Mini Blueberry Muffins with Meyer Lemon
Mini Blueberry Muffins make the best breakfast for adults and kids alike! Low in sugar, these whole-wheat muffins bake up quickly and add lemony goodness to your morning routine. Frozen wild blueberries, Meyer lemon zest and lemon juice brighten the flavor of these muffins. Naturally sweet, tart and dairy-free, these Mini Meyer Lemon Blueberry Muffins will become your family's favorite breakfast!
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2025 Update: Originally contributed by Erin from The Speckled Palate, this post has been refreshed with updated tips, photos and details.
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Recipe for Mini Blueberry Muffins with Lemon Zest
These Mini Meyer Lemon Blueberry Muffins are a bright, bite-sized treat you'll want on repeat. Bursting with juicy blueberries and tangy Meyer lemon, they're the perfect blend of sweet and tart in every fluffy bite.
Made with whole wheat pastry flour, a modest amount of sugar, and no dairy, these muffins are a wholesome choice that still taste like an indulgence. You can easily swap in dairy if you prefer, but the lighter version is every bit as satisfying.
While I love regular-size lemon blueberry muffins, the petite size of these muffins makes them perfect for breakfast spreads, snacks, or playdates. They're just sweet enough to feel special, yet balanced so you can enjoy more than one (and trust us - you will).
When served fresh from the oven, they tend to disappear fast! Kids and adults alike can't get enough. Now you can bring the same lemony-blueberry joy to your own kitchen.
Ingredients
The muffins sing of blueberry and lemon goodness. They were made to be tart, and they're a flavorful departure that doesn't overdo the sweetness aspect.
Here's your simple shopping list for these mini blueberry muffins:
- Frozen wild blueberries
- Whole wheat pastry flour
- Egg
- Cashew milk
- Coconut oil
- Meyer lemon juice
- Granulated sugar
- Baking powder
- Kosher salt
- Meyer lemon zest
- Turbinado sugar
Instructions
My kids ADORE these muffins. They often request them for breakfast! Here's how you can make 'em for your family:
- Preheat your oven to 400°F (200°C) and get your mini muffin tin ready. Grease the muffin pan by spraying it with nonstick spray or line it with little muffin cups-whatever you like best.
- Toss the blueberries with a bit of flour in a small bowl so they don't sink to the bottom of the muffins, then set them aside.
- In another bowl, beat your egg with a fork. In a measuring cup, mix together the cashew milk, coconut oil, and lemon juice. Stir in the egg so it's all combined.
- Now grab a bigger bowl and whisk together the flour, sugar, baking powder, salt, and lemon zest. Pour the wet mixture into the dry and stir gently with a spatula until it's just mixed. Add the blueberries and give it one more gentle stir.
- Scoop the batter into your muffin tin, sprinkle the tops with turbinado sugar, and pop them in the oven. Bake for 20-25 minutes, until they're golden and a toothpick comes out clean. Let them cool a bit before diving in.
How to Store Muffins
Muffins are best fresh, but they can be just as good a day or two later - or even a month later - if stored properly.
I have a whole post about how to store and freeze muffins, but here's the gist:
Store in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you'll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer - reheat when you get a muffin craving!
Tips for Success
- Not a fan of coconut oil? Swap it for the same amount of vegetable oil or melted unsalted butter if dairy isn't an issue.
- No cashew milk? Any non-dairy milk works, or you can use regular milk in the same amount if you prefer.
- Can't find Meyer lemons? Use regular lemons instead, but add 1 or 2 extra tablespoons of sugar to balance their tartness. (Meyer lemons are sweeter.)
Madison's Pro Sharing Tip:
Here are a few ways to make these Mini Blueberry Muffins shareable:
- Double the batch and bring half to your neighbor.
- Make a batch for a new mama - she'll thank you for the quick snack! (I'd recommend sticking to non-dairy milk in this case, as a lot of breastfeeding moms avoid dairy for the first few months.)
- Take these kid-friendly muffins to a play date.
- Plan a park or zoo play date with a friend and bring these muffins to share.
FAQ
Keep them in an airtight container at room temperature for up to 3-4 days. To freeze them, let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months, and thaw at room temperature before serving.
Absolutely. Just bake them in a standard muffin tin and increase the baking time to about 18-22 minutes, checking for doneness with a toothpick.
More Muffin Recipes
Mini Meyer Lemon Blueberry Muffins
Ingredients
- 1 cup frozen wild blueberries
- 1 tablespoon whole wheat pastry flour
- 1 large egg broken and beaten
- ½ cup cashew milk
- 4 tablespoons coconut oil melted
- 4 tablespoons Meyer lemon juice freshly squeezed
- 1¼ cup whole wheat pastry flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon lemon zest from 1 Meyer lemon
- ¼ cup Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 400F. Spray a mini muffin tin with nonstick cooking spray and/or add mini muffin baking cups to the tin. Set aside.
- In a glass bowl, combine the frozen blueberries and the tablespoon of flour.
- Stir until the blueberries are all coated in the flour. Set aside.
- In a small bowl, break the egg and beat with a fork. Set aside.
- In a glass measuring cup, pour in the cashew milk, coconut oil and lemon juice. Stir until combined.
- Drop the egg into this mixture, stirring until combined, and set aside.
- In another bowl, combine the wet ingredients.
- Measure in the pastry flour, sugar, baking powder, salt and the lemon zest.
- Whisk to combine.
- Pour the wet ingredients into the dry ingredients, mixing together with a rubber spatula. Add the blueberries to the mixture, stirring until just combined.
- Using a cookie scoop, dollop the muffin batter into the prepared muffin tin.
- Sprinkle the tops of the muffins with turbinado sugar.
- Transfer the muffin tin into the preheated oven, and bake for 20-25 minutes, or until the muffins are golden brown, and an inserted toothpick comes out clean.
- Remove from the oven, let cool to room temperature, and enjoy!
Notes
Nutrition
Would you eat muffins like this?
A huge thanks to Erin for taking over today! Be sure to stop by her blog, Instagram or Facebook page to follow along with other amazing recipes like this! She has quite a few that are my favorite!?
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