Easy mini blueberry muffins are a delicious and convenient snack or breakfast option. These little bites can be whipped up quickly with just a few simple ingredients.
Moist fluffy muffins are packed with fresh juicy blueberries all in a bite sized form. These small and tasty treats are a great grab and go breakfast idea or after school snack.
These easy blueberry muffins are the small bite sized version of our classic to die for blueberry muffins, without the crumb topping. Not only are they a great snack but they are perfect for the kids to enjoy at breakfast time.
These mini muffins would be the perfect addition to any brunch. Mini blueberry muffins are also the perfect size for a snack in the kids lunch boxes.
Ingredients
This mini blueberry muffin recipe is on the same lines as our mini chocolate chip muffins. Only instead of being loaded with mini chocolate chips these are loaded with fresh blueberries, and the recipe is slightly different.
The best mini blueberry muffins recipe is quick and easy to make with a few simple ingredients. Here are the ingredients as well as some substations.
All-purpose flour - can easily be replace with rice flour, gluten free flour, or almond flour. For most baking recipes the replacement of all purpose flour for another flour is a 1:1 substitution. Meaning 1 cup of almond flour can be substituted for 1 cup of all purpose flour.
Granulated Sugar is used for a little bit of sweetness to these mini muffins. The white sugar could be replace with brown sugar. Or you could use a natural sweetener like honey or maple syrup. The texture of these blueberry mini muffins may be slightly different if using these other sweeteners.
Baking Powder is the leavening agent that will help the mini muffins to raise when baked.
Unsalted Butter, unlike my classic blueberry muffin recipe I decided to use butter as a replacement for vegetable oil. Since butter is a solid fat unlike oil it will help act as a leavening agent. Which will create a lighter fluffier muffin, which is perfect for these mini muffins. I chose unsalted butter to be able to have better control over the amount of salt in the recipe.
Salt does a couple of things for this muffin recipe. Not only does the salt sharpen the taste of the muffins, but it also helps prevent staleness.
Milk- helps to moisten the blueberry muffin batter. Our family has jumped around on which milk we use either whole milk or 2% which both will work for this recipe.
Egg- brings in rich color and flavor. As well as acts as a leavening agent to help with the structure of the muffins.
Vanilla extract can be replaced with almond extracts or try using a homemade bourbon vanilla extract.
Blueberries I used fresh blueberries but frozen will also work. I would allow the frozen blueberries to thaw before adding them to the batter. As frozen blueberries thaw when baked the water may cause the muffin batter to separate.
To make these mini blueberry muffins a blueberry lemon mini muffins, add in some fresh lemon juice and or lemon zest.
How To Make
It's quite simple to make these easy blueberry muffins, the butter will need to be melted in a small bowl. I like to do this first to allow it to cool some before adding it in with the rest of the ingredients. Give the butter just enough time to cool without it solidifying.
Sift together all the dry ingredients using a medium bowl and a sifter. In a large bowl using a hand mixer or a stand mixer bowl with the paddle attachment combine the wet ingredients.
Into the large mixing bowl that has the wet ingredients, slowly add the dry ingredients in. Then slowly add in the melted butter, be careful not to overmix the batter.
Once the batter is all mixed together carefully fold in the fresh blueberries. Since these are mini muffins I wasn't worried about the blueberries sinking to the bottom of these blueberry muffins.
A pro tip for helping blueberries from sinking in muffins would be to coat the fresh blueberries in a bit of flour before adding into the muffin batter.
Spray a mini muffin pan with nonstick cooking spray or use mini cupcake liners. Once the mini muffin tin is prepared scoop the blueberry muffin batter into the cups of the pan. I find it easier to use a small cookie scoop to do this but a tablespoon will also work.
Questions Answered
Spray each mini muffin cup with nonstick cooking spray. Then take a paper towel and spread the cooking spray around the muffin cup to create an even coating.
These moist mini muffins are best baked at 375 degrees.
They will need to bake for 12-13 minutes until golden brown or until the center of the mini muffins are done. Use a toothpick to check for center doneness. Allow the muffins to cool in the mini muffin pan for 5 minutes after baking before removing them from the muffin tin.
These mini homemade blueberry muffins are best stored in an airtight container and will stay fresh for 4 days.
They sure can be, make sure they are completely cooled before freezing them in either a freezer bag or an airtight freezer container.
More Delicious Muffin Recipes
Here are some more delicious recipes for muffins.
Easy Mini Blueberry Muffins
Easy mini blueberry muffins are a delicious and convenient snack or breakfast option. These little bites can be whipped up quickly with just a few simple ingredients.
Ingredients
- 1½ Cups All Purpose Flour
- ⅓ Cup Granulated Sugar
- 2¼ Teaspooon Baking Powder
- ¼ Teaspoon Salt
- 6 Tablespoons Unsalted Butter melted
- ⅔ Cup Milk
- 1 Large Egg slightly beaten
- 1 Teaspoon Vanilla Extract
- ¾ Cup Blueberries
Instructions
-
Preheat oven to 375 ℉, prep a mini muffin pan with either cupcake liners or spray with nonstick cooking spray. I like to use a paper towel to spread the cooking sprat around the mini muffin cup to make sure it's fully coated. Set mini muffin pan aside.
-
In a microwave safe bowl melt butter and allow to cool without the butter solidifying.
-
In a medium mixing bowl sift together the flour, sugar, baking powder, and salt. Set aside.
-
In a small mixing bowl combine the milk, egg, and vanilla extra. Slowly add the milk mixture to the dry ingredients. Slowly add in the melted butter, mixing all the ingredients together until combined. Don't over mix the batter.
-
Using a rubber spatula fold the fresh blueberries into the muffin batter.
-
Using a small cookie scoop or a tablespoon scoop the muffin batter and fill the well of the mini muffin pans.
-
Place into the preheated 375 ℉ and bake for 12-13 minutes or until the center of the mini muffins are done. Use a toothpick to check for doneness.
-
Allow mini muffin to cool in the muffin pan for 5 minutes then place the mini muffins on a cooling rack to cool complettly.
Recipe Notes
These mini blueberry muffins can be frozen for later. Simply allow to cool completely and store in an airtight container.
My Creative Manner is not a nutritionist, we use a nutritional calculator which collects the nutritional value from data base. This should be looked at as an estimate.
Leave a Reply