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blueberry muffins
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Mini Blueberry Muffins Recipe

These Mini Blueberry Muffins are burst-in-your-mouth delicious and ready in just 30 minutes! Using a clever high-heat trick for bakery-style domed tops, they are the perfect quick and easy snack for busy mornings or toddler lunchboxes.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 20 muffins
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups All-purpose flour Approximately 190g; don't pack it down!
  • ¾ cup Granulated sugar For that perfect golden sweetness.
  • 2 teaspoons Baking powder Make sure it’s fresh so they rise high!
  • ¼ teaspoon Salt Just a pinch to balance the flavors.
  • ⅓ cup Melted butter Let it cool slightly so you don't scramble the eggs.
  • 2 large Eggs Room temperature is best for a smooth batter.
  • ½ cup Full-fat sour cream This is my secret for a moist, tender crumb.
  • 1 teaspoon Vanilla extract Use the real stuff if you can!
  • 1 cup Fresh or frozen blueberries If frozen, don't thaw them, just toss them right in.

Equipment

  • 1 20-cup mini muffin pan Standard non-stick steel works best.
  • 20 Mini paper liners Use these for effortless cleanup.
  • 2 Glass mixing bowls One large for dry, one medium for wet.
  • 1 1-tablespoon cookie scoop My secret for perfectly even muffins!
  • 1 Silicone rubber spatula Be gentle when folding to keep them fluffy.
  • 1 Stainless steel whisk To get all those lumps out of the flour.

Method
 

  1. First, let's get that oven nice and hot! Preheat it to 425°F (220°C). While that warms up, line your [mini muffin pan] with those cute [mini paper liners]. This high heat is the secret my grandma taught me for getting those beautiful, peaked muffin tops!
  2. In your large glass bowl, whisk together the [all-purpose flour], [granulated sugar], [baking powder], and [salt]. I like to make sure there are absolutely no lumps left, it's like clearing a path for the perfect rise!
  3. In the other bowl, whisk the [melted butter], [eggs], [full-fat sour cream], and [vanilla extract]. Whisk it for about 30 seconds until it’s smooth and creamy. It should smell heavenly already!
  4. Pour your wet mix into the dry ingredients. Now, grab your [rubber spatula] and fold gently. Stop the second you don't see any more [all-purpose flour] streaks! The batter should be thick and lumpy, that's exactly how we keep them fluffy and not tough.
  5. Gently tumble those [fresh or frozen blueberries] into the batter. Give it just two or three soft turns with the spatula. If you're using frozen ones, move quickly so they don't turn your batter purple! I always leave a few extra on the side to pop on top.
  6. Using your [1-tablespoon cookie scoop], fill each cup about three-quarters full. I love this part because they look like little clouds waiting to bake! Luna usually stands right by my feet here, hoping for a stray berry.
  7. Pop the pan in and bake at 425°F for exactly 5 minutes. Then, without opening the door!
    lower the heat to 375°F (190°C) for another 8-10 minutes. That initial burst of heat is what makes them 'pop' and get those bakery-style tops.
  8. Take them out when they’re golden brown and a toothpick comes out clean. Let them rest in the pan for 5 minutes, they’re setting their structure! Then move them to the [wire cooling rack]. These are best enjoyed warm with someone you love.

Nutrition

Serving: 1muffinCalories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2.5gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 65mgPotassium: 45mgFiber: 0.5gSugar: 7gVitamin A: 115IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

Tip for Success: Always measure your flour by weight (190g) or the "spoon and level" method to avoid dry muffins!
Berry Prep: Toss your blueberries in a teaspoon of flour before adding them to the batter; it keeps them from sinking to the bottom.
Storage: Keep them in an airtight container for 3 days, or freeze for up to 2 months. They're great for popping into a lunchbox straight from the freezer!
Substitution: No sour cream? You can use Greek yogurt for a similar tang and moisture.
Tried this recipe?Let us know how it was!