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+ servings
an overhead shot of mini muffins on a cooling rack. one has been split open revealing a blueberry center.

lemon blueberry mini muffins

These adorable lemon blueberry mini muffins each have one whole blueberry in the center. They're so cute and just as fun to make as they are to eat. Perfect for a quick snack break or as a picnic treat!
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Resting time 1 hr
Total Time 1 hr 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 24 mini muffins


  • 113 grams all purpose flour
  • 70 grams sugar
  • ½ tablespoon baking powder
  • 2 grams diamond crystal kosher salt (½ teaspoon, use ¼ teaspoon of any other salt brand)
  • zest of ½ a lemon
  • 57 grams butter (melted)
  • 57 grams buttermilk (room temperature)
  • 1 large egg (room temperature)
  • ¼ teaspoon vanilla
  • 1 tablespoon poppyseeds
  • 24 blueberries

lemon sugar topping

  • zest of ½ a lemon
  • 48 grams sugar


  • Preheat oven to 400°F. Line a mini muffin tin with muffin liners.
  • Soak poppyseeds in buttermilk at room temperature for 30 minutes.
  • Meanwhile, whisk dry ingredients, including lemon zest, together in a bowl. Set aside.
  • Add room temperature eggs and vanilla to buttermilk and poppyseed mixture. Slowly drizzle in melted butter, whisking well until thoroughly combined.
  • Pour liquid ingredients into dry ingredients and gently fold together with a spatula just until combined. Do not over mix.
  • Cover muffin batter and let rest 30-60 minutes.
  • Meanwhile, rub granulated sugar and lemon zest together in a bowl to use for muffin topping.
  • Use a 2 teaspoon scoop to portion muffin batter into lined mini muffin tin. Press a single blueberry deep into the center of each muffin, then use a toothpick to push (or twirl) the batter over the blueberries to hide them. Top each muffin with ¼-½ teaspoon lemon sugar.
  • Bake for 13-15 minutes at 400°F. The muffins will not brown on top, but a toothpick inserted should come out clean (as long as you don't piece a blueberry).
  • Let cool in muffin tin 5-10 minutes, then remove to a rack to finish cooling completely.


  • To quickly get eggs to room temperature, submerge them in hot tap water for 5-10 minutes. 
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