Homemade Moist Mini Blueberry Muffins Recipe
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.
Servings: muffins
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour spooned and leveled
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
Mini Blueberry Muffins
- 1 1/4 cup all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1/2 cup full-fat Greel yogurt room temperature
- 1/4 cup full-fat milk room temperature
- 1/2 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 cup fresh blueberries or frozen without thawing
Instructions
- Start by preheating your oven to 400°F. Prepare a mini muffin pan with mini muffin cups or nonstick spray. This ensures the muffins release cleanly after baking.
- Make the streusel topping first so it's ready to go. 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.1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 cup unsalted butter
- In a large mixing bowl, whisk the flour, baking soda, and salt. This is your dry ingredient base.1 1/4 cup all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- 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. This is your wet ingredient mix.1/3 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup vegetable oil, 1/2 cup full-fat Greel yogurt, 1/4 cup full-fat milk, 1/2 teaspoon pure vanilla extract, 1 large egg
- Pour the wet ingredients into the dry ingredients and gently fold with a whisk or silicone spatula until just combined. A few lumps in the batter are totally fine—don’t overmix.
- Carefully fold the blueberries in using a rubber spatula, trying not to crush them.1 cup fresh blueberries
- 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 so it sticks while baking.
- 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. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
- Let the muffins cool in the pan for about 3 minutes, then transfer them to a wire rack to cool completely. You can enjoy them warm, or let them fully cool and store them in an airtight container for later.
Notes
Add-ons & Substitutions
You can make this recipe your own with a few easy swaps and extras:- Lemon zest: add to the batter for a fresh twist that brightens the flavor of the blueberries.
- Sour cream or mashed banana: Swap out the Greek yogurt for a slightly different texture and taste.
- Vegetable Oil: Swap out the canola oil with another neutral-based oil, like avocado oil
- Chocolate Chips: Add 1/2 a cup of white, milk, or dark chocolate chips
- Nuts: Add 1/2 a cup of your favorite nut for extra crunch
Expert Tips
- Use room temperature ingredients to help everything combine smoothly and evenly. Cold ingredients can make the batter harder to mix.
- Tossing blueberries in flour is a small step with a big payoff—it keeps the juicy blueberries from sinking during baking. If you have the extra time, do it.
- Start baking at a higher temperature, then reduce it. That initial heat helps the muffin tops rise quickly for that signature dome shape.
- Don’t skip the cooling rack! It helps prevent soggy bottoms by allowing air to circulate underneath the muffins.
- Use a small cookie scoop for even portioning. This helps all the muffins bake at the same rate and look uniform.
