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Mini Blueberry Muffins in a bowl
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Mini Blueberry Muffins (Kid-Approved!)

These kid-approved Mini Blueberry Muffins are fluffy, delicious, and perfect for snacks or lunchboxes. Discover an easy, family-friendly recipe packed with juicy blueberries that everyone will love.
Prep Time10 minutes
Cook Time13 minutes
Cool Time5 minutes
Total Time28 minutes
Course: Breakfast, Dessert, healthy dessert, Snack
Cuisine: American
Keyword: Blueberry, Lemon Yogurt Muffins, Mini Muffin
Servings: 24 Muffins
Calories: 51kcal
Author: Lauren Klein, MS RDN MOM
Cost: $3

Equipment

Ingredients

Dry Ingredients

  • 1 Cup All-Purpose Flour
  • ¼ Cup Sugar
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • ½ Stick Unsalted Butter Melted and cooled to room temperature
  • ¼ Cup Milk I used 2%
  • 1 Egg Room temperature
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Blueberries

Instructions

  • In a medium bowl combine all dry ingredients. Set aside.
  • Preheat our oven to 350 degrees farenheit. Spray mini muffin pan with nonstick spray and set aside.
  • In a small bowl combine all wet ingredients (except blueberries).
  • Slowly combine the wet ingredient mixture into the dry ingredients.
  • Then, fold in blueberries.
  • Fill muffin tin spots ¾ full.
  • Bake in oven for 12-14 minutes. Allow to cool then enjoy!

Notes

  • Nutrition facts may vary.
  • Store in an air-tight container.

Nutrition

Serving: 1 Muffin | Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g