These mini blueberry muffins are to die for. They are made with buttermilk, creme fraiche and flavored with fresh lemon zest and blueberries. Our baby blueberry muffins make a great addition to your next breakfast or brunch spread. My kiddos love these bite sized muffins as a lunch box treat or after school snack and it's the perfect batch of blueberry muffins for babies and toddlers too!
Our kiddos love muffins and they especially love a muffin that they can pop right in - in one bite! I love a recipe made with high quality ingredients and packed with flavor that my kids will actually eat so this recipe is a win win. If you love muffins as much as we do, be sure to also check out our recipe for Lemon Chocolate Chip Muffins.
- lemon - you'll use the fresh lemon zest for this recipe
- sugar - a regular granulated sugar and also a coarse sugar for sprinkling on the muffins
- eggs - use large eggs that are at room temperature
- creme fraiche - helps to create a light and tender muffin - you can swap the creme fraiche for sour cream or plain yogurt if you don't have creme fraiche
- buttermilk - for added flavor and moisture
- flour - all-purpose, regular flour
- blueberries - freeze 1 cup of blueberries on a parchment lined sheet pan
- butter - unsalted butter melted and cooled - adds flavor and moisture
- vanilla - for added flavor in the muffins
Be sure to see the recipe card for exact quantities and detailed instructions.
Combine dry ingredients and lemon zest in a large mixing bowl.
Combine liquid ingredients in a large measuring cup.
Combine wet and dry ingredients and mix until just combined.
Scoop into mini muffin pan lined with mini muffin cups.
Fold in the frozen blueberries.
Hint: Baking your muffins at a higher temperature (425°) for the first 5 minutes ensures that they have nice height and don't turn out flat.
- Creme Fraiche - instead of creme fraiche, you can use sour cream or whole milk yogurt.
- Blueberries - swap the blueberries for raspberries, diced strawberries or even mini chocolate chips.
Store baked muffins in an airtight container for 2-3 days. You can also freeze the baked muffins in an airtight container for 3-4 months.
💡 Top Tips
Make your batter ahead of time and save time in the morning! Mix everything together, cover with plastic wrap and store overnight in the refrigerator. In the morning, simply scoop the batter into your prepared muffin pans and bake! Fresh muffins with very little effort!
Save yourself time on the cleanup and be sure to line your mini muffin pan with mini muffin wrappers!
🙋♀️ Frequently Asked Questions
Cook mini muffins for 5 minutes at 425° and then bake for an additional 10-12 minutes at 350°
The most common reason that your muffins are dry is because you have over baked them. Be sure to begin checking your muffins at the 10 minute mark - you are looking for golden brown edges and lighter middles. If you poke a muffin with your finger, it should bounce back a little. This lets you know that your muffin is cooked through.
The secret to moist muffins is adding an appropriate amount of fat to your recipes (we add butter, buttermilk and creme fraiche to this recipe) and then not overtaking your muffins.
🧇 More Maple and Thyme Breakfast Recipes
Mini Blueberry Muffins
- ½ cup unsalted butter melted and cooled
- ½ cup creme fraiche at room temperature
- 2 large eggs at room temperature
- ½ cup buttermilk at room temperature
- 1 ½ teaspoons vanilla
- 2 cups (280 g) all-purpose flour
- 1 tablespoon lemon zest zest of 1 lemon
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries frozen
- 1 tablespoon coarse sugar for sprinkling on the top of the muffins
- Arrange fresh blueberries on a quarter sheet pan and freeze for at least 30 minutes.
- Line 2 mini muffin pans with mini muffin cups. Preheat the oven to 425°.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt - whisk to combine.
- In a large measure cup, combine the melted and cooled butter, creme fraiche, eggs, buttermilk and vanilla. Whisk until well combined.
- Combine the wet and dry ingredients. Mix until just combined.
- Gently fold the frozen blueberries into the muffin batter.
- Use a tablespoon cookie scoop to fill the muffin cups. Sprinkle with coarse sugar.
- Bake mini muffins at 425° for 5 minutes. Lower the oven temperature to 350° and bake for an additional 10-12 minutes. Moved baked muffins to a cooling rack. After 5-10 minutes, remove muffins from the muffin pan and allow to cool.
- Store baked muffins for 1-2 days at room temperature in an airtight container.
- You can also freeze the mini muffins and store them in an airtight container for 2-3 months in the freezer.
- Want larger muffins? Bake regular sized muffins at 425° for 5 minutes. Drop the oven temperature to 350° and bake for an additional 15-17 minutes or until the muffins have golden brown edges and pale middles. You know the muffins are done when they bounce back at you a little when you poke them with your finger.
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