Best 3 Blueberry Mini Muffins Recipes

Dive into a delightful world of flavors with our delectable Blueberry Mini Muffins, the perfect treat to tantalize your taste buds and brighten up your day. These bite-sized morsels of joy are bursting with juicy blueberries and a hint of zesty lemon, offering a symphony of flavors in every bite. Indulge in the classic Blueberry Mini Muffins, featuring a tender crumb and a golden-brown crust, or embrace the decadence of the Blueberry Lemon Mini Muffins, infused with a refreshing citrus twist. Whichever you choose, these mini muffins promise an explosion of flavor that will leave you craving more.

Let's cook with our recipes!

BLUEBERRY MINI MUFFINS

Blueberry Mini Muffins image

"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."

Provided by Taste of Home

Time 25m

Yield 7 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar, optional

Steps:

In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

GLUTEN-FREE MINI BLUEBERRY MUFFINS WITH STREUSEL

Gluten-Free Mini Blueberry Muffins with Streusel image

Try these delicious gluten-free and non-dairy muffins for breakfast! Reminiscent of great comfort food from the bakery, they provide all of the comfort with none of the wheat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 12

Number Of Ingredients 17

Ingredients

1/3 cup light brown sugar
2 tablespoons gluten free all-purpose rice flour blend
1 tablespoon coconut oil
1/4 cup gluten-free oats
1/4 cup chopped walnuts
1 teaspoon water
1 1/2 cups gluten free all-purpose rice flour blend
3/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/4 cup coconut oil, melted
1 cup original almond milk
1 cup fresh blueberries

Steps:

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g

WILD BLUEBERRY MINI-MUFFINS

Wild Blueberry Mini-Muffins image

You'll go wild over the maximum blueberry flavor in sweet mini-muffins!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 36

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ wild blueberry muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Steps:

Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Mini-Muffin, Sodium 75 mg, Sugar 5 g, TransFat 0 g

Tips:

Use ripe blueberries for the best flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be careful not to overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These blueberry mini muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. They are also great for parties and potlucks. With their moist and fluffy texture and sweet and tangy flavor, these muffins are sure to be a hit with everyone who tries them.