Want to eat healthy snacks? These blueberry muffins are the perfect recipe for you. These mini muffins are soft and delicious, with the freshness of juicy blueberries. I tried blueberry pound cake, but today I will share my easy mini blueberry muffins recipe tips to make baking easy and perfect.
These muffins are perfect for every occasion. I know you love them. They are easy to make and would make the best breakfast or even just a snack with a cup of coffee or tea.
Why We Love Blueberry Muffins
- I love this type of fruity recipes like strawberry cake, peach cake, and my daughter’s and husband’s favourite blueberry cake and muffins recipe. The blueberry muffins are healthy for my kids.
- These mini blueberry muffins are easy to make, no need for any electric tool, just simple steps. Add all ingredients step by step, mix them, then bake. No mess, no fuss.
- Cakes, cookies, and brownies are not kids’ favourites; in fact, everyone likes to eat fresh homemade desserts.
- This blueberry muffin recipe for beginners and is perfect for family baking.
Ingredients You Will Need
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cornstarch
- ¼ cup unsalted butter, melted
- ¼ cup canola oil (or neutral vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ¾ cups blueberries (fresh or frozen, do not thaw)
Must-Have Baking Tools for Perfect Blueberry Muffins – Tied & Easy to Use
- 12-cup muffin pan – Ensures even baking and perfect muffin shapes.
- Paper liners or silicone muffin cups – Makes cleanup easy and muffins easy to remove.
- Mixing bowls (2) – One for wet ingredients, one for dry.
- Whisk – For combining sugar, eggs, and wet ingredients smoothly.
- Spatula – Ideal for folding ingredients without overmixing.
- Measuring cups & spoons – Accurate measurements ensure perfect texture.
- Cooling rack – Let muffins cool evenly and stay soft.
- Sifter – For a light, airy flour mixture and to prevent lumps.
- Toothpick or cake tester – To check if muffins are baked through.
Step-by-Step Mini Blueberry Muffins Recipe
Add Dry Ingredients
- In a large bowl, add 1 ¾ cups of all-purpose flour with one cup of granulated sugar, 2 teaspoons of baking powder, ½ tsp of baking soda, ½ tsp of salt, and, I almost forgot, two tablespoons of cornstarch.
- Now whisk everything together until well combined, and set this aside.
Add Wet Ingredients
- In a separate bowl, add 1/4 cup of melted, unsalted butter, ¼ cup of canola oil (vegetable oil, neutral cooking oil ), 1 large egg, 1 tsp of vanilla extract, 1 cup sour cream, and the final and king ingredients are blueberries, 1 ¾ cups.
Combine Ingredients
- Now whisk everything together until smooth. This mixture will be pretty thick. That’s totally normal.
- Add wet ingredients to dry and gently fold them with a spatula until combined.
- Once the batter is about 75% combined, add blueberries and fold them until completely combined (don’t over-mix!).
Bake the Muffins
- Fill the muffin cups with the blueberry batter. Fill the cup with batter to almost 85% because the muffins will rise perfectly while baking.
- If you want, sprinkle a little sugar on top for extra sweetness
- Bake them in the oven for 15 to 20 minutes or until the tops turn golden
- Insert the toothpick in the center. If it comes out clean with few crumbs, the muffins will be ready.
- After baking the muffins in the oven and let them cool at room temperature for about 10 minutes in baking cups.
- Then gently take out the muffins from the cups and transfer them to the cooling rack.
How to Store Mini Blueberry Muffins
- If you want to store the mini blueberry muffins for 2 to 3 days, keep them in an airtight container at room temperature.
- For longer storage, you can put them in the fridge for up to 2 weeks.
How to Enjoy These Blueberry Muffins
These are yummy, soft, and the goodness of mini blueberry muffins. You can enjoy them with a cup of tea, coffee, or a glass of milk. These muffins are also great for Sunday breakfast and a healthy snack time.
Pro Tips
- Coat blueberries in 1 tablespoon of flour to prevent sinking.
- Do not overmix; thick batter is normal.
- Sprinkle sugar on top for a slightly crunchy topping.
- For extra flavor, add a pinch of cinnamon or lemon zest.
- Use fresh blueberries for the best texture, but frozen works too.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use them because they are healthy, like fresh berries. But frozen blueberries can be a little soft when they melt. If you want the best texture, fresh blueberries are better. But both work fine for muffins.
How long will homemade blueberry muffins last?
Keep your muffins in an airtight box. First, put a paper towel in the box, then place muffins in one layer. You can add 1–2 salt biscuits (like saltines) to stop extra moisture. Close the lid and store at room temperature for 3 to 4 days.
How to give blueberry muffins more flavor?
Yes, add 4 teaspoons of cinnamon and a little lemon juice for more flavor. For extra blueberry taste, mash some berries and mix them in. A pinch of extra salt also helps.
Why did blueberries sink in muffins?
Blueberries sink when they’re not coated in flour. Toss them in a little flour before adding to the batter to help keep them from sinking.
Final Thoughts
These Mini Blueberry Muffins are soft, moist, and bursting with juicy blueberries, perfect for breakfast, snacks, or tea time. Easy to make and loved by kids and adults alike, they bring the fresh, homemade taste every time. Try this recipe and share your experience! Your friends and family will love these healthy, fruity treats too.
Mini Blueberry Muffins Recipe – Easy and Delicious
Ingredients
- 1 ¾ Cup All-purpose flour
- 1 Cup Granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Cornstarch
- 1/4 Cup Unsalted butter
- 1/4 Cup Canola oil
- 1 large Egg
- 1 tsp Vanilla extract
- 1 Cup Sour cream
- 1 ¾ Cup Blueberries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
- Prepare Wet Ingredients: In another bowl, mix melted butter, oil, egg, vanilla extract, and sour cream until smooth.
- Combine Ingredients: Gradually fold wet ingredients into dry until 75% combined. Batter will be thick.
- Add Blueberries: Gently fold in blueberries. Do not overmix.
- Fill Muffin Cups: Fill cups about 85% full. Optional: sprinkle sugar on top.
- Bake: Bake at 350°F (175°C) for 15–20 minutes or until golden. Test with toothpick.
- Cool: Let muffins cool 10 minutes in cups, then transfer to wire rack.
Notes
- Coat blueberries in 1 tablespoon flour to prevent sinking.
- Do not overmix; thick batter is normal.
- Sprinkle sugar on top for a crunchy topping.
- Add cinnamon, lemon zest, or extra blueberries for more flavor.
