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Mini Blueberry Muffins with Pecan-Cinnamon Crumble

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!

Mini Blueberry Muffins on a black platter.

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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!)

Mini Blueberry Muffins on a black platter.

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.
Labeled ingredients to make mini blueberry muffins.

for the topping

  • Brown sugar
  • Pecans – Ground.
  • Cinnamon
Labeled ingredients to make topping.

How To Make The Best Mini Blueberry Muffins

  1. Preheat your oven to 375-F.
  2. 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.
  3. Beat the eggs in one at a time until combined, then add the vanilla. Scrape down the sides as needed.
  4. Add the yogurt and milk and mix on medium speed until combined. The batter won’t be completely smooth.
  5. Mix the flour, baking powder, and salt in another bowl until well-mixed.
  6. 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.
  7. 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.
  8. Remove the bowl and fold in the remaining blueberries with a spatula.
  9. Spray the insides of a mini muffin pan and fill each cup slightly above the top of the cup with the batter.
  10. 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.
  11. Bake the muffins at 375-F for 12-14 minutes or until they’re golden brown around the bottoms.
  12. Cool in the pan for a few minutes, then remove them from the pan and serve!
Mini Blueberry Muffins with Pecan-Cinnamon Crumble on a white platter.

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

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Mini Blueberry Muffins on a black platter.
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4.75 from 20 votes

Mini Blueberry Muffins with Pecan-Cinnamon Crumble

Moist blueberry muffins get a flavor upgrade with a quick hack and a special ingredient! Super moist and loaded with blueberry flavor, these are sure to become your new favorite blueberry muffins!
Course Snack
Cuisine American
Keyword blueberry muffin, mini blueberry muffins, mini muffins, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 mini muffins
Calories 86kcal
Author Chef Jenn

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

Serving: 1muffin | Calories: 86kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg

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.

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13 thoughts on “Mini Blueberry Muffins with Pecan-Cinnamon Crumble”

  1. 5 stars
    These mini muffins were just perfect. I had the family over for brunch and everyone devoured them. I’ll have to make a double batch next time!

    Reply
  2. 5 stars
    Yum! I love that these delicious pecan streusel-topped blueberry muffins are mini so that each one that I pop in my mouth is less than 100 calories.

    Reply
  3. 5 stars
    I made these little cute muffins for my family gatherings and they are popular among my little nieces and nephews. And now they love me more because I made the muffins for them. Cute

    Reply
  4. 5 stars
    The pairing of the cinnamon topping with the plump blueberries is a winning combination. Yum, the whole family enjoyed these so much.

    Reply
    • 5 stars
      These mini blueberry muffins are absolutely delicious! I look forward to having them with my morning coffee everyday. Thanks for the easy recipe.

      Reply
  5. 5 stars
    Loved how fuffly and mois these muffins turned out. I didn’t have a mini muffins, so baked them in a regular muffin pan. So good! Will make it again.

    Reply
  6. 5 stars
    These mini muffins are my favorite way to use up the last of my farmer’s market berries! I always buy too many, but they’re perfect for these when they get a bit too soft. The topping is what does it for me, I love the crunch!

    Reply
  7. 5 stars
    Want me to love something?? MAKE IT MINI!! And these are no exception, mini and perfect. We all loved the muffins with coffee and cocoa, my granddaughters thought mini muffins were so fun!

    Reply
  8. 5 stars
    Loved these muffins they were amazing! So light and fluffy too! I really enjoyed them and have frozen some too for quick snacks!

    Reply
  9. 5 stars
    I love making mini muffins. I can eat a couple at one go and also feel good about it. Pecan toppings works really well blueberry muffins.

    Reply
4.75 from 20 votes (7 ratings without comment)

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