Moist Mini Blueberry Muffins

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!