Mini Blueberry Muffins

These Mini Blueberry Muffins are soft, sweet, and moist little muffins that are bursting with fresh blueberry flavor.

Homemade Mini Blueberry Muffins

It doesn’t take long browsing here at BoB to see that I enjoy baking with berries. I love all kinds of berries, but if I have to pick a favorite, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins, which is also obvious—see my pineapple blueberry muffins, blueberry coffee cake muffins, and quick and easy blueberry muffins for proof!

To take standard mini blueberry muffins to the next level, I used one of my favorite baking ingredients: sour cream. I love the moist texture and tangy flavor that it adds, which is especially good when paired with the sweetness of blueberries. 

The end result is a batch of tender, sweet muffins with lovely flavor. They’re a nice breakfast treat, and they also lend themselves to sweet snacking throughout the day. Be warned, though—you probably won’t be able to stop with just one!

Why You’ll Love This Mini Blueberry Muffins Recipe

These blueberry sour cream muffins are a breakfast favorite in my house. Here’s why I think it will be much the same in your house:

• Soft and tender. These mini blueberry muffins come out perfectly moist every time! It’s kind of like having a little bit of blueberry cake for breakfast.
• Sweet and tangy. These muffins are packed with two kinds of sugar, sweet vanilla, and fresh blueberries, but they’re also filled with a zesty lemon flavor that is irresistible.
• Easy. This mini muffin recipe takes just over 30 minutes to make from start to finish – easy peasy!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and the full instructions.

• All-purpose flour – Read up on how to measure flour for the best results with your mini muffins.
• Baking soda & baking powder – To give your muffins a little lift, and to help with the tender texture.
• Salt – To balance out the sweetness in the other ingredients.
• Lemon zest – Remember to wash your lemon before you zest it!
• Unsalted butter – Learn more about why I chose unsalted butter by checking out this information on unsalted or salted butter: which is better for baking?
• Sugar – I like to use both granulated sugar and light brown sugar. Don’t use a dark brown sugar here; its stronger molasses flavor is a little too much for this recipe.
• Eggs – Let these come to room temperature before you begin.
• Vanilla extract – Pure vanilla extract lends these muffins the best flavor.
• Sour cream – Be sure to use full-fat sour cream, not reduced-fat or fat-free.
• Blueberries – Smaller berries will work far better in these little muffins. They’re also more flavorful!

Should I Use Fresh or Frozen Blueberries in These Muffins?

You can use either! If you do choose to use frozen berries, make sure they’re still frozen when you add them to the batter, not thawed. This way, they won’t turn your muffins blue!

How to Make Mini Blueberry Muffins

The beautiful thing about sour cream blueberry muffins is how easy they are to whip up! Let’s get into it:

• Prepare the muffin pan. Preheat your oven to 400°F and grease or line 48 mini muffin cups with paper liners.
• Mix the dry ingredients. Whisk the flour, baking soda, baking powder, salt, and lemon peel in a mixing bowl.
• Mix the wet ingredients. In another bowl, mix the butter, sugar, and brown sugar until combined, then add the eggs and vanilla.
• Combine the wet and dry ingredients. Add about 1/3 of the flour mixture to the wet mixture, stirring until almost combined. Stir in half of the sour cream, then mix in half of the remaining flour mixture, followed by the remaining sour cream. Mix in the rest of the flour mixture, then fold in the blueberries.
• Fill the muffin cups. Spoon about a tablespoon of the batter into each muffin cup.
• Bake the muffins. Place the muffin pan in the oven and bake for 10-12 minutes, or until the edges are lightly browned and the centers are set.

Tips for Success

Here are some of my best tips for perfect mini blueberry muffins! For more hints, see this post on tips for baking muffins.

• Don’t over-mix the batter. This is probably one of the most common issues with making muffins! When you over-mix, too much gluten develops, resulting in tough muffins.
• Use room temperature ingredients. Let both the sour cream and eggs come to room temperature and you’ll be rewarded with a lighter, fluffier texture.
• Use yogurt if you don’t have sour cream. Yes, you can swap the sour cream for yogurt! Just be sure to use a whole milk yogurt here.

Substitutions & Recipe Variations

It’s pretty easy to switch up the flavors in these mini blueberry muffins! I’ve got a few suggestions to get the ideas rolling:

• Add extra lemon flavor. These muffins benefit from a bit of lemon zest in the batter to give them a little citrus zing, but if you’d like even more lemon flavor, you can use lemon juice in place of the vanilla extract.
• Make a crumb topping. A crumb topping is also delicious on these muffins—use the topping from my blueberry crumb muffins recipe.
• Sprinkle sugar on top. A sprinkle of Demerara sugar on top adds a delightful crunch, too!

How to Store

Store these sour cream blueberry muffins in an airtight container at room temperature for up to 3 days. They may last for a few more days if you store them in the fridge.

Can I Freeze These Blueberry Muffins?

You can freeze your mini blueberry sour cream muffins for up to 3 months. Place them in an airtight container or freezer bag; let them thaw at room temperature or warm them up for a few seconds in the microwave when you’re ready to enjoy them again.

More Berry Muffin Recipes

Homemade berry muffins are the best! Check out more easy muffin recipes below:

• Brown Butter Strawberry Muffins
• Cranberry Orange Muffins
• Raspberry Pistachio Muffins
• Raspberry Oat Muffins
• Berry Cheesecake Muffins

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