Homemade Moist Mini Blueberry Muffins Recipe

0 Start by preheating your oven to 400°F. Prepare a mini muffin pan with mini muffin cups or nonstick spray. This ensures the muffins release cleanly after baking.
1 Make the streusel topping first so it's ready to go. In a small bowl, stir together flour, granulated sugar, brown sugar, cinnamon, salt, and melted butter. The texture should feel like damp sand that clumps together. Set it aside.
2 In a large mixing bowl, whisk the flour, baking soda, and salt. This is your dry ingredient base.
3 In a separate medium bowl, mix the granulated sugar, brown sugar, oil, yogurt, milk, and vanilla extract until smooth. Add in the room temperature egg and stir until fully combined. This is your wet ingredient mix.
4 Pour the wet ingredients into the dry ingredients and gently fold with a whisk or silicone spatula until just combined. A few lumps in the batter are totally fine—don’t overmix.
5 Carefully fold the blueberries in using a rubber spatula, trying not to crush them.
6 Using a small cookie scoop or spoon, fill each mini muffin cup about ¾ full. Sprinkle the streusel topping over the top of the muffins, gently pressing it down so it sticks while baking.
7 Place the pan in the oven and bake at 400°F for 5 minutes. Then, reduce the temperature to 350°F (don’t open the oven) and bake for another 6–7 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
8 Let the muffins cool in the pan for about 3 minutes, then transfer them to a wire rack to cool completely. You can enjoy them warm, or let them fully cool and store them in an airtight container for later.