Mini Blueberry Muffins – A Quick & Easy Recipe Made With Fresh or Frozen Blueberries

Who can resist popping a fresh baked mini blueberry muffin in your mouth, especially when they are nice and warm? Not only are they a great addition to breakfast or brunch, but they also make for a great snack to keep you going throughout the day.

Both adults and kids enjoy this tasty homemade treat. In fact, they are so popular that you can purchase small, snack size bags of blueberry muffins at the grocery store.

However, as convenient as those little bags are to grab in the morning or to throw in the kids lunchboxes for school, those commercially made muffins have extra preservatives and additives that aren’t necessary when you make them at home.

For instance, when I looked at the ingredient list on the back of the package, there were over 25 ingredients listed. And there were some ingredients that I didn’t recognize as a common kitchen ingredient, and definitely some that I couldn’t even pronounce!

On the contrary, this mini blueberry muffin recipe requires just 9 common ingredients. And this is also an oil-free recipe to make the muffins even healthier!

Best of all, the batter is quick and easy to make. And don’t worry if you don’t have fresh blueberries at home, you can also use frozen blueberries to make this delicious recipe.

Mini Blueberry Muffins Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 ½ cups all-purpose flour
• 3/4 cup granulated sugar, plus more for topping (optional)
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/3 cup all natural applesauce
• 1 large egg
• 1/2 cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup fresh or frozen blueberries

More Info About Some Of The Ingredients

1. All-Purpose Flour

Although this recipe calls for all-purpose flour, you can make these muffins gluten free as well. Just be sure to substitute a 1:1 ratio gluten free flour such as Bob’s Red Mill Gluten Free Flour.

2. All Natural Applesauce

Most mini blueberry muffin recipes will have vegetable or canola oil as part of the ingredient list. The oil helps the muffins stay nice and moist when baked.

However, instead of using oil I prefer to use all-natural applesauce instead. Not only do the muffins remain moist, it is a much healthier option.

Although I like to make and use Homemade Applesauce, you can also purchase All Natural, No Sugar Added Applesauce as well. I suggest buying the individual snack packs rather than the large jar if you don’t eat applesauce often.

3. The Blueberries

As mentioned above, you can use either fresh or frozen blueberries in this recipe. If using fresh blueberries, try to stick with the smaller size berries when making mini muffins.

The large round berries will take up too much space in the batter. Save those for when you make standard size muffins or eat them in your oatmeal for breakfast.

If you decided to use frozen blueberries, do not thaw them out prior to adding them to the batter. Instead, measure out one cup of frozen berries and mix them in right before scooping the batter into the muffin tin.

INSTRUCTIONS FOR MAKING MINI BLUEBERRY MUFFINS

Start by preheating the oven to 400°F (200°C) and line a mini muffin pan with paper or silicone liners or spray the muffin cups with non-stick cooking spray.

Set the mini muffin pan aside and prepare the batter. In a large bowl add the flour, sugar, baking powder, and salt and whisk until you can no longer see any clumps.

Set the dry ingredients aside. In a medium size bowl, add the applesauce, egg, 1/3 cup of milk and vanilla. Reserve the remaining milk in case you need to thin out the batter later.

Whisk the mixture until it is well incorporated. Then add the wet ingredients to the bowl with the dry ingredients.

Use a spatula or fork to combine the wet ingredients into the dry ingredients. Don’t worry if the mixture is thick.

Batter Consistency

You can add in a few tablespoons of milk to thin out the batter if needed. However, the batter should have a more scoopable consistency rather than being more on the pourable side.

Although the batter should not be so dry that it crumbles when scooped. If the batter is too thick, add a little more milk.

On the contrary, if the batter is too thin, add a little flour to thicken it up a bit. Once the batter is at the perfect scoopable consistency, fold the blueberries into the batter.

Remember, if you are using frozen blueberries, do not thaw them before folding them into the batter. Next, using a small cookie scoop or a tablespoon, divide the batter between 20-22 mini muffin cups.

The mini muffin cups should be 3/4th full with the blueberry muffin batter. Before placing the muffin pan in the oven sprinkle additional sugar on top of each muffin cup if desired.

This is not a required step. However, the addition of sugar crystals placed on top of the muffins adds a little sweetness and a nice little crunch when you take a bite.

Bake Time

Place the muffin pan in the oven and bake for 9-11 minutes or until a toothpick inserted in the center comes out with a few crumbs but not wet batter. However, if you decide to make standard size muffins instead, increase the baking time to 18-22 minutes.

When the muffins are done, remove the pan from oven and place on a cooling rack to cool completely. However, if you want to take a bite of a warm muffin, use a knife down the edge of a muffin cup and pop one out to enjoy with milk or coffee.

Once the muffins are completely cool, store in a closed container at room temperature for 3-4 days or in the refrigerator for 7 days.

You can also freeze the muffins by wrapping them in aluminum foil and then placing them in a freezer bag with as much air removed as possible.

Then whenever you need a quick snack or breakfast on the go you can grab one out of the freezer and pop it in the microwave to thaw.

Enjoy! Mary

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