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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. 5 stars
    Hi! These have become our FAVORITE mini muffins. Made them quick before the family went off to school/work. I love the texture and bursting blueberry flavor. As my 10yo said, “These are addicting!” Thanks for another flavourful & healthy recipe!♡

  2. 5 stars
    These were super delicious and super easy. I didn’t have whole milk so I used full fat coconut milk, I added a dash of cardamom and used frozen mixed berries and raspberry preserves. Thank you for all your lovely recipes!

  3. 5 stars
    I love finding muffin recipes that aren’t disguised versions of a cupcake! This is a great one.
    We don’t like overly sweet muffins, and the jam and maple syrup were plenty of sweetener for us.
    I used coconut oil— it hardened up after I added it into the batter but I don’t usually worry about that because it melts again when it cooks. This batch turned out fine, just like I thought they would.
    I didn’t have the exact flour in the recipe so I used half all purpose and half whole wheat. My batter was a little dry, so I added an extra splash of milk. I cooked both mini and full size muffins for the lowest time suggested and I probably could have gone 1-2 minutes less.
    This will be my go-to breakfast blueberry muffin now, because it’s delicious and full of nutritious ingredients rather than cups of sugar.

    1. Hey Erica! The vinegar activates the baking soda and helps the muffins fluff up, so I haven’t ever tried it without the vinegar before! xT

  4. 5 stars
    I really liked these! I love that they come together quickly and that they aren’t overly sweet. I added some of your whipped honey butter, throwing in some cinnamon, and it was just delicious on top!

  5. I love this recipe… I would add a little sugar surprisingly. My maple syrup and jam were not very sweet and my freshly picked Newfoundland blueberries didn’t add much sugar. I don’t have a huge sweet tooth but maybe a 1/4 -1/2 cup of sugar. Incredible texture though! I doubled the recipe and made 24 big muffins.

  6. 5 stars
    I made these this morning for my 17 year old son (he, like you, loves the minis). They were a hit! I wasn’t sure if he was going to like the texture (I loved it), verdict is in….he loved them!

  7. These did not turn out for me at all. Recipe didn’t have a muffin texture before baking, should have trusted my instincts. Very dry. Came out very dry as well.

  8. When I was making these mini blueberry muffins the recipe didn’t say when to add the melted butter so I added it the end and they didn’t come out very well. When should I add the melted butter because I want to try again.

  9. I’m making these for an upcoming baby shower! Do you think tulip parchment liners would work or would you suggest sticking to the regular crinkled ones you used?

  10. 5 stars
    I really liked the texture on these. I didn’t have white whole wheat flour, so I used 1 cup whole wheat flour, 3/4 cup white flour, and 1/4 cup flax meal. Turned out great. My husband and I are sensitive to anything sweet, so these were perfect for us. I like that they’re sweetened with maple syrup. I found that the ginger was a little lost in the mix. I think next time, instead of cinnamon and ginger, I’m going to try lemon zest and possibly cardamom. Thanks for a healthier muffin!

  11. Any recommendations for making these gluten free? Would Bob’s Red Mill 1-1 GF baking flour substitute okay?

  12. 5 stars
    So I originally made these with the coconut oil and they were just off. They were oily and could definitely taste the coconut- I couldn’t eat them. (Maybe I’m just sensitive to it?) I remade them today with butter instead and they were perfect. I also subbed soy milk for regular milk. They were delicious!