Mini Blueberry Muffins

Mini Blueberry Muffins made from scratch. These soft and fluffy muffins are filled with blueberries and a little lemon zest – perfect for morning tea or as an after school snack.

It’s mini muffin time! 💙

Today we’re talking Mini Blueberry Muffins. Soft and fluffy homemade muffins studded with juicy blueberries – perfect for a quick snack-on-the-go or the school lunch box.

Let’s make a batch!

I just love a good muffin. And while I’m partial to a hearty Chocolate Muffin, fruity muffins are one of my favourite things.

And these Mini Blueberry Muffins are everything a good muffin should be. They’re golden on the outside, soft in the middle, sweet but not too sweet, and filled to the brim with blueberries.

Just like my favourite Raspberry Muffins, these Blueberry Muffins are made with buttermilk to ensure they’re soft and fluffy.

I also love to throw in the zest of a lemon because blueberry and lemon are a match made in heaven. It is optional, of course, but if you have a lemon lying around, it’s worth it. It’ll pump up the flavour 10 fold!

How to make Mini Blueberry Muffins

• You will need a mini muffin pan for this recipe. It will make approximately 28 mini muffins or you can make 12 larger muffins if you prefer. You don’t need an electric mixer for this recipe.
• Start by mixing together your flour, baking powder, caster sugar and lemon zest in a large bowl. If you don’t have any caster sugar on hand, you can use granulated sugar instead. Read more about caster sugar here.
• Next, melt your butter in the microwave until it is just melted. Give it a stir to get rid of any lumps. Then add your vanilla and eggs and stir briefly with a fork, just to break up the egg yolks.
• Add your butter mix, along with your buttermilk, to your dry ingredients and gently fold until just combined. It’s important not to over mix your muffin batter or your muffins will be dry and tough. Finally, fold through most of your blueberries – leaving a few behind for decorating the tops.
• Spoon batter into prepared muffin pan filling almost to the top. Then place a couple of extra blueberries on top.
• Bake mini muffins for approximately 10-12 minutes or until golden brown – they should spring back lightly to the tough when they’re ready.

Can I make big muffins instead of mini ones?

Yes, you can. This recipe will approximately 28 mini muffins or 12 large ones. Alternatively, you could try my Blueberry Crumble Muffin recipe. If you choose to make larger muffins, you will need to adjust the cooking time.

Can I make my own buttermilk?

Yes. You can make your own buttermilk by adding 1 tablespoon white vinegar to 1 cup of full fat milk. Let it sit for a few minutes and then use as directed. I have tested this recipe with this substitution and it works well.

Can I use fresh blueberries instead of frozen ones?

Absolutely! You can use fresh or frozen blueberries in this recipe. I included frozen blueberries in the written recipe below as I always have these on hand. But you can also add fresh blueberries, just gently fold them into the batter and bake as directed.

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Let’s Bake

Mini Blueberry Muffins

Yield Makes approximately 28 mini muffins 1x

1x2x3x

★★★★★

4.6 from 5 reviews

Prep: 30 minutesCook: 12 minutesTotal: 42 minutes

Soft mini Blueberry Muffins made from scratch.

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Ingredients

• 350 grams (2 and 1/2 cups) plain flour
• 3 level teaspoons baking powder
• 200 grams (1 cup) caster sugar
• Zest of one lemon
• 115 grams (1/2 cup or 1 stick) butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 240 ml (1 cup) buttermilk*
• 130 grams (1 cup) frozen blueberries*

Instructions

1. Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a mini muffin pan well with butter or olive oil spray.
2. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. Add lemon zest.
3. In a heatproof bowl, add butter and heat in the microwave for 20-30 seconds until melted. Stir with a fork to get rid of any lumps. 
4.  Add vanilla and eggs to melted butter and whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
5. Add 100 grams (3/4 cup) blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin. Add extra 30 grams (1/4 cup) blueberries on top. 
6. Bake for 10-12 minutes until golden brown on top and a skewer inserted into the middle comes out clean.

Notes

Buttermilk: If you don’t have any buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole or full fat milk. 

Blueberries: You can use fresh blueberries if you prefer.

Storage: Muffins are best eaten on the day they are made. If you have leftovers, I recommend wrapping them in plastic wrap once they are completely cooled and placing them in the freezer. To eat, let them thaw on the kitchen bench, or heat them up in the microwave for 15 seconds or so until warm.

Nutrition Information

Serving Size: 1 muffin Calories: 118 Sugar: 8 g Sodium: 16.7 mg Fat: 4.1 g Carbohydrates: 18.6 g Protein: 2.1 g Cholesterol: 23.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: Australian

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