Blueberry Mini Cakes Muffins
Bite into pure blueberry bliss with these irresistible Blueberry Mini Cakes Muffins, a delightful fusion of tender cake-like texture and classic muffin charm. Bursting with juicy blueberries in every bite, these freshly baked treats are made with simple pantry staples and a hint of vanilla for an added layer of warmth and flavor. The easy-to-follow recipe ensures a perfect rise and even distribution of berries, thanks to the clever flour-coating trick. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or snacking, and can even be dusted with powdered sugar for a sweet finishing touch. Whether enjoyed warm from the oven or as a grab-and-go treat, these homemade blueberry muffins are destined to be your new favorite baked good!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries (fresh or frozen)
- 1 tablespoon All-purpose flour (for coating blueberries)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, whisk together the melted and cooled butter, eggs, milk, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins while baking.
Gently fold the coated blueberries into the batter using a spatula or wooden spoon, taking care not to crush the berries.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. Use a spoon or scoop for accuracy.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, dust the tops of the cooled muffins with powdered sugar for a decorative and sweet touch.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 16.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
