Mini Blueberry Muffins
Homemade mini blueberry muffins are sweet little treats that adults and kids just love. This old-fashioned homemade recipe is quick & easy. These are the best small batch mini muffins that bake up fast for a fun weekday breakfast or weekend brunch.
Equipment
- mini muffin pan
Ingredients
- 2 eggs room temperature
- ½ C salted butter softened
- 1 C granulated sugar
- 1 & ¾ C all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ C whole milk
- 2 C fresh blueberries washed & dried
- 2 TB all-purpose flour
Instructions
- Bring all ingredients to room temperature.
- Preheat oven to 375°
- In a large mixing bowl place the eggs, sugar, and butter. Beat them on low using the hand mixer until they are creamed together.
- Next add 1 & ¾ C of flour, baking powder, milk, plus the vanilla and almond extracts. Using the hand mixer, beat on medium to bring the batter together. Scrape the sides with a rubber spatula to be sure all ingredients are smooth and combined.
- In a small bowl stir together the fresh (or frozen blueberries – see note below) with 2 TB of flour. Toss so the berries are coated.
- Add the blueberry flour mixture to the batter and fold them into the batter carefully using a rubber spatula.
- Once the batter is mixed thoroughly and the blueberries are stirred in and evenly distributed, it is ready to spoon into the muffin tin. Use a nonstick pan or spray with nonstick spray. I find using paper liners with small muffins isn’t ideal and the openings seem to not allow for enough batter plus paper. Finally, using a teaspoon, spoon in enough batter to fill each muffin opening about 90% full.
- Bake them at 375° for 16-18 minutes. A toothpick inserted in the center should come out clean.
- Once done baking, remove them carefully from the muffin tin and place them on a baking rack to cool. Once they are cool enough to handle, enjoy the homebaked muffins warm and fresh from the oven.
- To store homemade blueberry muffins, place them in an air-tight container with a lid. Leave the container on your kitchen counter in a cool location. (do not put it in the refrigerator). They will remain fresh and moist for up to 5 days.
Notes
The information is for each mini blueberry muffin.
Nutrition
Calories: 88kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 55mgPotassium: 26mgFiber: 0.4gSugar: 7gVitamin A: 115IUVitamin C: 1mgCalcium: 23mgIron: 0.4mg
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