Skip to Content

Blueberry Mini Muffins

These blueberry mini muffins are the perfect bite sized snack! Made with lightened up ingredients like greek yogurt and pure maple syrup.

blueberry mini muffins on a wire cooling rack

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.

Mini muffins are great for little ones and adults love them too!


Some of our staple recipes include mini banana muffins, chocolate chip mini muffins, and mini pumpkin muffins. My kids love to eat them for a snack.

This time we are switching it up and making fresh blueberry muffins!

Ingredients needed to make blueberry mini muffins

  • plain full fat greek yogurt
  • butter: or substitute oil
  • eggs
  • vanilla extract
  • salt
  • fresh lemon zest: a must in blueberry muffins!
  • baking powder
  • baking soda
  • pure maple syrup: our favorite natural sweetener for muffins
  • all purpose flour
  • fresh blueberries
ingredients needed to make mini blueberry muffins

How to make mini muffins

Step 1: Whisk together the dry ingredients: flour, salt, baking soda, and baking powder in a bowl.

dry ingredients in a mixing 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.

wet ingredients for the blueberry muffins

For this recipe I recommend using fresh blueberries. After rinsing, let the blueberries dry completely on a paper towel before adding to the batter.

You want them to be dry before adding to the muffin batter.

wet ingredients mixed together in a mixing bowl

Step 3: Add the dry ingredients to the wet, and use a rubber spatula to mix until just combined.

wet ingredients, dry ingredients, and blueberries

Step 4: fold in the blueberries gently until combined.

adding the blueberries to the muffin batter

Step 5: Grease a mini muffin tin with olive oil cooking spray. Or line the mini muffin tin with parchment paper mini muffin liners.

mini muffin batter mixed together

Step 6: Distribute the blueberry muffin batter into the mini muffin tin. This recipe will make 24 mini muffins.

mini muffin tin filled with batter

Step 7: Bake the mini muffins at 350 degrees for 12-15 minutes, until a toothpick inserted comes out clean.

mini muffins in the muffin tin

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 should be stored in an airtight container or bag in the fridge once cooled.

hand holding a mini muffin

These mini blueberry muffins have just 83 calories each and 2 grams of protein! So light and fluffy and just the right amount of sweetness from juicy fresh blueberries.

mini muffins in a basket

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 hidden protein punch.

Give these blueberry muffins a try, you will love them!

blueberry mini muffins

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

hand holding a mini muffin with a bite taken out

More muffin recipes

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

blueberry mini muffins on a white serving tray

We love mini muffins, and these blueberry ones did not disappoint!

Did you make this recipe? Be sure to leave a star rating below!

Yield: 24 mini muffins

Blueberry Mini Muffins

blueberry mini muffins on a wire cooling rack

These easy blueberry mini muffins are made lighter with greek yogurt. A delicious bite sized snack!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 cup plain full fat greek yogurt
  • ¼ cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup pure maple syrup
  • 1 ½ cups all purpose flour
  • 1 cup fresh blueberries, rinsed and patted completely dry

Instructions

  1. Whisk together the flour, salt, baking soda, and baking powder in a bowl
  2. 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.
  3. Add the dry ingredients to the wet and stir until just combined with a rubber spatula
  4. Fold in the blueberries 
  5. Grease a mini muffin tin and distribute the blueberry muffin batter evenly into the 24 cups
  6. Bake the blueberry mini muffins at 350 degrees for 12-15 minutes, until a toothpick inserted comes out clean. Allow to cool 3-5 minutes, then run a knife along the edge to remove the muffins onto a wire cooling rack
  7. Store leftovers in an airtight container or bag in the fridge

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 94mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 2g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe