Blueberry Mini Muffins
on Feb 21, 2022, Updated Apr 09, 2025
These Blueberry Mini Muffins are a delicious snack made with lightened up ingredients like greek yogurt and pure maple syrup.
Blueberry Mini Muffins
Mini muffins are on repeat in our house. Just about every week or two I find myself making another batch because we fly through them.
I have three little boys so we go through a lot of snacks in our house!
Mini muffins are great for little ones but I’ll admit I love them too.
These muffins are made with greek yogurt which makes them so light and fluffy!
Ingredients and Notes
The full recipe with instructions is at the bottom of this post, but here are the ingredients you will need to make it.
- Greek yogurt: plain full fat unsweetened Greek Yogurt.
- Butter
- Eggs
- Vanilla extract
- Salt
- Fresh lemon zest: a must in blueberry muffins, it gives them that bakery style flavor!
- Baking powder and baking soda: our leavening agents.
- Pure maple syrup: this natural sweetener is my favorite to use when baking for kids.
- All-purpose flour
- Fresh blueberries
How to make mini muffins
Step 1: Whisk together the dry ingredients: flour, salt, baking soda, and baking powder in a bowl.
Step 2: In a separate bowl, whisk together the wet ingredients: plain greek yogurt, lemon zest, real maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.
Step 3: Add the dry ingredients to the wet, and use a rubber spatula to mix until just combined.
Step 4: Fold in the blueberries gently until combined.
Joy’s Tip
Make sure to let the blueberries dry completely on a paper towel before adding them to the batter to avoid added moisture in the muffins.
Step 5: Grease a mini muffin tin with olive oil cooking spray.
Step 6: Distribute the blueberry muffin batter into the mini muffin tin. This recipe will make 24 mini muffins.
Step 7: Bake the mini muffins at 350 degrees for 12-15 minutes, until a toothpick inserted comes out clean.
Allow the muffins to cool for 3-5 minutes in the pan, then use a knife along the edges to remove the mini muffins onto a wire cooling rack.
How to store
Leftover blueberry muffins can be stored in an airtight container or bag in the refrigerator for 3-4 days.
Greek yogurt is the secret ingredient that I often use in muffin recipes.
Not only does it make them super fluffy, but it adds a little extra protein too.
Give these blueberry muffins a try, you will love them!
More recipes
Blueberry Mini Muffins
Ingredients
- 1 cup plain full fat greek yogurt
- ¼ cup butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup maple syrup
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries, rinsed and patted completely dry
Instructions
- Whisk together the flour, salt, baking soda, and baking powder in a bowl.
- In a separate bowl, whisk together the greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.
- Add the dry ingredients to the wet and stir until just combined with a rubber spatula.
- Fold in the blueberries.
- Grease a mini muffin tin and distribute the blueberry muffin batter evenly into the 24 cups.
- Bake the blueberry mini muffins at 350°F for 12-15 minutes, until a toothpick inserted comes out clean. Allow the muffins to cool 3-5 minutes in the pan, then run a knife along the edge to remove them onto a wire cooling rack to cool completely.
- Store leftovers in an airtight container in the refrigerator.
I used chocolate chips and some blueberries and tried to sneak in some flax seeds and chia seeds. My girls love the muffins! (Aka they actually ate them!)
Thanks!
Yay! So glad you enjoyed the recipe Lauren 🙂
can’t wait to try these recipes they all look so good