This Homemade Moist Mini Blueberry Muffins Recipe is the kind of quick, no-stress bake every home baker needs in their back pocket. These mini muffins are soft, full of juicy blueberries, and topped with a golden brown streusel that bakes up crispy and crumbly.

In a small bowl, stir together flour, granulated sugar, brown sugar, cinnamon, salt, and melted butter. The texture should feel like damp sand that clumps together. Set it aside. In a large mixing bowl, whisk the flour, baking soda, and salt. This is your dry ingredient base.

In a separate medium bowl, mix the granulated sugar, brown sugar, oil, yogurt, milk, and vanilla extract until smooth. Add in the room temperature egg and stir until fully combined.

Pour the wet ingredients into the dry ingredients and gently fold with a whisk or silicone spatula until just combined. Carefully fold the blueberries in using a rubber spatula, trying not to crush them.

Using a small cookie scoop or spoon, fill each mini muffin cup about ¾ full. Sprinkle the streusel topping over the top of the muffins, gently pressing it down.

Place the pan in the oven and bake at 400°F for 5 minutes. Then, reduce the temperature to 350°F (don’t open the oven) and bake for another 6–7 minutes. Let the muffins cool in the pan for about 3 minutes, then transfer them to a wire rack to cool completely.