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Mini Blueberry Muffins (Easy, Healthy, Kid Friendly)

Make these easy and healthy Mini Blueberry Muffins, perfect for kids, meal prep, and on-the-go snacking!

Do you find yourself constantly needing snacks for you or your kids?

Imagine having snacks all packed up and ready to go in your fridge. All you have to do is grab and enjoy.

Mini blueberry muffins on a cooling rack. Text says "Mini blueberry muffins: Meal prep, kid-friendly"

These Mini Blueberry Muffins are perfect for meal prep! They’re made with healthy ingredients and super simple to put together.

Scroll to the bottom of the post to get to the recipe card. Or keep reading for some extra tips!

Why These Muffins are ADHD-Friendly

The recipes on my blog are geared toward the ADHD brain. Here’s why I love these muffins:

  • They’re simple and straightforward to make, which helps reduce overwhelm. My brain really dislikes complicated steps!
  • These are bite-sized, so they’re easy to grab and go.
  • They’re great for meal prep, which helps keep me organized and stress-free when I need a snack.

Ingredients

  • All-purpose flour
  • Sugar
  • Baking powder
  • Salt
  • Milk
  • Olive oil
  • Egg
  • Vanilla
  • Blueberries

Substitutions

  • Flour: You can use a combination of whole wheat and all purpose flour. Just remember that whole wheat flour will make these muffins more dense.
  • Sweetener: Instead of sugar, use a sugar substitute like Splenda or Stevia.
  • Oil: Use a 1:1 ratio of applesauce instead of olive oil.
Mini blueberry muffins on a cooling rack

How to Make

Preheat the oven to 375 degrees. Grease a miniature muffin tin.

In a medium bowl, combine the flour, sugar, baking powder, and salt.

In a small bowl, combine the milk, egg, vanilla, and olive oil. Add to the dry ingredients and stir to combine. Fold in the blueberries.

Use a cookie scoop or tablespoon to fill each muffin tin.

Bake for 10-12 minutes until a toothpick comes out clean.

How to Store

Here are three different ways to store these muffins:

  • Room temperature: Store in an airtight container for 2-3 days.
  • Refrigerator: Keep in the fridge for up to 1 week.
  • Freezer: Freeze room temperature muffins on a baking sheet lined with parchment paper, about 2-3 hours. Then transfer to a labeled gallon-size freezer bag.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! You can use fresh or frozen, either one works just fine.

How can I make these dairy-free?

To make these muffins dairy free, use a non-dairy milk instead of dairy milk. Almond milk, soy milk, oat milk, etc.

Can I double this recipe?

Absolutely! This is a great meal prep recipe, so make a huge batch and freeze some for later.

Can I make these in a regular muffin tin?

Yes! You can make larger muffins in a 12-count tin instead using the same recipe. Just increase the baking time to 15-18 minutes.

How do I reduce the calories?

Use applesauce instead of olive oil, a 1:1 ratio. Olive oil has about 120 calories per tablespoon, while applesauce only has 10 calories.

But keep in mind, olive oil has good unsaturated fats which will keep you full longer.

A collage of two images: Mini chocolate chip muffins, and energy bites. Text on the left says "Easy & frugal snacks recipe book".

Grab My Recipe Book

Like this recipe? This is included with 19 other easy and frugal recipes in my new Snack Book!

Here’s what you’ll get in this instant PDF download:

  • 20 easily printable recipes
  • Cost breakdown
  • Nutrition info
  • Dairy-free and gluten-free alternatives
  • Grocery list PLUS a link to a pre-shopped grocery cart

Join the many others who love this recipe and grab your recipe book in my shop today!

Print the Recipe

Print this recipe down below. I hope you and your family love it!

Mini Blueberry Muffins

Mini Blueberry Muffins

Yield: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Make these easy and healthy Mini Blueberry Muffins, perfect for kids, meal prep, and on-the-go snacking!

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 6 tablespoons olive oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries, fresh or frozen

Instructions

    1. Preheat the oven to 375 degrees. Grease a miniature muffin tin.
    2. In a medium bowl, combine the flour, sugar, baking powder, and salt.
    3. In a small bowl, combine the milk, egg, vanilla, and olive oil. Add to the dry ingredients and stir to combine. Fold in the blueberries.
    4. Use a cookie scoop or tablespoon to fill each muffin tin.
    5. Bake for 10-12 minutes until a toothpick comes out clean.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 74mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g

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