How can I ensure the muffins stay moist?

Be careful not to overmix the batter; fold ingredients gently. Using oil and milk helps retain moisture during baking.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used directly without thawing to prevent color bleeding and sogginess in the batter.

A mini muffin pan with paper liners or lightly greased cups ensures even baking and easy removal.

Bake at 375°F (190°C) for 13–15 minutes, or until a toothpick inserted comes out clean.

Sprinkling coarse sugar on top before baking adds a pleasant crunchy finish to the tender muffins.

Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.

I've baked these mini muffins many times for family gatherings and they always disappear quickly.

Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
Optional Topping: 2 tbsp coarse sugar for sprinkling

Step 1:: Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
Step 2:: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3:: In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
Step 4:: Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
Step 5:: Carefully fold in the blueberries.
Step 6:: Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
Step 7:: Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
Step 8:: Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:: Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Step 10:: Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.

These muffins are a hit at family brunches, bringing smiles and requests for seconds.

Add 1 tsp grated lemon zest to the batter for a lemony twist or substitute half the flour for whole wheat flour for more fiber.

Serve warm with whipped butter or fruit preserves, paired with sparkling wine or fresh orange juice for brunch.

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Enjoy baking and sharing these delightful mini blueberry muffins with your loved ones.

→ How can I ensure the muffins stay moist?: Be careful not to overmix the batter; fold ingredients gently. Using oil and milk helps retain moisture during baking.
→ Can I use frozen blueberries instead of fresh?: Yes, frozen blueberries can be used directly without thawing to prevent color bleeding and sogginess in the batter.
→ What baking pan works best for these muffins?: A mini muffin pan with paper liners or lightly greased cups ensures even baking and easy removal.
→ How long should I bake the mini muffins?: Bake at 375°F (190°C) for 13–15 minutes, or until a toothpick inserted comes out clean.
→ Are there optional toppings to enhance texture?: Sprinkling coarse sugar on top before baking adds a pleasant crunchy finish to the tender muffins.