Mini Blueberry Muffins Basket

Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.

I first baked these muffins for a weekend brunch and they disappeared almost instantly; everyone loved how easy they were to eat and share.

Ingredients

• Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
• Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
• Optional Topping: 2 tbsp coarse sugar for sprinkling

Instructions

Step 1:

Preheat the oven to 375°F (190°C) Line a mini muffin pan with paper liners or lightly grease each cup

Step 2:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt

Step 3:

In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined

Step 4:

Gently fold the wet ingredients into the dry mixture until just combined Do not overmix

Step 5:

Carefully fold in the blueberries

Step 6:

Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full

Step 7:

Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish

Step 8:

Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean

Step 9:

Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely

Step 10:

Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving

Save

This recipe has become a family favorite We often gather around the table enjoying these muffins fresh from the oven and sharing stories

Notes

Serve with whipped butter or fruit preserves Pair with a light sparkling wine or fresh orange juice for brunch

Required Tools

Mini muffin pan, Mixing bowls, Whisk, Measuring cups and spoons, Wire rack, Basket and napkin for serving

Allergen Information

Contains wheat (gluten), egg, and milk May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern

Save

These mini blueberry muffins are a delightful treat perfect for any occasion Enjoy fresh or store in an airtight container for up to three days

Recipe Guide

→ Can frozen blueberries be used without thawing?

Yes, frozen blueberries can be folded directly into the batter without thawing to prevent the batter from turning purple or watery.

→ What is the best way to avoid overmixing the batter?

Gently fold wet ingredients into dry ingredients just until combined, preserving a light and tender texture.

→ How can I add a lemony flavor to these muffins?

Incorporate 1 teaspoon of freshly grated lemon zest into the batter for a bright, citrusy twist.

→ What topping enhances the texture of these muffins?

Sprinkling coarse sugar on top before baking adds a delightful crunchy finish.

→ How should the muffins be cooled after baking?

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

→ Can I substitute whole wheat flour for part of the flour?

Yes, swapping half the all-purpose flour for whole wheat adds fiber and a nutty flavor.