Mini Blueberry Muffins Recipe- (Blueberry Mini Muffins)

The Best Mini Blueberry Muffins recipe is one of my personal favorites on our site. So moist and full of blueberries with the most amazing topping!

Prep Time10

Cook Time23

Cool Time5

Total Time38

Servings:

Calories: 125kcal

Get out and measure your ingredients. You'll need 1 cup of berries total. Use whatever kind you desire.
Preheat your oven to 400 degrees. Prepare your muffin pan with cooking spray with or without liners and set aside.
In a large bowl combine flour, sugar, salt and baking powder.
Stir to combine.
In a small bowl combine vegetable oil and applesauce.
Whisk until blended.
Add the milk and egg.
Stir until blended using a whisk or handheld mixer.
Combine with flour mixture.
Stir until blended.
Gently fold in blueberries using a spoon.
Fill muffin cups right to the top edge. Next you must prepare the topping.

Combine sugar, flour, butter, and cinnamon.
Mix with a fork or your fingers.
Sprinkle over muffins before baking. Use up all of it and sprinkle on top of muffins. You will be glad you did!
Bake for 20 to 23 minutes or until lightly browned. After 5 minutes allow muffins to cool on rack.
Enjoy every single bite!

If possible find blueberries that are plump and evenly sized
Yes, you can use either fresh or frozen blueberries in your mini muffins. If using frozen toss your frozen blueberries in a tablespoon or two of flour before gently adding them to batter to prevent overmixing and batter from turning blue. Bake time will increase by a few minutes as well.
Mix until ingredients are just blended so you don't end up with dense muffins.
To ensure even cooking, always preheat your oven to the recommended temperature before starting to bake.
Prevent your muffins from sticking to the pan by greasing the cups with cooking spray or using paper liners.
Use all of the crumble topping on these muffins. You'll be glad you did.
Rotate the pan halfway through baking to ensure even baking of your mini blueberry muffins.
Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This helps muffins maintain their shape while preventing sogginess from trapped steam.