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Easy Mini Blueberry Muffins Recipe

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★★★★★

4.4 from 75 reviews

These Easy Mini Blueberry Muffins are perfect bite-sized treats bursting with juicy blueberries and a sweet, tender crumb. Made with simple pantry ingredients, they are quick to prepare and bake to golden perfection with a delightful sugary crust on top. Ideal for breakfast, snack time, or lunchbox treats, these muffins bring a homemade touch with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (approx. 195g, measured and leveled)
  • 3/4 cup granulated sugar (150g), plus 1 tablespoon for topping
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 1/3 cup vegetable, safflower, or avocado oil (80ml)
  • 1 large egg
  • 1/3 cup milk or plant-based milk (80ml), plus extra if needed
  • 1 1/2 teaspoons vanilla essence

Fruit

  • Generous 1 cup blueberries (6 to 8 ounces, fresh or frozen)

Instructions

  1. Prepare the Muffin Tin and Preheat the Oven: Preheat your oven to 400°F (204°C). Line your muffin tin with paper liners—use 22 for mini muffins. Lightly grease the tops of the muffin tin to prevent oversized muffin tops from sticking, especially if not using nonstick pans.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until thoroughly combined for a consistent batter base.
  3. Prepare Wet Ingredients: In a measuring jug that holds at least 1 cup, pour in the oil, then add the egg. Add milk up to the 1-cup mark (about 1/3 cup), then add the vanilla essence. Whisk all wet ingredients until fully combined and smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Stir gently until the batter just comes together, ensuring there are no dry spots but avoiding overmixing to keep muffins tender.
  5. Fold in the Blueberries: Carefully fold the blueberries into the batter, being gentle to prevent them from bursting and coloring the batter purple.
  6. Fill and Bake the Muffins: Evenly distribute the batter into the muffin cups, filling each to the top of the paper liners. Sprinkle about a tablespoon of sugar evenly over all muffin tops to create a sweet crust. Bake in the preheated oven for 15 to 20 minutes, until the tops are set and a toothpick inserted comes out with crumbs but no wet batter.
  7. Cool and Serve: Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving to ensure the best texture.

Notes

  • You can substitute milk with any plant-based milk like almond or oat milk for a dairy-free version.
  • Use frozen blueberries directly from the freezer without thawing to minimize color bleeding in the batter.
  • Do not overmix the batter; a few lumps are okay and will keep the muffins tender.
  • The sugar sprinkled on top helps create a crunchy, sweet crust enhancing texture and flavor.
  • Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.

Keywords: mini blueberry muffins, blueberry muffins, easy muffin recipe, bite-sized muffins, breakfast muffins, snack muffins, homemade muffins

Find it online: https://trendytasterecipes.com/easy-mini-blueberry-muffins-recipe/