Mini Blueberry Muffins

Prep Time
10 min.
Cook Time
20 min.
Recipe by: Jessica Perez

School is back in session. Keep mornings simple with these fresh and fruity mini blueberry muffins. Each one is baked full of fresh blueberries and topped with a tangy lemon glaze. They’re a delightful breakfast or snack option that the entire family with love!

Make This Recipe


Blueberry Mini Muffins

1 1/2 cups of flour

3/4 cup granulated sugar

2 tsp. baking powder

1/4 tsp. salt

1/2 cup whole milk

1 1/2 tsp. vanilla extract

1/3 cup vegetable oil

1 Large Eggland's Best Egg

1 cup of fresh blueberries

Lemon Glaze

1 cup powdered sugar

1 tbsp. fresh lemon juice

2 tsp. lemon zest

1 tbsp. milk


  1. Heat oven to 400 degrees.
  2. Spray mini muffin pan with cooking spray.
  3. In a large bowl mix flour, sugar, baking powder, and salt. Stir until combined.
  4. Add in milk, vanilla extract, and vegetable oil. Mix.
  5. Fold fresh blueberries into batter.
  6. Add spoonful of mixture to each muffin pan cavity.
  7. Bake for 15-20 minutes or until tops become golden brown.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 2552
Fat 79.6g
Saturated Fat 17.2g
Cholesterol 13mg
Sodium 656mg
Carbohydrates 446.5g
Dietary Fiber 9.1g
Protein 25.1g