Micromixers play a crucial role in mixing different fluids within microfluidic systems. Therefore, it is essential to analyze parameters, such as dimensional characteristics, mixing length, micromixer efficiency, and the mixing process, to enhance their performance. In this study, we examine various T-shaped micromixer designs, including triangular, rectangular, and trapezius configurations, to evaluate their mixing performance and compare them with a corresponding circular micromixer. Additionally, we investigate the effects of obstacles, varying their angles and distances, in the circular micromixer to determine trends in mixing improvement across cases. The micromixers have minimal dimensions, resulting in laminar flow. By comparing the outcomes of the proposed cases with those without obstacles, we find that the triangular micromixer exhibits the highest mixing performance with 8.3% improvement with respect to the circular case. Furthermore, while the rectangular case initially displayed the weakest performance at lower Reynolds numbers, a discernible enhancement was observed as Reynolds numbers increased. This improvement was attributed to the emergence of vortices at Re = 20. The performance showed a substantial increase, reaching a coefficient of 0.98 at Re = 40, a value closely approaching that of the triangular case. Among the three obstacles, one obstacle is varied at four different angles (0°, 60°, 90°, and 120°), while the other two obstacles remain fixed at distances of 150 and 200 μm. In cases involving obstacles, a noteworthy enhancement was evident when compared to cases without obstacles. In these cases, the introduction of obstacles resulted in a remarkable 34% improvement in the mixing index compared to obstacle-free scenarios. This improvement can be attributed to the observed flow behavior, where the formation of vortices, even at low Reynolds numbers, emerges as a key factor contributing to this enhancement. In addition, we assess the mixing enhancement to identify the most efficient arrangement of obstacles. The results indicate angles of 90° and 120° are more effective than others in improving mixing proficiency. [ABSTRACT FROM AUTHOR]