Blueberry or Chocolate Chip Mini Muffins
Perfectly bite-sized and bursting with flavor, these Blueberry or Chocolate Chip Mini Muffins are a delightful treat for any time of the day! This versatile recipe allows you to choose between juicy blueberries or indulgent chocolate chips as the star ingredient, creating a tender, fluffy muffin with a hint of vanilla sweetness. With just 15 minutes of prep time and a quick 12-minute bake, these mini muffins are an easy, crowd-pleasing option for breakfast, snacks, or dessert. Made with pantry staples like all-purpose flour, granulated sugar, and baking powder, these muffins are effortlessly mixed by hand for a slightly lumpy batter that gives them a soft, moist crumb. Whether you prefer the fruity burst of fresh or frozen blueberries or the rich decadence of semi-sweet chocolate chips, these muffins are sure to be a hit. Serve them warm straight from the oven or store them for up to three days, making them a convenient, make-ahead option as well. Bake a batch today and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.5 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
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries (fresh or frozen) OR chocolate chips
- nonstick cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin by greasing it with nonstick cooking spray or lining it with mini muffin liners.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate large bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually fold the dry ingredients into the wet ingredients using a spatula or spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries or chocolate chips, ensuring they are evenly distributed throughout the batter.
Using a small cookie scoop or spoon, divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 176.4 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 709 mg | 15% | |
*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.
