Blueberry Mini Muffins

Mini muffins are on repeat in our house. Just about every week or two I find myself making another batch because we fly through them.

I have three little boys so we go through a lot of snacks in our house!

Mini muffins are great for little ones but I’ll admit I love them too.

These muffins are made with greek yogurt which makes them so light and fluffy! They are similar to my mini chocolate chip muffins and a great healthier swap for “Little Bites” muffins at the store.

• mini chocolate chip muffins

Ingredients and Notes

The full recipe with instructions is at the bottom of this post, but here are the ingredients you will need to make it.

• Greek yogurt: plain full fat unsweetened Greek Yogurt.
• Butter
• Eggs
• Vanilla extract
• Salt
• Fresh lemon zest: a must in blueberry muffins, it gives them that bakery style flavor!
• Baking powder and baking soda: our leavening agents.
• Pure maple syrup: this natural sweetener is my favorite to use when baking!
• All-purpose flour
• Fresh blueberries

How to make mini muffins

Step 1: Whisk together the dry ingredients: flour, salt, baking soda, and baking powder in a bowl.

Step 2: In a separate bowl, whisk together the wet ingredients: plain greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.

Step 3: Add the dry ingredients to the wet, and use a rubber spatula to mix until just combined.

Step 4: Fold in the blueberries gently until combined.

Kitchen tips

Make sure to let the blueberries dry completely on a paper towel before adding them to the batter to avoid added moisture in the muffins.

Step 5: Grease a mini muffin tin with olive oil cooking spray.

Step 6: Distribute the blueberry muffin batter into the mini muffin tin. This recipe will make 24 mini muffins.

Step 7: Bake the mini muffins at 350 degrees for 12-15 minutes, until a toothpick inserted comes out clean.

Allow the muffins to cool for 3-5 minutes in the pan, then use a knife along the edges to remove the mini muffins onto a wire cooling rack.

How to store

Leftover blueberry muffins can be stored in an airtight container in the refrigerator for 3-4 days.

Greek yogurt is the secret ingredient that I often use in muffin recipes.

Not only does it make them super fluffy, but it adds a little extra protein too.

Give these blueberry muffins a try, you will love them!

More recipes to try

• ABC Mini Muffins
• Mini Banana Muffins
• Birthday Cake Mini Muffins
• Pumpkin Donut Mini Muffins
• Greek Yogurt Waffles
• Oatmeal Cookie Mini Muffins
• Pancake Mini Muffins
• Mini Pumpkin Muffins
• Greek Yogurt Snack Cake
• Greek Yogurt Banana Mini Muffins
• Healthy Chocolate Mini Muffins
• Healthy Banana Muffins

Nutrition

• Calories: 79kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 19mg
• Sodium: 89mg
• Potassium: 47mg
• Fiber: 0.4g
• Sugar: 5g
• Vitamin A: 83IU
• Vitamin C: 1mg
• Calcium: 31mg
• Iron: 0.5mg