There’s nothing cuter – or tastier – than these Mini Blueberry Muffins with Pecan-Cinnamon Topping, and they’re made with my special trick to infuse even MORE blueberry flavor into each bite! These bite-sized muffins are perfect for brunch or snacking, but they’re so good that they won’t be around for long!
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Who doesn’t love blueberry muffins? Filled with plump, juicy blueberries, this variety of muffins is always a hit. However, this classic muffin gets a Chef Jenn upgrade, and I’ve loaded these blueberries with even MORE flavor, and the nutty cinnamon-y topping really brings out all the blueberry flavor!
Why go with a standard muffin or even a jumbo muffin when you can go mini? Minis are so much more fun to eat, and they cook in less time, so if you’re in a pinch, mini blueberry muffins are the way to go.
I love putting a basket of these out for brunch or a lazy weekend breakfast with the family. They’re pretty nearly perfect, and they’re so full of butter you don’t need to add more (but I won’t tell if you add a bit of butter to a hot Mini Blueberry Muffin!)
What you’ll love about Mini Blueberry Muffins with Pecan-Cinnamon Topping
- They’re moist and PACKED with blueberry flavor!
- These muffins cook faster than regular-sized muffins.
- They’re super easy to make, and the recipe is easily doubled.
Ingredients
- Butter – I cook with salted butter.
- White granulated sugar
- Brown sugar – Lightly packed.
- Eggs
- Vanilla – Pure or artificial vanilla extract is fine.
- All-purpose flour
- Baking powder
- Salt – I use kosher salt.
- Yogurt – Use plain (unsweetened) yogurt.
- Milk
- Blueberries – Fresh blueberries.
for the topping
- Brown sugar
- Pecans – Ground.
- Cinnamon
How To Make The Best Mini Blueberry Muffins
- Preheat your oven to 375-F.
- Cream the butter and sugars together in the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric mixer until light and fluffy.
- Beat the eggs in one at a time until combined, then add the vanilla. Scrape down the sides as needed.
- Add the yogurt and milk and mix on medium speed until combined. The batter won’t be completely smooth.
- Mix the flour, baking powder, and salt in another bowl until well-mixed.
- Add half the flour mixture to the wet mixture and mix on low speed until combined, then add the remaining dry ingredients. Mix until combined, scraping down the bowl as you go.
- Mash 1/2 a cup of the blueberries in a small bowl with a fork. They can be chunky. Add the mashed blueberries to the batter and mix on low until combined.
- Remove the bowl and fold in the remaining blueberries with a spatula.
- Spray the insides of a mini muffin pan and fill each cup slightly above the top of the cup with the batter.
- Mix the ground pecans, brown sugar, and cinnamon in a small bowl and sprinkle 1 teaspoon of the pecan mixture over the top of a muffin. Repeat until they’re all topped.
- Bake the muffins at 375-F for 12-14 minutes or until they’re golden brown around the bottoms.
- Cool in the pan for a few minutes, then remove them from the pan and serve!
Chef Jenn’s Tips
- Don’t over-mix the batter – only mix it enough until the ingredients are combined.
- Use smaller blueberries if you can find them.
- You can use frozen berries, but your batter will turn blue. Keep the berries frozen and toss them in a bit of the flour mixture before adding them to the batter to reduce the amount of blue batter.
- You can use walnuts if you prefer, or skip the nuts and add 1/4 cup more brown sugar and 1/2 teaspoon more cinnamon.
Recommended
Make It A Meal
Wondering what to serve with Mini Blueberry Muffins with Pecan-Cinnamon Topping? How about making them a part of a stellar brunch board or adding them to breakfast treats like Pancake Bites with Sausage or Broccoli 3-Cheese Impossible Quiche. I also love one or two of these little muffins for lunch with a bowl of soup like this light Potato & Pea Chowder or a tasty salad like this Tex-Mex Caesar Salad.
Storage
These Mini Blueberry Muffins will keep for a day or two on the counter in an airtight container. If you’d like to keep them longer than that, freeze them! Package them in a freezer-safe plastic bag and freeze them for up to a month. Thaw and enjoy!
Step By Step Process
Mini Blueberry Muffins with Pecan-Cinnamon Crumble
Equipment
- 1 mini muffin tin
Ingredients
- 1/2 cup butter salted
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar lightly packed
- 2 each eggs
- 1 teaspoon vanilla
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups blueberries fresh or frozen
for the topping
- 1/3 cup ground pecans
- 1/4 cup brown sugar lightly packed
- 1 teaspooon ground cinnamon
Instructions
- Preheat your oven to 375-F.
- Cream the butter and white sugar together in the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric mixer until light and fluffy.
- Beat the eggs in one at a time until combined, then add the vanilla. Scrape down the sides as needed.
- Add the yogurt and milk and mix on medium speed until combined. The batter won't be completely smooth.
- Mix the flour, baking powder, and salt in another bowl, until well mixed.
- Add half the flour mixture to the wet mixture and mix on low speed until combined, then add the remaining dry ingredients. Mix until combined, scraping down the bowl as you go.
- Mash 1/2 a cup of the blueberries in a small bow with a fork. They can be chunky. Add the mashed blueberries to the batter and mix on low until combined.
- Remove the bowl from the mixer and fold in the remaining blueberries with a spatula.
- Spray the insides of a mini muffin pan and fill each cup slightly above the top of the cup with the batter.
- Mix the ground pecans, brown sugar, and cinnamon in a small bowl and sprinkle 1 teaspoon of the pecan mixture over the top of a muffin. Repeat until they're all topped.
- Bake the muffins at 375-F for 12-14 minutes or until they're golden brown around the bottoms.
- Cool in the pan for a few minutes, then remove them from the pan and serve!
Notes
Chef Jenn’s Tips
- Don’t over-mix the batter – only mix it enough until the ingredients are combined.
- Use smaller blueberries if you can find them.
- You can use frozen berries, but your batter will turn blue. Keep the berries frozen and toss them in a bit of the flour mixture before adding them to the batter to reduce the amount of blue batter.
- You can use walnuts if you prefer, or skip the nuts and add 1/4 cup more brown sugar and 1/2 teaspoon more cinnamon.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
