Mini Blueberry Corn Muffins

Are you a sucker for mini muffins? I am. These mini blueberry muffins are quick and easy 2-bite treats that are great for breakfast, brunch or afternoon snacking. This recipe makes lightly sweet lemon blueberry muffins with a pleasing corn flavor and moist texture. Fresh fruit abounds in these blueberry corn muffins.

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ingredients for making mini blueberry muffins.

These blueberry corn muffins are delicious hot from the oven or even the next day as a quick snack. They can be made ahead and frozen for later, too.

Kids love mini blueberry muffins for breakfast or as a treat in their lunch box and adults can’t help but snatch one or two from the bread basket at our weekend buffet brunch.

For this recipe, you’ll need a mini muffin tin (this is the one I used {affiliate links}) to make mini blueberry muffins, or use a regular sized tin for larger ones. Another helpful tool is a cookie scoop to help portion out the muffin batter evenly.

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My case for mini blueberry muffins

Are you a sucker for mini foods? I am. Mini pumpkin pies, mini lemon tarts, mini guava cheesecake and lots and lots of mini muffins. I’m even secretly addicted to those miniature food videos.

I’ve actually made mini blueberry muffins before (they’re gluten free and really delicious) but today’s blueberry corn muffins go in a very different direction.

These are soft, moist and lightly sweet. The cornmeal flavor is noticeable, but not dominant and since I used fine ground cornmeal, it’s not as coarse and rubbly as other cornbread recipes. Each mini muffin has pockets of jammy berries and lemon zest gives each bite a citrusy finish. Perfect for mini blueberry muffins.

Ingredients for blueberry corn muffins

  • Melted Butter
  • All Purpose Flour
  • Fine Cornmeal
  • Granulated Sugar
  • Baking Powder
  • Kosher Salt
  • Whole Milk
  • Sour Cream
  • Egg
  • Lemon Zest
  • Blueberries


  • Check the expiration date on your baking powder before starting. It does lose its potency when the expiry date has passed.
  • If possible, use whole milk and sour cream instead of low-fat or no-fat to keep the mini corn muffins moist and tender.
  • Different kosher salts have different densities. I’ve given measurements for both Diamond Crystal (lighter and flakier & my personal favorite) and Morton’s, denser, saltier and requires less. Do not confuse plain iodized salt with Kosher salt — they are different. If you only have iodized, use 1/2 teaspoon.
preparing wet ingredients and dry ingredients for the blueberry corn muffin batter.

I love the simplicity of this mini muffin recipe. It comes together in minutes and rather than hovering over a pancake or waffle griddle, these treats practically cook themselves. Perfect for lazy weekends.

How to make lemon blueberry corn muffins

  1. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, salt) in a small bowl.
  2. Combine the wet ingredients (melted butter, milk, sour cream, egg & lemon zest) in a medium bowl and whisk well to blend.
  3. Add the dry ingredients to the wet and stir, just enough to combine so that there’s no dry bits left.
  4. Add the blueberries and gently fold them into the batter.
  5. Divide the batter into the muffin tin, filling each about 2/3 full.
  6. Bake until a cake tester comes out clean.
Adding fresh blueberries to the cornmeal batter.

Do I need to coat the blueberries in flour or cornstarch?

No. Many recipes with a more delicate batter will recommend tossing the fruit into flour to prevent it from sinking to the bottom.

This recipe has a cornmeal batter which is thicker and sturdier than a traditional cake batter and therefore doesn’t require any special steps to keep the blueberries aloft in the mini muffins.

portioning out the blueberry muffin batter into mini muffin tins.


Can I use frozen blueberries for the mini muffin recipe?

Yes. Don’t thaw the berries before using, otherwise they can turn your batter blue and make the muffins a bit goopy. Add the blueberries frozen and bake the corn muffins immediately.

Can I make regular sized blueberry corn muffins with this recipe?

Yes. I’ve given baking times for several sizes of muffins in the recipe card below.

Can I substitute different fruit in the mini corn muffin recipe?

Definitely! You can use just about any type of berry in the batter (fresh or frozen). Try raspberries, halved blackberries, or even diced strawberries.

Why are my blueberry muffins soggy?

If you add too much fruit, or use frozen fruit that’s been thawed, it can make the muffins soggy. Follow the measurements for the recipe and if using frozen fruit, don’t thaw the fruit before adding it to the batter.

Why do the blueberries leak when baking?

That’s actually what they’re supposed to do. Heat expands the cells of the blueberries so that they burst when baking, leaving pockets of jammy fruit for you to enjoy.

baked lemon blueberry corn muffins in the tin.

Optional garnishes for mini blueberry corn muffins

It’s not necessary to add any adornment to these muffins, but if you want to gild the lily, go for it! Here are a few ideas:

  • Glaze them with a simple glaze made of 1 cup powdered sugar and 2-3 tablespoons of half and half. Drizzle over the cooled muffins.
  • Make a lemon glaze by mixing 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice together until smooth.
  • After scooping the muffin batter into the tins, add 1/2 teaspoon of sparkling sugar to the tops of each, then bake. The sparkling sugar adds an irresistible crunch.
  • Try a blueberry glaze for a show stopping presentation.
  • Split the muffins in half and spoon on a bit of lemon curd or passionfruit curd.
  • Serve blueberry corn muffins with smear of honey butter.
an antique blue plate with mini blueberry corn muffins and lemon slice.

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5 from 1 vote

Blueberry Lemon Corn Muffins

A cakey, lightly sweet blueberry corn muffin with a hint of lemon. These lemon blueberry corn muffins are delicious served warm for breakfast or brunch and make a great snack.
Author: Lisa Lotts
Course Bread, Breakfast, Side Dish
Cuisine American, Southern
Keyword blueberries, lemon, muffins
Dietary Restrictions Vegetarian
Prep Time 10 minutes
Cook Time 22 minutes
Servings 24



  • 1 stick unsalted butter melted
  • 1 ½ cups all purpose flour
  • ½ cup fine ground cornmeal
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton’s
  • 1 /2 cup + 2 tablespoons whole milk
  • ¼ cup + 2 tablespoons sour cream
  • 1 extra large egg at room temperature
  • 1 lemon zested
  • 1 ¼ cups blueberries



  • Arrange the oven rack in the center of the oven and preheat to 350° F. Spray the muffin tin with nonstick vegetable spray and set aside.


  • In a small bowl, combine the flour, cornmeal, sugar, baking powder and kosher salt. Whisk together to combine.
  • In a medium bowl, combine the egg, milk, sour cream and melted butter. Whisk well to combine, then add the lemon zest and whisk again.
  • Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the blueberries and then portion the batter evenly between the muffin cups.
  • Bake for 15-25 minutes until the muffins are pale golden and a cake tester comes out dry with just some crumbs. (depending on the size of your muffin tins, it could take more or less time.). For extra mini one bite muffins, it’s about 15-17 minutes. For larger 2-3 bite muffins, 20-22 and regular sized muffins, about 25-27.


YouTube video


Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 155mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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One Comment

  1. 5 stars
    Love these little morsels!