These mini blueberry muffins are light, moist, and bursting with fresh blueberries! They're the perfect bite-sized breakfast snack!
You might also like these mini banana chocolate chip muffins or these blueberry cornmeal scones!
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Ingredient Notes
You just need a few ingredients to make these mini blueberry muffins!
Almond Flour - Substituting a portion of the flour for almond flour is one of my favorite tricks! It yields tender baked goods with a slightly nutty flavor. But if you prefer, just substitute all purpose flour.
Sour Cream - I love adding sour cream to baked goods because it keeps them super light and moist! You can also substitute plain full-fat yogurt or whole milk instead.
Lemon Juice & Zest - I highly recommend using fresh lemons for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
Blueberries - I love using fresh blueberries when they're in season, but frozen blueberries work well too!
Sparkling Sugar - If desired, sprinkle some Sparkling Sugar on top to give your mini blueberry muffins some extra pizazz. You could also use turbinado sugar!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Mini Muffins
Preheat your oven to 400°F and line a mini muffin pan with mini muffin liners.
In a small bowl, sift together the flour, almond flour, baking powder, and salt.
Then add about ¼ cup of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
In a large mixing bowl, whisk together the melted butter, sugar, and lemon zest.
Add in the egg and vanilla and whisk until combined and smooth.
Whisk in the sour cream and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.
Gently fold the blueberries into the batter along with any leftover flour in the bowl.
Spoon the muffin batter into the mini muffin cups so that they're almost full. Sprinkle sparkling sugar over the top of each mini muffin if desired.
Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
Remove from the pan and let the mini blueberry muffins cool on a wire rack.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
These mini blueberry muffins will keep in an airtight container at room temperature for up to 3 days.
Yes, but if using frozen blueberries be sure to add them in at the very end while still frozen or else the batter may turn purple (still delicious just a little visually off-putting).
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Mini Blueberry Muffins
Special Equipment
Ingredients
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon lemon zest, optional
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup sour cream, or plain full-fat yogurt
- 1 teaspoon lemon juice
- 1 cup all purpose flour
- ¼ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
- sparkling sugar, optional
Instructions
- Preheat your oven to 400°F and line a mini muffin pan with mini muffin liners.
- In a small bowl, sift together the flour, almond flour, baking powder, and salt.
- Then add about ¼ cup of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
- In a large mixing bowl, whisk together the melted butter, sugar, and lemon zest.
- Add in the egg and vanilla and whisk until combined and smooth.
- Whisk in the sour cream and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.
- Gently fold the blueberries into the batter along with any leftover flour in the bowl.
- Spoon the muffin batter into the mini muffin cups so that they're almost full. Sprinkle sparkling sugar over the top of each mini muffin if desired.
- Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
- Remove from the pan and let the mini blueberry muffins cool on a wire rack.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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