Mini Blueberry Muffin Recipe: A Bite-Sized Delight
Are you craving a sweet treat that's both delicious and easy to make? Look no further than these mini blueberry muffins! Perfect for a quick breakfast, afternoon snack, or even a delightful dessert, this recipe delivers a burst of blueberry goodness in every bite-sized portion. These muffins are incredibly versatile; you can easily adapt them to fit your dietary needs and preferences.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it perfect for even beginner bakers.
- Dry Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free option)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted unsalted butter (or oil for a vegan option)
- 1 large egg (or flax egg for a vegan option – 1 tbsp flaxseed meal mixed with 3 tbsp water)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, no need to thaw)
Step-by-Step Instructions:
Follow these simple steps for perfectly baked mini blueberry muffins:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners. This prevents sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy muffin.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter (or oil), egg (or flax egg), and vanilla extract.
- Combine Wet & Dry: Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tough muffins, so be careful not to mix excessively.
- Add Blueberries: Gently fold in the blueberries. Avoid smashing them; a few whole blueberries in each muffin look beautiful and add a nice textural contrast.
- Fill Muffin Cups: Fill each muffin liner about ¾ full. Don't overfill, as the muffins will rise during baking.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Mini Muffin Perfection:
- Don't overmix: Overmixing develops gluten, resulting in tough muffins. Mix just until the ingredients are combined.
- Use fresh blueberries: Fresh blueberries offer the best flavor, but frozen work just as well.
- Adjust sweetness: If you prefer a less sweet muffin, reduce the sugar by ¼ cup.
- Add variations: Get creative! Try adding other berries, chocolate chips, nuts, or spices to customize your muffins.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Enjoy Your Delicious Mini Blueberry Muffins!
These mini blueberry muffins are the perfect treat for any occasion. Their small size makes them ideal for portion control, and their delightful flavor will leave you wanting more. So, grab your ingredients and start baking! Remember to share your baking creations using #MiniBlueberryMuffins – we'd love to see your results!
