Mini Blueberry Muffins are the perfect way to start the day. They are made without any processed sugar using simple and clean ingredients. Light, fluffy and delicious!

Mini Blueberry Muffins in a bowl

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. But what makes them even better is the nostalgia of enjoying those little mini muffins from plastic package.

These muffins are easy to make and made with better for you ingredients!

Main Ingredients

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 bag. They were always perfectly moist, fluffy and delicious.

The biggest difference between these muffins and the Little Bites are the ingredients used to make them.

These Blueberry Mini Muffins are sweetened just with maple syrup and the fresh blueberries. The burst of blueberries in each bite is sensational.

In addition, no butter is used, just olive oil and applesauce to create a moist and fluffy texture.

However, despite these differences, these muffins are even BETTER than the packaged brand!

How to Make Mini Blueberry Muffins

  1. Preheat the oven to 375 degrees F
  2. In a large mixing bowl, combined the egg, applesauce, maple syrup, olive oil and vanilla extract
  3. Mix until combined
  4. Fold in the dry ingredients
  5. Mix until just combined
  6. Fold in the fresh blueberries
  7. Spray a mini muffin pan with nonstick spray
  8. Transfer the batter into the muffin molds, filling them until right below the top of the mold 
  9. Bake for 12-14 minutes
  10. Remove from the oven and let cool in the pan for about 10 minutes
  11. Transfer the muffins to a cooling rack, they should come out easily. (NOTE: If you are having trouble, use a knife to loosen the edges)
  12. Enjoy!
Wet ingredients in a mixing bowl
Add the wet ingredients to a bowl
Wet and dry ingredients in a mixing bowl
Mix until combined then add the dry ingredients
Mini Blueberry Muffin batter in a bowl
Gently combine
Mini Blueberry Muffin batter in a bowl
Fold in the fresh blueberries
Mini Blueberry Muffin batter in the mini muffin tin
Transfer the batter to a greased mini muffin tin
Baked Mini Blueberry Muffin batter in the muffin tin.
Bake
Blueberry Mini Muffins in a bowl
Enjoy!

Frequently Asked Questions

Are these muffins gluten free?

They are if you use gluten-free all purpose flour! 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.
Mini blueberry muffins in a bowl
5 stars (3 ratings)

Mini Blueberry Muffins

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 mini muffins
Mini Blueberry Muffins are the perfect way to start the day. They are made without any processed sugar using simple and clean ingredients. Light, fluffy and delicious!
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Ingredients
 

  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup fresh blueberries

Instructions
 

  • Preheat the oven to 375 degrees F
  • In a large mixing bowl, combined the egg, applesauce, maple syrup, olive oil and vanilla extract
  • Mix until combined
  • Fold in the dry ingredients
  • Mix until just combined
  • Fold in the fresh blueberries
  • Spray a mini muffin pan with nonstick spray
  • Transfer the batter into the muffin molds, filling them until right below the top of the mold
  • Bake for 12-14 minutes
  • Remove from the oven and let cool in the pan for about 10 minutes
  • Transfer the muffins to a cooling rack, they should come out easily. (NOTE: If you are having trouble, use a knife to loosen the edges)
  • Enjoy!

Nutrition

Serving: 1muffin, Calories: 68kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 7mg, Sodium: 35mg, Potassium: 30mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14IU, Vitamin C: 0.4mg, Calcium: 19mg, Iron: 0.4mg
Author: Jessica Selensky
Course: Breakfast, brunch, Snack
Cuisine: American
Keywords: blueberry muffins, breakfast and brunch, brunch at home, brunch recipes, mini blueberry muffins, mini muffins, sweet breakfast

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