Sweet, tender, and perfectly acceptable to eat for breakfast, my Crumb Topped Mini Blueberry Muffins are sure to delight landlords, family, friends and office mates. This easy mini muffins recipe is sure to become a fast favorite – it only takes about 30 minutes to make and is entirely customizable!
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About This Recipe
Next time you need to bribe your way into a good apartment, make up a basket of these mini blueberry crumb muffins. You’re sure to win if you do – people simply go nuts for them!
Made with a sour cream coffee cake-esque batter and topped with a delightfully crispy brown sugar crumble, these tasty little fellas are sure to win hearts and minds. What’s not to love?
They’re sweet without being cloying, and since they’re called “muffins” instead of “cupcakes,” they are well within social norms to eat as a meal. (Not that social norms could stop me from eating cookies for breakfast. Just sayin’.)
Aside from being totally delicious, my blueberry mini muffins are also super customizable. Feel free to swap out the blueberries for something else like other berries, dried fruit, mini chocolate chips, chopped nuts, or anything else that tickles your fancy.
Finally, these amazingly tasty crumb-topped blueberry mini muffins are made using simple, easy-to-find ingredients. That’s to say, there’s nothing standing in your way of morning bliss!
Ingredients
My mini blueberry muffins with streusel topping are primarily made with pantry staples. Here are a few notes to keep in mind:
- All-Purpose Flour - Use the scoop and sweep method or purchase on a kitchen scale to make sure these mini muffins stay nice and moist.
- Brown Sugar - Either light or dark brown sugar will work here. Dark brown sugar will offer more burnt toffee and molasses notes if that appeals to you.
- Cinnamon & Nutmeg - These two warming spices pack a mighty flavor punch. Feel free to experiment with other spices if you like – cardamom and ginger also play nicely with blueberries.
- Eggs - If eggs are a no-no for you, feel free to swap in flax eggs in their place. (1 flax egg = 1 tablespoon Flax Seed + 3 tablespoon Water + 5 minutes rest time)
- Neutral Oil - Any neutral oil will do the trick. Grapeseed, avocado, vegetable, canola, corn or peanut oil all fit the bill.
- Vanilla Extract - Feel free to use vanilla paste or powder instead, depending on what you have in your cupboard. Other options include almond or lemon extract, depending on the flavor you’re going for.
- Sour Cream - Sour cream adds a ton of moisture. You can easily swap in full-fat Greek yogurt instead, or opt for any plant-based alternatives.
- Blueberries - You can also substitute in your favorite muffin mix-in like other berries, nuts, or mini chocolate chips.
Equipment
You don’t need much to make these mini blueberry muffins. Here are the pieces of equipment you might need to get:
- Mini Muffin Tin & Liners - I don’t know why I like mini muffins just as much as regular muffins, but I do. Feel free to use regular-sized muffin tins instead, so long as you increase the bake time as needed.
- Mesh Strainer - I absolutely adore using my mesh strainer - it can also help with straining ricotta, dusting desserts with powdered sugar, or act as a colander.
- Small Cookie Scoop - You can easily get away with using a spoon to put the batter into the muffin tins, but I find that cookie scoops do the job better and with less mess.
How to Make Mini Blueberry Muffins
These miraculous mini muffins are easy like Sunday morning. Here’s how to make them:
Prep: Preheat the oven to 350 degrees Fahrenheit and line a mini muffin/cupcake tin with muffin liners.
Make crumble: Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so itt firms up a bit. Once firm, break the crumble into small pieces and proceed as directed below.
Mix dry ingredients: Sift the flour, baking powder, baking soda and salt together in a medium-sized bowl and whisking to combine.
Mix wet ingredients: In a separate large bowl, whisk together the eggs, brown sugar, avocado oil, vanilla extract and sour cream until well combined.
Make batter: Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix.
Add berries: Fold in the blueberries until combined.
Scoop, sprinkle, and bake: Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 14-17 minutes.
Expert Tips
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
- Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each bite-sized muffin, I know. But do yourself a solid and only fill the tins up to the ⅔ mark, or you’ll risk making quite the mess.
- Treat yourself! Mini blueberry muffins are extra special because you get to eat several before it’s considered a serving. Go on and reach for that second. And maybe third. To your heart's content!
