These Mini Blueberry Muffins are low-calorie, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar for a quick and easy kid snack.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Mini Blueberry Muffins

These Mini Blueberry Muffins are low-calorie, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar for a quick and easy kid snack.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Breakfast

Cuisine: American

Servings: 36 mini muffins

Calories: 59.8 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups Self rising flour - (note 1)
▢ ⅔ cup Unrefined Cane Sugar - (note 2)
▢ ¾ cups Almond Milk - (note 3)
▢ ⅓ cup Light Olive Oil - (note 4)
▢ 1 ½ cups Wild Blueberries - fresh or frozen (note 5)

Optional – recommended for extra flavors

▢ 1 teaspoon Vanilla Extract
▢ 1 teaspoon Cinnamon
▢ ½ teaspoon Salt

Instructions

Preheat the oven to 350 °F (180 °C). Line three 12-mini holes muffin trays with mini muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract, if used. Set aside.
Use a rubber spatula to stir in self-rising flour, sugar, salt, and cinnamon, if desired.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the wild blueberries, fresh or frozen, and stir until just combined.
Divide the batter evenly into the 36 mini muffins.
Bake the three 12-hole mini muffin pans on the center rack of your oven, one pan just under the middle rack, one just over, for 20-25 minutes at 350°F (180°C), rotating pans levels after 7 and 14 minutes. Bake until all the mini muffins are golden brown and a pick inserted in the center comes out clean.
If you can fit only one pan in the center rack of your oven, keep the remaining batter at room temperature until the first batch is baked. Then, bake the remaining batter following the same instructions.
Let the mini muffins cool down on a rack at room temperature for 30 minutes before eating.

Notes

Note 1: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 4 teaspoons of baking powder.

Note 2: Any crystal sugar can be used, like white sugar, brown sugar, coconut sugar, or unrefined cane sugar. You can’t use maple syrup as the texture of the muffins will be dense.

Note 3: Any milk, like oat milk, soy milk, or coconut milk, works as well.

Note 4: Any low-flavor oil or melted plant-based butter can be used.

Note 5: Use mini blueberries to ensure a great ratio of batter to fruit. They are often called wild blueberries in the shop. You can use fresh or frozen blueberries, you don’t need to thaw them before adding them to the batter.

Storage: Store the mini muffins for up to 4 days in the fridge in an airtight container or freeze them for up to 1 month in Ziploc bags. Thaw 1 hour before eating at room temperature.

Equipment

12-Hole Muffin Pan

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 base ingredients to make these muffins, plus a couple of optional add-ins. Here’s how to pick them.

Self-Rising Flour – This flour already contains a leavening agent, which helps the muffins rise. If you only have all-purpose flour, you can use 2 cups and add 4 teaspoons of baking powder. You can also use whole wheat flour.
Unrefined Cane Sugar – This sweetens the muffins. Any crystal sugar, like white sugar, brown sugar, or coconut sugar will also work. Avoid liquid sweeteners like maple syrup, as they can make the muffins dense.
Almond Milk – This adds moisture to the batter. Oat milk, soy milk, or coconut milk are also fine.
Light Olive Oil – It provides moisture and tenderness. Any low-flavor oil or melted plant-based butter can be used instead.
Wild Blueberries – These add a burst of fruity flavor. Using mini blueberries (often labeled as wild blueberries) ensures a good balance of fruit to batter. You can use them fresh or frozen without thawing.

You can then incorporate the following optional add-ins

Vanilla Extract – It enhances the overall flavor of the muffins.
Cinnamon – This spice adds a warm note.
Salt – A pinch of salt can help balance the sweetness and enhance other flavors.

How to Make Mini Blueberry Muffins

These muffins are super-simple to make in just a few minutes. Here’s how in pictures.

Mini Blueberry Muffin ingredients in a bowl.

Combine all the ingredients in a large mixing bowl.

Mini Blueberry Muffin batter in a mixing bowl.

Stir the batter with a spatula until well combined.

Transferring Mini Blueberry Muffin batter to muffin pans.

Transfer the batter to 3 mini muffin pans lined with paper liners.

Mini Blueberry Muffins in two pans ready to bake.

Bake the three 12-hole mini muffin pans for 20-25 minutes at 350°F (180°C), rotating pans levels after 7 and 14 minutes.

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

Small Blueberries Preferred – Using small wild blueberries in mini muffins provides a better ratio of batter to fruit compared to larger berries.
Regular Muffin Pan Option – If you don’t have mini muffin pans, you can bake this recipe in a standard 12-hole muffin pan. You might have to increase the baking time by a few minutes to make sure they’re baked properly.
Wholewheat Flour Variation – You can substitute self-rising flour with wholewheat flour and add 4 teaspoons of baking powder for a boost of fiber and a more filling muffin.
Flavor Swaps – Try replacing some of the blueberries with finely chopped nuts like walnuts or almonds, or unsweetened shredded coconut, to create different flavor variations.