Ramsey says
I just made a double batch of these for a Mother’s Day breakfast tomorrow. They were absolutely delicious! I mixed them by hand because l didn’t feel like getting my mixer out. And I used frozen blueberries instead of fresh. Will definitely make them again!
Kathy says
I just made these and they are delicious, will definitely make again, I give it a 10 out of 10😊
Cindy says
I love these! Everyone enjoyed them so now I am making more! Yummy!
Pamela says
Hey Cindy, I’m so happy to hear they were a hit! Thanks for commenting!
Marsha says
Pamela…I’d like to make these for a tea party . Will they still be good if I make them the night before?
Pamela says
Hey Marsha, absolutely! Enjoy the muffins!
mary ann says
can you freeze these?
Pamela says
Hey Mary Ann – yes you can!
Pamela says
It means use 1/2 of the egg. Beat the egg with a fork, and only use half.
Debi says
I made them to take into work. Some had to stay at home under protest from the family. They are moist little blueberry bites. They did not last the morning at work. I doubled the recipe and it worked well. The crumble topping worked well. Not too sweet.
Katelynn|hampersandhiccups.com says
yummy! and simple
#anythingblue
Katelynn, hampersandhiccups.com
Marsha says
If you are using frozen blueberries do you defrost them first or add them frozen into the batter.
Pamela says
Hey Marsha, you can use frozen blueberries straight into the batter! Enjoy these muffins!
Barb says
Can you use frozen blueberries?
Pamela says
Yes, you can!
Karen says
I just made these with farm fresh blueberries and they are so yummy! Thanks for the recipe.
Pamela says
Hey Karen – thanks for letting me know! So happy you liked them!
Kerryanne - Shabby Art Boutique says
Thanks for sharing at Create, Bake, Grow & Gather this week. Pinned!!
Akaleistar says
Yummy! Those muffins look so good!
Dean @Mrs. AOK says
These look absolutely AMAZING!! Thank you so much for sharing with us. 🙂 #MMBH
XO
Laurie says
Can I just say y.u.m! These look awesome! Thanks for sharing with us this week at Snickerdoodle!