Frequently Asked Questions
You can certainly try, but I wouldn't advise it! Note that their color may bleed a bit more than their fresh counterparts, and as they thaw the added moisture may affect the end result of the muffin.
One of the things I love best about mini muffins is that they are nice and compact, giving them a bit of extra structure. If you are making full-sized muffins, however, I suggest tossing the berries in a bit of flour or cornstarch before adding to the batter; the minuscule grains will help the berries stay afloat.
Yep! They should stay well in an airtight container in the fridge for 3-4 days. You can also freeze them for up to a month.
More Mini-Sized Treats
- Mini Chocolate Raspberry Bundt Cakes
- Mini Strawberry Tartlets
- Chocolate Cherry Mini Cakes
- Mini Limoncello Lemon Bundt Cakes
As always, I love seeing your creations and hearing from you! If you try this Crumb Topped Mini Blueberry Muffins recipe, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Crumb Topped Mini Blueberry Muffins Recipe
Equipment
- Bowls
- Spatula
- Whisk
- Mini Muffin tin and liners
- Mesh Strainer
- Small spoon of cookie scoop
Ingredients
Brown Sugar Crumble
- ¼ cup (30 g) All-purpose flour
- ¼ cup (50 g) Brown sugar, packed
- 3 Tablespoons (42 g) Unsalted butter, melted
- ⅓ teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
Mini Blueberry Muffins
- 2 cups (240 g) All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 Eggs, large
- 1 cup (200 g) Brown sugar, packed
- ½ cup (109 g) Avocado oil, or any neutral oil
- 2 teaspoons Vanilla extract
- 1 cup (230 g) Sour cream
- 1 ½ cups (222 g) Blueberries
Instructions
Brown Sugar Crumble
- Mix all ingredients together until well combined, then place in the refrigerator for 10 minutes so it firms up a bit. Once firm, break the crumble into small pieces and proceed as directed below.¼ cup All-purpose flour, ¼ cup Brown sugar, 3 Tablespoons Unsalted butter, ⅓ teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg
Mini Blueberry Muffins
- Preheat the oven to 350 degrees Fahrenheit and line a mini muffin/cupcake tiin with 12 muffin liners.
- Sift the flour, baking powder, baking soda and salt together in a medium-sized bowl and whisking to combine.2 cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Kosher salt
- In a separate large bowl, whisk together the eggs, brown sugar, avocado oil, vanilla extract and sour cream until well combined.2 Eggs, 1 cup Brown sugar, ½ cup Avocado oil, 2 teaspoons Vanilla extract, 1 cup Sour cream
- Pour the dry ingredients into the wet ingredients and gently fold together until smooth, making sure not to overmix.
- Fold in the blueberries until combined. Scoop the batter into the muffin cups until ⅔ of the way full. Sprinkle with chilled crumble before baking for 14-17 minutes.1 ½ cups Blueberries
- Test whether your muffins are done by inserting a toothpick into the center of a muffin. if the toothpick comes out with a few moist crumbs, you can remove the muffins from the oven and allow to cool before enjoying them!
Notes
- Make your crumble first. This allows it plenty of time to firm up in the fridge so you get real, sizeable chunks instead of a sandy topping.
- Only fill ⅔ full. There’s a temptation to get as much flavor as possible into each bite-sized muffin, I know. But do yourself a solid and only fill the tins up to the ⅔ mark, or you’ll risk making a big mess.
- Treat yourself! Mini blueberry muffins are extra special because you get to eat several before it’s considered a serving. Go on and reach for that second. And maybe third. To your heart's content!
- Can I use frozen blueberries? You can certainly try, but I wouldn't advise it! Note that their color may bleed a bit more than their fresh counterparts, and as they thaw the added moisture may affect the end result of the muffin.
- How do I keep my blueberries from sinking to the bottom of the muffin? One of the things I love best about mini muffins is that they are nice and compact, giving them a bit of extra structure. If you are making full-sized muffins, however, I suggest tossing the berries in a bit of flour or cornstarch before adding to the batter; the minuscule grains will help the berries stay afloat.
- Can I make these mini blueberry muffins ahead of time? Yep! They should stay well in an airtight container at room temperature for 3-4 days. You can also freeze them for up to a month.
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