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If youâre looking for a fun, easy, and delicious breakfast idea that your kids will love, these Sausage & Blueberry Mini Muffins are the answer! Combining the sweetness of blueberry muffin mix with the savory flavor of sausage links, these mini muffins are the perfect grab-and-go breakfast or snack. Plus, theyâre freezer-friendly, making them a great option for busy mornings. Letâs get baking!
Why Youâll Love This Recipe
- Quick & Easy: Ready in under 20 minutes!
- Kid-Approved: A fun twist on classic muffins.
- Freezer-Friendly: Make a big batch and freeze for later.
- Versatile: Perfect for breakfast, snacks, or even brunch.
Ingredients
Hereâs what youâll need to make these sweet and savory muffins:
- 2 packages blueberry muffin mix (about 14-16 oz each)
- 1 cup milk
- 1 package sausage links (about 12-14 links, cut into thirds)
- Cooking spray (for greasing the muffin pan)
- Optional Toppings:
- Maple syrup (for dipping or drizzling)
- Powdered sugar (for a sweet finish)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Lightly grease a mini muffin pan with cooking spray.
2. Prepare the Muffin Batter
- In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (donât overmixâitâs okay if there are a few lumps).
3. Cut the Sausage Links
- Cut each sausage link into 3 pieces.
4. Assemble the Muffins
- Fill each mini muffin cup about 2/3 full with the muffin batter.
- Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.
5. Bake
- Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.
- Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.
6. Cool & Serve
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!
Tips for the Best Sausage & Blueberry Mini Muffins
- Use Pre-Cooked Sausage: If your sausage links are raw, cook them according to the package directions before cutting and adding to the muffins.
- Donât Overmix the Batter: Overmixing can make the muffins dense. Stir until just combined.
- Freeze for Later: Once cooled, place the muffins in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container and freeze for up to 2 months. Reheat in the microwave or oven when ready to eat.
- Customize the Flavors: Try using different muffin mixes (like cinnamon or chocolate chip) or swap the sausage for bacon or ham.
Serving Ideas
- With Syrup: Serve with maple syrup for dipping or drizzling.
- As a Snack: Pack them in lunchboxes or enjoy as an afternoon treat.
- For Brunch: Serve alongside scrambled eggs and fresh fruit for a complete meal.
- With a Side of Yogurt: Pair with a dollop of Greek yogurt for extra protein.
Frequently Asked Questions (FAQ)
Can I use regular-sized muffin pans?
Yes! Just adjust the baking time to 15-18 minutes for regular-sized muffins.
Can I use fresh blueberries instead of muffin mix?
Yes, but youâll need to make a basic muffin batter from scratch. Try using 2 cups of flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1 egg, 1 cup milk, and 1/4 cup melted butter. Fold in 1 cup of fresh blueberries and proceed with the recipe as directed.
Can I make these ahead of time?
Yes! These muffins are perfect for meal prep. Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
What if I donât have sausage links?
You can use cooked and crumbled breakfast sausage, diced ham, or even bacon pieces.
Why This Recipe is a Game-Changer
These Sausage & Blueberry Mini Muffins are the perfect combination of sweet and savory, making them a hit with both kids and adults. Theyâre quick to make, easy to customize, and perfect for busy mornings or on-the-go snacks. Plus, theyâre freezer-friendly, so you can always have a batch ready to go!
Final Thoughts
If youâre looking for a fun, easy, and delicious breakfast idea that your family will love, these Sausage & Blueberry Mini Muffins are the answer. Give them a try and let me know how they turn out!
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Sausage & Blueberry Mini Muffins: A Sweet & Savory Breakfast Treat! đ§đ„
Description
Copycat Arbyâs Beef & Cheddar Sandwiches Â
Ingredients
   2 packages blueberry muffin mix (about 14-16 oz each)
   1 cup milk
   1 package sausage links (about 12-14 links, cut into thirds)
   Cooking spray (for greasing the muffin pan)
   Optional Toppings:
       Maple syrup (for dipping or drizzling)
       Powdered sugar (for a sweet finish)
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Instructions
1. Preheat & Prep
   Preheat your oven to 400°F (200°C).
   Lightly grease a mini muffin pan with cooking spray.
2. Prepare the Muffin Batter
   In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (donât overmixâitâs okay if there are a few lumps).
3. Cut the Sausage Links
   Cut each sausage link into 3 pieces.
4. Assemble the Muffins
   Fill each mini muffin cup about 2/3 full with the muffin batter.
   Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.
5. Bake
   Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.
   Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.
6. Cool & Serve
   Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
   Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!
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Notes
1. Preheat & Prep
   Preheat your oven to 400°F (200°C).
   Lightly grease a mini muffin pan with cooking spray.
2. Prepare the Muffin Batter
   In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (donât overmixâitâs okay if there are a few lumps).
3. Cut the Sausage Links
   Cut each sausage link into 3 pieces.
4. Assemble the Muffins
   Fill each mini muffin cup about 2/3 full with the muffin batter.
   Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.
5. Bake
   Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.
   Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.
6. Cool & Serve
   Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
   Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!
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