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U.S. Highbush Blueberry Council

Blueberry Mini Muffins

Just like blueberries, these Blueberry Mini Muffins may be small, but they sure do pack a punch! Bring out the best in a great muffin recipe by folding in fresh blueberries. They add a heap of nutrition to these Blueberry Mini Muffins, and make any baked good taste like a treat!


  • 2 cups self-rising flour
  • ½ cup sugar
  • ¾ cup milk
  • 1 large egg, lightly beaten
  • ¼ cup butter, melted
  • 1-½ cups fresh blueberries


  1. Preheat oven to 425°F
  2. Lightly grease 24 (1-inch) mini-muffin pan cups
  3. In a medium-sized bowl, combine flour and sugar
  4. Make a well in the center
  5. Add milk, egg and butter
  6. Stir gently until mixture begins to form a soft dough
  7. Fold in berries
  8. Spoon into mini-muffin cups, dividing evenly
  9. Bake until tops are golden, 12 to 15 minutes
  10. Serve warm

Number of servings (yield): 24 mini muffins


Per Muffin:

83 calories

13 g carbohydrate

2.6 g total fat

1.5 g saturated fat

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