Blueberry Stuffed Mini Muffins
Bursting with fruity goodness and perfect for any occasion, these Blueberry Stuffed Mini Muffins are bite-sized delights that will quickly become a family favorite. Featuring a tender, buttery crumb and a sweet, surprise center of fresh blueberry, these mini muffins are as fun to eat as they are to make. With just 15 minutes of prep time and simple pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this recipe is both quick and accessible. A dusting of powdered sugar adds a charming touch to these golden gems, making them an irresistible addition to brunch spreads, snack boxes, or dessert trays. Whether you’re indulging at breakfast or enjoying them as a sweet treat, these easy homemade mini muffins are sure to satisfy your cravings for bakery-style goodness.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 1 egg
- 0.5 cups fresh blueberries
- 0.25 cups powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 24-count mini muffin tin or line it with mini muffin paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, combine the melted butter, milk, vanilla extract, and the egg. Beat until smooth and uniformly mixed.
Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a spatula. Mix until just combined; do not overmix.
Spoon about 1 tablespoon of batter into each mini muffin cup, filling them halfway.
Place a single fresh blueberry into the center of each cup, gently pressing it down but not fully submerging it.
Cover the blueberry with an additional small scoop of batter until the cups are about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden and a toothpick inserted near the edge comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Once cooled, dust the tops with powdered sugar for a light finishing touch before serving.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 195.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 230 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 537 mg | 11% | |
*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.
