Mini Blueberry Muffins Recipe (Little Bites Copycat)
This Copycat Little Bites Blueberry Muffins recipe creates soft, moist, and flavor-packed mini muffins bursting with juicy blueberries—made with simple, real ingredients for a treat you can feel good about!
These easy mini blueberry muffins are the perfect addition to kids’ lunchboxes! Their bite-sized shape makes them perfect for packing in a lunch box or enjoying as an after-school snack. Looking for full-sized muffins? Check out my Copycat Starbucks Blueberry Muffins!
One thing to note about these homemade Little Bites Blueberry Muffins is that they’re not as sweet as the store-bought version. I intentionally kept the sugar lower to create a muffin that’s a little more wholesome for everyday breakfasts and snacks. If your family prefers a sweeter muffin, simply increase the sugar by an additional ¼ cup.
They stay fresh for days and freeze beautifully, so you can always have a batch ready for busy mornings or snack time. If you love Entenmann’s Little Bites, this homemade version delivers the same delicious taste, but without the extra preservatives. Let’s bake!
The Players for Little Bites Blueberry Muffins Recipe
Ingredients:
- Butter – I generally always use salted butter when I bake, but feel free to use unsalted butter if that’s what you have. You can also use melted coconut oil or avocado oil as a butter substitute!
- Sugar – White granulated sugar is needed to make these moist muffins. If you prefer a sweeter muffin, add an additional 1/4 cup of sugar.
- Milk – Adding 1/2 cup milk helps create a smooth, tender batter while adding moisture. Almond milk or oat milk can be substituted if you’re looking for a dairy-free milk option.
- Egg – You’ll need one room temperature egg.
- Vanilla extract – Using pure vanilla extract adds a warm, bakery-style sweetness to these easy blueberry muffins.
- Flour – Plain all purpose flour is used in this mini muffin recipe.
- Baking Powder – This leavening agent helps to create fluffy muffins.
- Salt – Just a pinch of salt brings all the flavors together.
- Blueberries – You can use either frozen or fresh blueberries to make these blueberry mini muffins. I’ll be using frozen blueberries today!
Tools:
- Muffin Liners – If you’d like, you can use mini muffin cups to make these moist mini blueberry muffins.
- Muffin Tin – You’ll need a mini muffin pan to make this mini blueberry muffin recipe. I also use these muffin tins to make my Copycat Little Bites Mini Chocolate Chip Muffins.
Homemade vs. Store-Bought Little Bites Muffins
If you’re trying to decide whether it’s worth making homemade Little Bites muffins, here’s what sets them apart:
Homemade Little Bites Muffins
- Made with simple, affordable pantry ingredients.
- You control the amount of sugar, making them as sweet (or not!) as your family prefers.
- Easy to customize with fresh or frozen blueberries. Can be made dairy-free or egg-free with simple substitutions.
- Freeze beautifully for grab-and-go breakfasts and school lunches.
Store-Bought Little Bites Muffins
- Have a sweeter, oilier taste that’s similar in every package.
- Contain preservatives to extend shelf life.
- Can’t be customized for dietary preferences or allergies.
- Typically cost more per serving than making a batch at home.
Why I Prefer the Homemade Version
One of my favorite things about making this little bites muffin recipe from scratch is that I know exactly what’s going into them. I purposefully use less sugar than many copycat recipes because I wanted a muffin that’s perfect for breakfast, lunchboxes, and everyday snacking without it being a sugar bomb. If your family enjoys a sweeter muffin that’s closer to the packaged version, simply stir an extra ¼ cup of granulated sugar into the batter before baking.
How to Make Little Bites Blueberry Muffins Recipe
Preheat oven to 375 degrees Fahrenheit. Line a mini muffin tin with paper liners or lightly spray it with nonstick spray, and set aside.
In a large bowl, mix together the wet ingredients of cooled melted butter, sugar, milk, egg, and vanilla extract.
In a separate small bowl, whisk together the flour, baking powder, and salt.
Take the flour mixture and add it to the wet ingredients and mix until just combined. Don’t over-mix.
In another bowl (or reuse the bowl that had the dry ingredients), toss frozen blueberries with 1/2 tablespoon of flour. Note: skip this step if using fresh blueberries.
Fold the blueberries into the batter.
Using a small cookie scoop or spoon, divide the blueberry muffin batter evenly among the muffin cups, filling about ¾ full.
Bake the muffins for 12-14 minutes.
Allow the muffins to cool in the muffin pan for 5 minutes before moving to a wire rack to cool completely. Enjoy!
Storage and Freezing Instructions for Little Bites Blueberry Muffins Recipe
To store leftover little bites muffins, place them into an airtight container and keep them on the counter for up to 4 days.
To freeze, place the cooled muffins on a wire rack and place them in the freezer to flash freeze for 1 hour. Once frozen, move them into a freezer bag. They will keep in the freezer for up to 2 months.
