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 were an instant hit especially with kids who loved the burst of blueberry in every bite

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

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

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

Step 5:

Carefully fold in the blueberries.

Step 6:

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

Step 7:

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

Step 8:

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

Step 9:

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

Step 10:

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

Save It

These muffins always bring my family together on weekend mornings creating warm and happy moments around the breakfast table

Serving Suggestions

Serve warm with whipped butter or fruit preserves for an extra delicious treat perfect for brunch or snack time.

Variations

Try adding 1 tsp grated lemon zest to the batter for a refreshing citrus twist or substitute half the flour for whole wheat flour for a fiber boost.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Save It

These mini blueberry muffins are simple to make and perfect for any occasion bringing sweetness and smiles every time.

Recipe FAQs

→ What baking pan is best for these muffins?

A mini muffin pan lined with paper liners or lightly greased is ideal for ensuring even baking and easy removal.

→ Can I use frozen blueberries for this dish?

Yes, frozen blueberries can be used directly without thawing to avoid altering the batter’s consistency.

→ How do I achieve a crunchy topping?

Sprinkle coarse sugar on top of each muffin before baking for a sweet, crunchy finish.

→ What are some suggested variations?

Adding lemon zest adds a fresh twist, or substituting whole wheat flour can increase fiber content.

→ How should these muffins be served?

Arrange them in a basket lined with a cloth napkin, perfect for brunch settings or as an on-the-go snack.

→ Are these muffins suitable for vegetarians?

Yes, they contain no meat products and fit a vegetarian diet, including ingredients like eggs and dairy.