Mini Blueberry Muffins Basket

Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.

I first made these mini blueberry muffins for a family brunch and they disappeared within minutes. Everyone loved their soft texture and the sweet blueberry flavor.

Ingredients

• Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
• Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
• Optional Topping: 2 tbsp coarse sugar for sprinkling

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Preheat Oven:

Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.

Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.

Combine Mixtures:

Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.

Add Blueberries:

Carefully fold in the blueberries.

Fill Muffin Cups:

Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.

Add Topping:

Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.

Bake:

Bake for 13 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool Muffins:

Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Serve:

Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

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My family especially enjoys these muffins during weekend breakfasts, making our mornings happily sweet and bright.

Notes

Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.

Required Tools

Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, wire rack, basket and napkin for serving.

Allergen Information

Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.

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Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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These mini blueberry muffins are a delightful treat that can brighten any meal or snack time.

Your Questions Answered

→ How do I prevent blueberries from sinking?

Gently fold blueberries into the batter, ensuring it’s thick enough to support the fruit. Avoid overmixing to keep the batter light and fluffy.

→ What is the best way to store mini muffins?

Once cooled, store the muffins airtight at room temperature for up to two days or refrigerate for longer freshness.

→ Can I use frozen blueberries?

Yes, add frozen blueberries directly to the batter without thawing to maintain shape and prevent excess moisture.

→ What can be used as a topping?

Sprinkling coarse sugar before baking adds a delightful crunchy texture and slight sweetness.

→ Can I add flavor variations?

Try adding grated lemon zest to the batter for a fresh citrus note or substitute half the flour with whole wheat for a nuttier taste and added fiber.