To thaw, pull the desired amount of muffins you’d like out of the freezer and allow them to defrost on the counter for an hour before eating. Alternatively, you can also place them in the fridge overnight to thaw. I find that I can place a frozen muffin into my kid’s lunchbox and the muffin will be thawed in time for lunch!
Looking for a mini muffin recipe with chocolate chips? Try my Copycat Little Bites Mini Chocolate Chip Muffin recipe!
Pin it for Later!
If you end up trying this Copycat Little Bites Blueberry Muffin recipe, leave me a comment. I’d love to chat with you!
Looking for other lunchbox treats and copycat recipes? Check these out next!
- Mini Chocolate Chip Muffins (Little Bites Copycat)
- Homemade Mini Pop Tart Bites
- Lunchbox Mini Funfetti Cupcakes (Copycate Little Bites)
- Copycat Starbucks Kale and Mushroom Egg Bites
- Copycat Little Bites Fudge Brownies Recipe
- Panera Lemon Drop Cookie Recipe (Copycat)
- The Best Copycat Starbucks Blueberry Muffins Recipe
- How to Make Copycat Panera Glazed Orange Scones
- Starbucks Copycat Mango Dragonfruit Refresher Recipe
- Starbucks Iced Lemon Loaf Copycat Recipe
- The Best Starbucks Pumpkin Scone Recipe (Copycat!)
- Copycat Panera Bread Baked Potato Soup Recipe
- Panera’s Copycat Broccoli Cheddar Soup
- Isaac’s Pepperjack Tomato Soup Recipe
- Chipotle Chicken Asado Marinade Recipe (Copycat)
- Copycat Starbucks Tarragon Chicken Salad Recipe
- Starbucks Copycat Chocolate Cream Cheese Muffin
- Biscoff Banana Bread with Brown Sugar Icing Recipe
Mini Blueberry Muffins Recipe (Little Bites Copycat)
Ingredients
Wet Ingredients
- 5 tbsp melted butter, cooled
- 1/2 cup sugar*
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup blueberries**
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a mini muffin tin with paper liners or lightly spray it with nonstick spray, and set aside.
- In a large bowl, mix together the wet ingredients.
- In a separate small bowl, whisk together the dry ingredients.
- Take the dry ingredients and add it to the wet ingredients and mix until just combined. Be sure to not over-mix.
- In another bowl (or reuse the bowl that had the dry ingredients), toss frozen blueberries with 1/2 tablespoon of flour. Note: skip this step if using fresh blueberries. Fold the blueberries into the batter.
- Using a small cookie scoop or spoon, divide the blueberry muffin batter evenly among the muffin cups, filling about ¾ full.
- Bake the muffins for 12-14 minutes.
- Allow the muffins to cool in the muffin pan for 5 minutes before moving to a wire rack to cool completely. Enjoy!
Notes
Storage & Freezing Instructions:
To Store:
Place muffins into an airtight container and keep them on the counter for up to 4 days.To Freeze:
Place the cooled muffins on a wire rack and place them in the freezer to flash freeze for 1 hour. Once frozen, move them into a freezer bag. They will keep in the freezer for up to 2 months.To Thaw:
Pull the desired amount of muffins you’d like out of the freezer and allow them to defrost on the counter for an hour before eating. Alternatively, you can also place them in the fridge overnight to thaw. I find that I can place a frozen muffin into my kid’s lunchbox and the muffin will be thawed in time for lunch!Psalm 84:11 - "For the Lord God is a sun and shield; the Lord bestows favor and honor;no good thing does he withhold from those whose walk is blameless."
So easy to make ! Clear instructions. Thank you for sharing ❤️⭐️⭐️⭐️⭐️⭐️
Thank you Marcia, I so appreciate it! 😀
Really yummy! Made both blueberry & chocolate chip, I have a very picky 4 year old (hence the chocolate chip ones). Easy to follow directions. Thank you for the wonderful recipe, this will be my go to mini muffins
Sadly these taste nothing like little bites. They were quite bland. I wished they were a little sweeter.
Thank you so much Jamie for giving this recipe a try! I’m so sorry to hear it wasn’t as sweet as you were hoping. You can definitely increase the amount of sugar by 1/4 cup if you ever decide to make them again. I try to keep the sugar intake on the lower side for my kids lunchbox treats. Thank you again for your feedback, I really appreciate it! 😀
I have other mini muffin recipes but this is the BEST one. I split the batter in two to make chocolate chip muffins as well as the blueberries to appease different taste buds in my house. After reading a sweetness comment, I did increase the sugar by 1/8 of a cup but I don’t think it needed it. It was the perfect consistency, texture, shape and bake. 100% will be using this recipe from now on.
Thank you SO much for your feedback Emily! I, too, made my recipe once more as written, just to make sure that it was sweet, and I agree with you too. Thank you I appreciate it! 😀