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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Mini Blueberry Muffins
Soft mini Blueberry Muffins made from scratch.
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
- 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.
- In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. Add lemon zest.
- 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.
- 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.
- 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.
- 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.
Carrie says
Amazing!!
My 4 year old and I made these today and they are scrumptious!
I love that we could make our own buttermilk, worked a treat.
I didn’t have any fresh lemons for rind so I added 1 teaspoon of lemon juice and it was perfect.
Love this recipe and I am definitely going to make them for school/kindy lunch boxes.
★★★★★
Jessica Holmes says
I’m so happy to hear that Carrie!
Clementine says
Thank you for the recipe! My family loved it!
Jessica Holmes says
So glad you enjoyed them Clementine!
Chloe says
It’s unusual to see a baking recipe with buttermilk that doesn’t include a neutralizing component like baking soda. Just curious!
Jessica Holmes says
Hi Chloe, you are right, buttermilk is often used as a neutralising ingredient for recipes that use baking soda. However, you can simply use it on its own, and like sour cream, it can add a nice tang while also producing a moist and tender baked good.
Beata says
Skipped the lemon and used regular milk and fresh blueberries. Turned out very dry. I guess I should have followed the recipe
★★★
Jessica Holmes says
Sorry to hear that Beata, the buttermilk is a very important ingredient and will help create a moist and tender muffin.
Anna says
Do I need to use buttermilk or yogurt for the cakes can I use full fat milk.
Jessica Holmes says
Hi Anna, I recommend buttermilk if you can. The post details how to make your own if you can’t find it.
Katie says
Can you use cows milk in stead of butter milk.
Jessica Holmes says
Hi Katie, I recommend adding some white vinegar or lemon juice to your regular milk for the acidity if you want to use that instead of buttermilk.
Michelle says
Made these for a friends birthday picnic. Although everyone claimed to be too full to have any more food, these all disappeared in the end 😉 The lemon gives it an interesting twist. Used frozen blueberries which worked great.
★★★★★
Jessica Holmes says
Love that Michelle!
Rolla says
I am sure they will be great!😍😋
★★★★★
Rolla says
I am going to make this recipe at the park for my friends ! Can’t wait!!
★★★★★
Jessica Holmes says
I hope you love them!
Sandy Matza says
Omg , I made these mini-blueberry muffins , Everybody loves them. I made 2 batches.
Jessica Holmes says
Yay! Love hearing that Sandy!
Josh says
Loved these!
★★★★★
Jessica Holmes says
Love hearing that Josh!