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Better than the box Mini Blueberry Muffins. Cute and sweet mini muffins made from scratch with fresh blueberries, blueberry jam, and whole wheat flour. Add a small touch of vanilla, cinnamon, and ginger to really make each mini, bite-size muffin extra special. Serve these blueberry muffins either warm or at room temperature. No need for anything extra here, they’re perfect just as is. And so much better than those mini-bite muffins mom used to buy!

Mini Blueberry Muffins |

I cannot tell you how long I’ve wanted to create this recipe. Well, actually I can, these bite-size mini muffins have been a long time coming. I’ve wanted to recreate the Entenmann’s mini blueberry muffins for years. And I’ve attempted them quite a few times now, but they never leveled up.

It might be my memory playing tricks on me, but I remember those sweet mini muffins being so delicious. Extra sweet, extra moist, and made with a perfect amount of tiny mini blueberries.

Mini Blueberry Muffins |

Yes, I used to LOVE the two-bite muffins my mom would occasionally sneak into my lunch bag or buy as after-school snacks. She wasn’t big on buying us packaged sweets from the store. Occasionally she’d buy those Betty Crocker boxed muffins, the ones with the can of real blueberries. She knew that we liked making those ourselves. But, if we were lucky, every once in a while, a box of those Entenmann’s mini muffins would show up in the kitchen cabinet or my lunch box. We loved them.

The point is, I’ve wanted to share this recipe for years and I finally got them right.


Mini Blueberry Muffins |

Here are details

Step 1: mix the wet ingredients

I use a mix of whole milk, apple cider vinegar, melted coconut oil, vanilla, and eggs. Then, instead of processed sugar, I love to use maple syrup to sweeten these up. I love that it’s a healthier sweetening option. Plus, we enjoy the added flavor the maple brings to these yummy mini muffins.

Step 2: the dry ingredients.

Next comes the white whole wheat flour, baking soda, cinnamon, and ginger. Gently mix the dry right into the wet ingredients until just barely combined.

It’s best if you can still see some clumps of flour throughout your batter.

Mini Blueberry Muffins |

Step 3: now the berries

Dollop a few tablespoons of your favorite blueberry jam over the dough. Add in all the fresh blueberries and gently stir both into the batter. The idea is that you’re creating streaks of blueberry through the muffin batter. The key is to not over-mix.

It’s ok if you have some bigger clumps of berries. But if you over-mix, the muffins will come out too dense.

Mini Blueberry Muffins |

Step 4: scoop and bake

Use a small ice cream scoop to scoop the muffin batter out and into a mini muffin pan. Bake for 12 to 14 minutes, until they’ve rounded and the berries are bursting with bubbling juices.

They are going to smell delicious!

Great for back-to-school, snacking, mid-work-day snacks, and easy to pack up for end-of-summer pool days too! And of course, breakfast. Really you can enjoy these any time of day!

Mini Blueberry Muffins |

Looking for other homemade recipes? Here are a few ideas: 

Homemade Strawberry Shortcake Ice Cream Bars

Vegan Peanut Butter Twix Bars

Monster Crunchies


Healthier Homemade Nutter Butter Cookies

Frosted Brown Sugar Cinnamon Pop Tarts

Chocolate Fudge Pop Tarts

Lastly, if you make these Mini Blueberry Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Mini Blueberry Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini muffins
Calories Per Serving: 81 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners
    2. In a large bowl, whisk together the milk, vinegar, coconut oil, eggs, maple syrup, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger (if using), and salt. Mix until just barely combined. Dollop the jam over the batter. Add the blueberries. Gently stir 2-3 times to swirl the jam and berries into the batter. Do not overmix.
    3. Divide the batter evenly among the prepared pan, filling 2/3 the way full. Bake 12 -14 minutes for mini muffins or 20-22 for regular muffins, until just set.
    4. Let cool 5 minutes, then run a knife around the edges to release. Enjoy warm or at room temperature.
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Mini Blueberry Muffins |

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  1. 4 stars
    You have coconut oil/butter in the recipe but it doesn’t say when it is supposed to be used in the recipe!

  2. 5 stars
    I think you’re missing the butter or coconut oil in step 2 in the directions 🙂

    Made these for a brunch. Kids loved them!

  3. I want to make these but a little confused on white whole wheat flour. I just use Bob’s Red Mill Whole wheat pastry flour. Have never seen whole wheat flour with the word white in front of it.

    Thank you

  4. 5 stars
    Hi Tieghan
    What can be substituted for white whole wheat flour in the recipe. I would like to try your recipe today 😊

  5. 5 stars
    These muffins are delicious! I didn’t have blueberry jam so I substituted with lemon marmalade. The hint of lemon gave the muffin a nice flavour. Thanks for sharing Tieghan!

  6. For the gluten free among us, I made these using Bob’s Red Mill 1:1 flour and they are delicious! I didn’t have blueberry jam, so used blackberry/lemon/thyme jam. Yum! The ground ginger is a great addition, highly recommend you use it. They are a perfect size and I plan to bring some to by colleagues at work tomorrow. Thanks, Tieghan!

  7. 5 stars
    With school starting up in a couple of weeks, I’m definitely going to have to make these for my kids. I know they’ll want to make them too!

  8. If using frozen blueberry, do I add them as they are or should I let them thaw? Mom of 5 boys (2yrs – 9yrs) and we love your recipes! So thank you for always sharing 🙂

      1. Hi! I don’t adjust my recipes for altitude, but I would say when in doubt underbake and use a little less flour! xT

      2. I’m at 7000 ft and this recipe turned out great for me. I didn’t have white whole wheat flour, so just substituted there, but other than that, followed the recipe as is.

        I’ve found that at altitude some recipes are fine as they are and others have to be adjusted.