Mini Blueberry Muffins

Light and bursting with fresh flavor these mini blueberry muffins are made with easy pantry staples. Use up all your extra blueberries and enjoy this two-bite snack on the go.

Course Breakfast, Dessert

Cuisine North American

Prep Time 12

Cook Time 12

Total Time 24

Servings muffins

Calories 84kcal

Author Emmeline Kemperyd

Equipment

Mini muffin tin
24 muffin liners*
Mixing bowls*
Cake tester or tooth pick*
Measuring spoons*
Measuring cups (metric or US)*
Electric whisk*

Ingredients

½ cup salted butter at room temperature, cut in small pieces; or unsalted + a pinch of salt
½ cup sugar
1 egg at room temperature
1 teaspoon vanilla extract or vanilla powder / vanilla sugar
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk at room temperature
2 cups fresh blueberries
1 tablespoon sugar optional, for topping the muffins

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
Place sugar and butter in a large bowl and mix until light and creamy.
½ cup salted butter, ½ cup sugar
Add the egg and vanilla extract and mix until fluffy.
1 egg, 1 teaspoon vanilla extract
In a separate small bowl, mix together flour and baking powder. Add the flour mixture to the egg, butter & sugar and mix just enough for it to be well blended, don't mix more than necessary.
1 cup all-purpose flour, 1 teaspoon baking powder
Add milk, and mix until just smooth - not more.
½ cup milk
Gently fold in the blueberries.
2 cups fresh blueberries
Scoop batter into muffin liners, filling them no more than ¾ of the way. Optional: top with sugar.
1 tablespoon sugar
Bake in the middle of the oven for 12-14 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.

Video

Notes

Use room temperature ingredients. Butter, eggs and milk all need to be room temperature to avoid the batter breaking.

Mix well before adding the dry ingredients. At this point you want to mix it really well - first the sugar and butter, and then again after adding eggs.

Don't overmix after adding flour. After adding the dry ingredients you want to mix as little as possible. Make sure it's combined, then stop mixing. It's even better to have some small pockets of flour than to overmix it. If you overmix at this point, the muffins will not be as moist and tender.

Do not over fill the muffin liners. Fill them just ¾ of the way to the top. As the muffins will rise they might otherwise spill over.

Storing: Store in a muffin tin or plastic bags in room temperature. These muffins are moist and delicious for up to 5 days.

Freezing: Let the mini muffins cool down almost all the way, then place them in freezer bags or other airtight containers and freeze. Stored like this, they'll be good for at least 3 months.

Nutrition