Wild Blueberry Mini-Muffins with Quick Mix
These bite-sized wild blueberry muffins are perfect for breakfast on-the-go, lunch boxes, or party platters. Made with a convenient muffin mix, they bake up fluffy and golden with bursts of sweet-tart wild blueberries in every bite. The mini size makes them ideal for portion control and easy serving. Ready in under 30 minutes from start to finish, they're a reliable choice when you need a quick homemade treat that looks and tastes like you spent hours baking.
Ingredients
- 1 box Betty Crocker Wild Blueberry Muffin & Quick Bread Mix, 16.9 oz
- ¾ cup milk
- ¼ cup vegetable oil
- 2 eggs
Instructions
- 1
Heat oven to 425°F and place paper cups in 36 mini-muffin cups or grease bottoms only
- 2
Drain blueberries from mix, rinse and set aside
- 3
Stir muffin mix, milk, oil and eggs in medium bowl just until blended
- 4
Gently fold in drained blueberries
- 5
Spoon about 1 tablespoon batter into each cup, filling two-thirds full
- 6
Bake 11 to 14 minutes until golden brown and tops spring back when touched
- 7
Cool 3 to 4 minutes then remove from pan
Tips
Don't overmix the batter - lumps are fine and help keep muffins tender
Fill cups exactly two-thirds full to prevent overflow while ensuring proper dome shape
Cool briefly in pan before removing to prevent breaking apart
Good to Know
Store covered at room temperature up to 3 days or freeze up to 3 months
Batter can be prepared and refrigerated overnight - bake fresh in morning
Serve warm or at room temperature, plain or with butter
Common Mistakes
Don't overmix batter to avoid tough muffins
Don't underfill or overfill cups for even baking
Don't overbake as mini muffins dry out quickly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make regular-sized muffins instead?
Yes, use 12 regular muffin cups and bake 15-20 minutes, checking for doneness with a toothpick.
What if I don't have mini muffin pans?
Use regular muffin tins with less batter per cup, or bake as one quick bread loaf for 45-55 minutes.
How long do these keep fresh?
Store covered at room temperature for up to 3 days, or freeze for up to 3 months in airtight containers.