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!
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.
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.
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.
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.
Step 4: scoop and bake
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!
Looking for other homemade recipes? Here are a few ideas:
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
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.
- 1/2 cup whole milk
- 2 teaspoons apple cider vinegar
- 1/4 cup melted coconut oil (or butter)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup maple syrup
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon kosher salt
- 3 tablespoons blueberry jam
- 1 cup fresh or frozen blueberries
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- 1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners2. 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.