Save Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
I have fond memories of sharing these mini muffins with family on weekend mornings, creating joyful moments around the breakfast table.
Ingredients
- Dry Ingredients: 1 1 2 cups (180 g) all-purpose flour, 3 4 cup (150 g) granulated sugar, 2 tsp baking powder, 1 2 tsp baking soda, 1 4 tsp salt
- Wet Ingredients: 1 3 cup (80 ml) vegetable oil, 2 3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3 4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save Serving these mini muffins brings the whole family together for a sweet start to the day.
Notes
For a lemony twist, add 1 tsp grated lemon zest to the batter. Substitute half the flour for whole wheat flour for added fiber. Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.
Required Tools
Mini muffin pan, Mixing bowls, Whisk, Measuring cups and spoons, Wire rack, Basket and napkin for serving
Nutritional Information
Calories: 65, Total Fat: 2.3 g, Carbohydrates: 10.4 g, Protein: 1.1 g per mini muffin
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These mini blueberry muffins are a delightful treat for any occasion and simple enough to bake anytime.
Recipe FAQs
- → What’s the best way to fold in blueberries?
Gently fold blueberries into the batter to prevent breaking them and to distribute evenly without overmixing.
- → Can frozen blueberries be used directly?
Yes, frozen blueberries can be added directly without thawing to avoid excess moisture in the batter.
- → How to achieve a crunchy topping?
Sprinkle coarse sugar over each muffin before baking to create a subtle crunchy finish.
- → What’s the recommended baking temperature and time?
Bake at 375°F (190°C) for 13–15 minutes, or until a toothpick comes out clean.
- → Are there suggested variations for flavor?
Add 1 tsp grated lemon zest for a fresh twist or substitute half the flour with whole wheat for added texture.