Mini Blueberry Muffins Recipe

by Jessica Selensky on January 24, 2026 3 comments

These Mini Blueberry Muffins are the perfect way to start the day. They are made without any processed sugar, using maple syrup and applesauce for sweetness. The texture of the muffins is light and fluffy. Each bite is bursting with blueberry flavor, it’s hard to stop at just one.

I am obsessed with these muffins. They’re light and fluffy while also being incredibly tender and moist in every bite.

From the flavor to the texture, these muffins are absolute perfection. However, the nostalgia of these muffins is what makes them even better.

Main Ingredients

Scroll down to the recipe card to see the full list of ingredients and their measurements. If needed, these are the products I used to make these muffins!

All Purpose Flour or Gluten-Free All Purpose Flour
Almond Flour
Baking Powder
Baking Soda
Egg
Maple Syrup
Olive Oil
Applesauce
Vanilla Extract
Blueberries (fresh, however, frozen will work)

Ingredients measured out in bowls to make mini blueberry muffins.

Why make THESE Mini Muffins?

My favorite part about these muffins is how nostalgic they are. It was always a good day at school when I would get a bag of Little Bites muffins in my lunch. They were always perfectly moist, fluffy and delicious.

However, the biggest difference between these muffins and the store-bought ones are the ingredients used to make them.

These Blueberry Mini Muffins are sweetened just with maple syrup, applesauce and the fresh blueberries. In addition, no butter is used, just olive oil and applesauce to create a moist and fluffy texture.

Helpful Tips for Making Muffins

Muffins are a classic, simple and easy to make for enjoying throughout the week. However, there are a few extra tips to bring your muffins to the next level.

Do not over-mix the batter. Over-mixing can create a tough muffin texture. It may also create air pockets in the baked muffin instead of being a light and fluffy texture.
Also, make sure the ingredients are at room temperature when making the batter. This will ensure the mix together seamlessly and the muffins rise properly.
Lastly, do mini muffins bake the same as regular muffins? No, the smaller size requires a shorter baking time and you want to make sure they don’t over-bake as they will come out dry.

How to Make Mini Blueberry Muffins

The full-detailed instructions are written out in the recipe card below. If needed, use these images to help guide you when following the written directions.

Wet ingredients in a mixing bowl — Add the wet ingredients to a bowl

Wet and dry ingredients in a mixing bowl — Add the wet ingredients to a bowl

Frequently Asked Questions

Are these muffins gluten-free friendly?

They are if you use gluten-free all purpose flour! For example, I love King Arthur’s Gluten Free All Purpose Flour or Bob’s Red Mill Gluten Free Flour.

Can I use frozen blueberries?

You can! It should work without a problem.

However, I would recommend using fresh blueberries if possible. Frozen fruit can add too much moisture/water to a batter and may affect the final result.

How do I know the muffins are done baking?

The edges of the muffins should be golden and a toothpick comes out of the center clean.

What is the best way to keep these muffins fresh?

You can store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Can I freeze the muffins?

Yes! If you’d like the muffins to last even longer, they will last in the freezer for up to 1 month. Make sure to store in a freezer safe bag or container.

This makes them the perfect meal prep friendly breakfast for when you’re busy or on the go!

Blueberry mini muffins on a cooling rack.

5 stars (3 ratings)