Real Recipes From Real Home Cooks ®

homemade mini blueberry muffins

Recipe by
Melanie Ross
Rumford, ME

You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries. For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes. Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

yield 24 serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For homemade mini blueberry muffins

  • 1 1/2 c
    all purpose flour
  • 3/4 c
  • 1 Tbsp
    sugar (for top of muffins before baking)
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 1/3 c
    vegetable oil
  • 1 lg
  • 1/3 to 1/2 c
    milk; dairy and non-dairy both work
  • 1 1/2 tsp
  • 6 to 8 oz
    fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

How To Make homemade mini blueberry muffins

  • 1
    Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  • 2
    MAKE BATTER Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
  • 3
    BAKE MUFFINS If using a 12 or 24 mini muffin pan (metal or silicone) spray the cups if not using paper liners with non-stick cooking spray To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.