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
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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.
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In a microwave safe bowl melt butter and allow to cool without the butter solidifying.
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In a medium mixing bowl sift together the flour, sugar, baking powder, and salt. Set aside.
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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.
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Using a rubber spatula fold the fresh blueberries into the muffin batter.
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Using a small cookie scoop or a tablespoon scoop the muffin batter and fill the well of the mini muffin pans.
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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.
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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.