Easy Mini Blueberry Muffins Recipe with Streusel

Start your morning with these mini blueberry muffins! Whether you're a busy student or adult, these nostalgic bite-sized treats are the perfect breakfast or mid-day snack. They're fluffy and tender with juicy blueberries topped with buttery streusel crumble.

Do you remember Little Bites? Their mini blueberry muffins were a staple snack of my childhood along with animal crackers and puppy chow. I decided to make a homemade mini blueberry muffin recipe to relive my childhood! They're mini version of these small batch blueberry muffins

These mini muffins are perfect for kids, adults, or anyone looking for a sweet and fruity bite-sized treat. Plus, they're much more tasty than store-bought muffins.

If you love muffin recipes, make these mini cinnamon muffins, mini banana bread muffins, dried cherry muffins, sour cream banana muffins, or blueberry muffin cake next.

Why You'll Love This Recipe

• Homemade muffins- Blueberry mini muffins are moist, tender muffins that are slightly tangy from the Greek yogurt and buttermilk with juicy, tart blueberries in every bite. The crisp, buttery streusel topping adds a delicious crunch! My cinnamon streusel muffins and blueberry crumble cheesecake have a similar topping.
• Easy to make-  You only need a whisk and a silicone spatula to make these muffins. That's right, no electric mixer required!
• Customizable- There are lots of different ingredients you can add to these bite-sized muffins to make them unique, like chocolate and chopped nuts.

Ingredient Notes

Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.

• All purpose flour- Gives muffins structure and heartiness and keeps the crumb moist. Make sure to measure it in grams for the best results. If you don't have a scale, fluff the flour up in the bag before gently spooning it into your measuring cup and sweeping off the excess.
• Granulated sugar- White sugar sweetens the muffins and locks in moisture. You can use caster sugar or organic cane sugar too.
• Unsalted butter- Melted butter adds fat for tenderness and extra rich flavor. If you only have salted butter, no worries! Just leave out the additional salt.
• Baking powder- Helps the muffins rise by adding air bubbles to the batter. Make sure it isn't expired and don't use baking soda because it's way stronger than baking powder!
• Brown sugar- Using brown sugar adds sweetness and moisture to the muffins. Whether you go for light or dark brown sugar, make sure it's moist and not dried out.
• Vegetable oil- Making muffins with both oil and butter creates a super light texture while adding a rich, delicious flavor. It's the best of both worlds! You can use any neutral, flavorless oil like canola oil and avocado oil.
• Egg- One large egg binds everything together. Make sure it's room temperature so it mixes in evenly. Pull it out of the refrigerator 1-2 hours before you start baking.
• Plain Greek yogurt- This is a magical ingredient that adds moisture and tenderness to your batter, resulting in ultra-soft muffins. Make sure it's at room temperature so it blends in smoothly.
• Buttermilk- This adds a tangy flavor and helps create a soft texture. Don't forget to grab it from the fridge along with the egg and Greek yogurt.
• Frozen blueberries- To make these muffins all year long, use frozen blueberries. Most of my blueberry recipes utilize frozen blueberries, like my blueberry cheesecake overnight oats and blueberry simple syrup. Take them out of the freezer right before mixing them in or they'll thaw and turn your batter blue. Use regular or wild blueberries (which are great for mini muffins since they're basically mini blueberries!).

Ingredient Substitutions

• Gluten free option: I recommend Bob's Red Mill 1-to-1 Baking Flour to make these gluten free.
• Greek yogurt: I've also made blueberry muffins with sour cream, and it achieves the same amount of moisture and tenderness.
• Buttermilk: If you're out of buttermilk, you can easily make your own with whole milk and vinegar or lemon juice. Mix ¼ cup of whole milk with ¾ teaspoon of vinegar or lemon juice and let it sit for 10 minutes to curdle. Then it's ready to use!
• Frozen blueberries: Fresh blueberries are a great alternative to frozen ones when they're available. Just keep in mind that since they're fresh, the muffins might bake up quicker. Keep an eye on them as they bake to ensure they come out perfectly.

Additions and Variations

• Lemon: Add fresh lemon zest for a bright and tangy flavor.
• Nuts: Chopped walnuts, pecans, or macadamia nuts can be added to the batter for a little texture and protein.
• Almond: Add ¼ teaspoon of almond extract to the batter and top each muffin with sliced almonds before baking for some extra crunch.
• Cream cheese: Fill the muffin tins halfway with batter, add a dollop of cream cheese filling, and then top with more batter.
• Chocolate chips: Add mini chocolate chips for extra rich and sweet flavor. These turn out like my blueberry chocolate chip muffins!
• Different fruit: If you're not a blueberry fan, you can use different frozen berries like raspberries, blackberries, or chopped strawberries.

Step by Step Instructions

Before you start baking, line a mini muffin tin with small paper liners. Set aside and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Step 1: Make the crumble topping by mixing 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of melted butter with a fork until it forms a sandy texture. Place in the freezer while you make the muffin batter.

Step 2: In a medium bowl, whisk the flour, baking powder, cinnamon, and salt together and set aside.

Step 3: In a separate large mixing bowl, whisk the brown sugar, granulated sugar, melted butter, oil, egg, and vanilla until well combined.

Then add the Greek yogurt and buttermilk, whisking until the mixture is smooth with no lumps.

Step 4: Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the ingredients together, scraping around the sides of the bowl and pulling through the middle. Fold until just a few streaks of flour remain.

Step 5: Toss the blueberries in 2 teaspoons of flour in a separate bowl. Fold them into the batter until there are no dry streaks of flour left.

Step 6: Using a small cookie scoop or spoon, scoop the blueberry muffin batter into the mini muffin cups. Fill each liner about ¾ full and sprinkle streusel and coarse sugar on top of them.

Step 7: Bake until the top of the muffins spring back when lightly touched. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire cooling rack. The bottoms of the muffins get soggy if you leave them in the pan too long.

Wait about 20 minutes for them to reach room temperature and enjoy!

Expert Baking Tips

1. Toss the blueberries in flour. Coating the blueberries in flour before adding them to the batter prevents them from sinking to the bottom of the muffins!
2. Don't overmix. Be careful not to overmix the muffin batter as it can result in tough and chewy muffins. For light and fluffy muffins, gently mix the wet and dry ingredients until no dry streaks of flour remain.
3. Don't overfill. When filling the muffin liners, only fill them about ¾ full. Overfilling can cause the batter to overflow in the oven, making a big mess.

Storage Instructions

Store the mini muffins in an airtight container at room temperature for 3-4 days. I store mine with a paper towel at the bottom of the container to soak up any excess moisture that can make the muffins soggy.

Don't store them in the refrigerator because the dry environment can make them stale.

Freezing Instructions

Let the mini muffins cool to room temperature and place in a freezer bag or sealed container. Freeze for up to 3 months.

When you're ready to eat the muffins, remove them from the freezer and let them thaw in the refrigerator or at room temperature for a couple hours.

You can also reheat them in the microwave for about 15 seconds or pop them in the oven at 350°F (180°C) for 5 minutes for a freshly baked taste.