These Mini Blueberry Muffins are soft, fluffy, and bursting with sweet blueberry flavor in every bite! Made with honey, Greek yogurt, and dried blueberries, they’re naturally sweetened, easy to make, and perfect for breakfast, lunchboxes, or a quick grab-and-go snack. They are just like Little Bite muffins but better!

Kelley Simmons Kelley’s Tips

Tips for the Best Mini Blueberry Muffins

  • Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can lead to dense, tough muffins instead of light and fluffy ones.
  • Use room-temperature eggs. They blend more easily into the batter and help create a more even texture.
  • Save some blueberries for the tops. Sprinkling a few dried blueberries over each muffin before baking makes them look extra pretty and ensures blueberry flavor in every bite.
  • Grease the muffin tin well. Mini muffins can stick easily, so coat the pan thoroughly with nonstick spray or use mini muffin liners.
  • Let cool. Letting the mini muffins cool for a few minutes before removing helps them set and makes them easier to remove from the pan without breaking.
Kelley

Ingredients Needed

  • All-purpose flour: Provides structure and keeps the muffins soft and tender. Be sure to measure it properly for the best texture.
  • Baking soda: Helps the muffins rise and gives them a light, fluffy texture.
  • Salt: Enhances the flavors and balances the sweetness.
  • Greek yogurt: Adds moisture, protein, and a subtle tang while helping keep the muffins extra soft.
  • Vanilla extract: Adds warmth and enhances the blueberry flavor. Feel free to use almond extract instead.
  • Honey: Naturally sweetens the muffins and helps keep them moist. Maple syrup can be substituted if desired.
  • Coconut oil: Adds moisture and richness. Make sure to use melted coconut oil.
  • Eggs: Help bind the ingredients together and contribute to the muffins soft texture.
  • Dried blueberries: Add sweet blueberry flavor throughout the muffins without adding excess moisture.

How to Make Mini Blueberry Muffins

  1. Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick cooking spray. In a medium bowl combine the flour, baking soda and salt, set aside.
  2. In a large bowl combine yogurt, honey, coconut oil and eggs. Whisk to combine.
  3. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup of the dried blueberries (Don’t over mix)
  4. Divide the batter between the muffin tin then top with the remaining dried blueberries on top.
  1. Bake for 10 minutes or until the muffins look golden brown and set. Remove from the muffin tin to cool completely. Enjoy!

Mini Blueberry Bites FAQ

Can I use fresh or frozen blueberries instead of dried blueberries?

Yes! Substitute the 1 cup of dried blueberries with about 3/4 cup fresh or frozen blueberries. If using frozen blueberries, do not thaw them first—add them straight from the freezer and gently fold them into the batter to prevent excess bleeding and streaking. Fresh blueberries can be folded in just as you would the dried berries.

Can I make regular-sized muffins instead of mini muffins?

Absolutely. Divide the batter among a standard 12-cup muffin pan and bake for about 16–20 minutes, or until a toothpick inserted in the center comes out clean.

Can I freeze these mini blueberry muffins?

Yes! Once completely cooled, store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

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    Recipe

    Mini Blueberry Muffin Bites

    These Mini Blueberry Muffins are soft, fluffy, and packed with sweet blueberry flavor. Made with honey and Greek yogurt, they're perfect for breakfast, snacks, or lunchboxes.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 24 mini muffins
    Rate Print

    Ingredients 

    • 1 3/4 cups all purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup greek yogurt
    • 1 tbsp vanilla extract
    • 3/4 cup honey
    • 1/4 cup coconut oil, melted
    • 2 large eggs, room temperature
    • 1 cup dried blueberries

    Instructions

    • Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick cooking spray. In a medium bowl combine the flour, baking soda and salt, set aside.
    • In a large bowl combine yogurt, honey, coconut oil and eggs. Whisk to combine.
    • Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup of the dried blueberries (Don't over mix)
    • Divide the batter between the muffin tin then top with the remaining dried blueberries on top.
    • Bake for 10 minutes or until the muffins look golden brown and set. Remove from the muffin tin to cool completely. Enjoy!

    Notes

    • Feel free to swap the vanilla extract with almond extract!
    • Use room-temperature eggs. They blend more easily into the batter and help create a more even texture.
    • Save some blueberries for the tops. Sprinkling a few blueberries over each muffin before baking makes them look extra pretty and ensures blueberry flavor in every bite.
    • Grease the muffin tin well. Mini muffins can stick easily, so coat the pan thoroughly with nonstick spray or use mini muffin liners.
    • Let cool. Letting the mini muffins cool for a few minutes before removing helps them set and makes them easier to remove from the pan without breaking.

    Nutrition Information

    Serving: 1muffinCalories: 118kcalCarbohydrates: 21gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 16mgSodium: 104mgPotassium: 78mgFiber: 1gSugar: 12gVitamin A: 23IUVitamin C: 0.1mgCalcium: 12mgIron: 1mg

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