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!

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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!)

Ingredients

• Butter – I cook with salted butter; make sure it’s softened so it creams easily with the sugars.
• White granulated sugar – Small lumps are fine; they’ll dissolve during mixing.
• Brown sugar – Lightly packed; don’t overpack or the muffins can turn dense.
• Eggs – Large or extra-large eggs both work well; room temperature mixes more evenly.
• Vanilla – Pure or artificial vanilla extract is fine.
• All-purpose flour – Measure carefully; too much flour will make the muffins heavy.
• Baking powder – Check the expiration date so the muffins rise properly.
• Salt – I use kosher salt.
• Yogurt – Use plain unsweetened yogurt; avoid flavored varieties that add extra sugar.
• Milk – Whole milk gives the best tenderness, but 2% works fine.
• Blueberries – Fresh blueberries work best; if using frozen, don’t thaw before adding to prevent streaking.

For the topping

• Brown sugar
• Pecans – Ground.
• Cinnamon

How To Make The Best Mini Blueberry Muffins

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your oven to 375°F.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter and sugars together until light and fluffy.

Beat the eggs in one at a time until fully combined, then add the vanilla. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Add the yogurt and milk and mix on medium speed until combined. The batter may look slightly curdled or uneven at this stage, which is normal.

In a separate bowl, whisk together the flour, baking powder, and salt until well mixed.

Add half of the flour mixture to the wet ingredients and mix on low speed until incorporated. Add the remaining dry ingredients and continue mixing just until combined, scraping down the bowl as needed.

In a small bowl, mash 1/2 cup of the blueberries with a fork. They can remain somewhat chunky. Add the mashed blueberries to the batter and mix on low speed until incorporated.

Remove the bowl from the mixer and fold in the remaining blueberries with a spatula.

Spray the inside of a mini muffin pan with cooking spray and fill each cup slightly above the rim with batter.

In a small bowl, combine the ground pecans, brown sugar, and cinnamon. Sprinkle about 1 teaspoon of the topping mixture over each muffin.

Bake the muffins at 375°F for 12–14 minutes, or until the bottoms are golden brown and the muffins are cooked through.

Let the muffins cool in the pan for a few minutes before removing them. Serve warm or at room temperature and enjoy!

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.

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!