Mini Blueberry Muffins Recipe

This mini blueberry muffin recipe makes a large batch of muffins and would be really great choice for a birthday party instead of a cupcake.


1/3 cup grapeseed oil
1/2 cup honey
2 large eggs
1 1/4 cups plain yogurt
1 teaspoon finely grated orange zest
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups fresh blueberries
(Makes 36 mini muffins)

1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
17 grams (1 heaping Tablespoon) freeze dried blueberries, ground into powder
2 cups confectioner’s sugar
*Freeze dried blueberries can be purchased in many health food stores.
*optional, fresh blueberries



Prheat oven to 350 degrees F.

Line with paper liners or grease a 36 cup mini muffin tin.

Using an electric mixer, beat together the the oil, honey, eggs, yogurt and zest, in a mixing bowl.

In another bowl, stir together the 2 flours, baking powder, baking soda, cinnamon and salt.

Using an electric mixer on low, add the flour mixture to the wet mixture and mix just until well combined.

Stir in the blueberries by hand with a wooden spoon.

Spoon the batter into the prepared muffin cups and place into the preheated oven.

Bake for 18 to 25 minutes, or a toothpick inserted in the middle comes out clean.

Remove from the oven and place onto a cooling rack.

After 5 minutes, remove the muffins from the tin and place the individual muffins on the rack. Let cool to room temperature before frosting.


Using an electric mixer, In a large bowl beat together cream cheese and butter until smooth.

Add in ground dried blueberries.

Mix in confectioner’s sugar until frosting is smooth and well combined.


Frost each of the cooled muffins with this delicous blueberry frosting and garnish with fresh blueberries if desired.