There’s something magical about baking, isn’t there? The way your kitchen fills with warmth and the irresistible aroma of fresh muffins—it’s a simple joy that’s hard to beat. If you’re looking for a recipe that’s quick, delicious, and packed with fruity goodness, this Mini Blueberry Muffins Recipe is perfect for you. These bite-sized delights are great for breakfast, snacks, or even a dessert. Let’s dive into the recipe and learn all the tips and tricks to make these muffins irresistibly fluffy and flavorful.

Why You’ll Love These Mini Blueberry Muffins

Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
Bursting with Flavor: The combination of fresh blueberries and a swirl of blueberry jam takes these muffins to the next level.
Nutritious and Wholesome: Made with white whole wheat flour and naturally sweetened with maple syrup, these muffins are a guilt-free treat.

Ingredients for Mini Blueberry Muffins

Here’s a quick look at what you’ll need to create these delicious muffins:

Ingredient	Quantity	Purpose
Whole milk	½ cup	Adds moisture and helps create buttermilk.
Apple cider vinegar	2 teaspoons	Reacts with baking soda for fluffiness.
Coconut oil (or butter)	¼ cup, melted	Adds richness and flavor.
Vanilla extract	2 teaspoons	Provides warm, aromatic flavor.
Eggs	2 large	Binds ingredients and adds structure.
Maple syrup	¼ cup	Natural sweetness to complement blueberries.
White whole wheat flour	2 cups	A hearty and nutritious base.
Baking soda	1 teaspoon	Helps muffins rise and become fluffy.
Ground cinnamon	½ teaspoon	Adds a touch of warmth.
Ground ginger (optional)	½ teaspoon	Adds subtle spice (optional).
Kosher salt	½ teaspoon	Balances flavors.
Blueberry jam	3 tablespoons	Swirled in for extra blueberry goodness.
Fresh or frozen blueberries	1 cup	The star ingredient for fruity bursts.

Step-by-Step Instructions for Mini Blueberry Muffins

Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners. This not only prevents sticking but also makes cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the whole milk and apple cider vinegar. Let this sit for about 5 minutes. This step creates a homemade buttermilk that ensures tender muffins.

Next, add the melted coconut oil (or butter), vanilla extract, eggs, and maple syrup. Whisk the mixture until smooth and fully combined.

Step 3: Combine the Dry Ingredients

In another bowl, sift together the white whole wheat flour, baking soda, ground cinnamon, ground ginger (if using), and kosher salt.

Gradually incorporate the dry mixture into the wet ingredients, stirring gently. Be careful not to overmix—overmixing can lead to dense muffins.

Step 4: Add the Blueberries and Jam

Gently fold in the blueberries, ensuring they’re evenly distributed. To create that beautiful swirl of flavor, dollop the blueberry jam over the batter. Use a spatula to swirl it lightly without fully mixing.

Step 5: Fill the Muffin Cups

Using a spoon or a small cookie scoop, divide the batter evenly among the prepared muffin cups. Fill each cup about ⅔ full to allow room for the muffins to rise.

Step 6: Bake to Perfection

Place the muffin pan in the preheated oven. Bake for 12-14 minutes for mini muffins or 20-22 minutes for regular-sized muffins. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few crumbs.

Step 7: Cool and Serve

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy every bite of these fluffy, fruity delights!

Tips and Tricks for the Best Mini Blueberry Muffins

Prevent Blueberries from Sinking: Toss blueberries in a tablespoon of flour before adding them to the batter.
Customize the Flavor: Substitute the blueberry jam with strawberry or raspberry jam for a different twist.
Storage Advice: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information

Nutrient	Per Mini Muffin
Calories	85
Protein	2g
Carbohydrates	11g
Fat	4g
Fiber	1g

FAQs About Mini Blueberry Muffins

1. Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work wonderfully! Add them directly to the batter without thawing to prevent color bleeding.

2. What can I use as a substitute for whole milk?
You can use almond milk, oat milk, or any non-dairy milk. Just ensure you add the apple cider vinegar to create buttermilk.

3. Can I make these muffins gluten-free?
Absolutely! Replace the white whole wheat flour with a gluten-free all-purpose flour blend.

4. How can I make the muffins sweeter?
Increase the maple syrup to ⅓ cup or sprinkle the tops with a little coarse sugar before baking.

5. Why did my muffins turn out dense?
Overmixing the batter or using expired baking soda can result in dense muffins. Be gentle when combining ingredients.

6. How do I reheat frozen muffins?
Warm them in the microwave for about 20 seconds or in a 350°F oven for 5-7 minutes.

Conclusion: Bake and Share the Joy

Now that you’ve mastered this Mini Blueberry Muffins Recipe, it’s time to bake and share these delightful treats with your family and friends. Whether it’s for a quick breakfast, a school snack, or a tea-time indulgence, these muffins will surely brighten your day. So, roll up your sleeves, preheat that oven, and let the baking begin!