Easy Bake Oven Blueberry Muffins
Whip up a batch of delightful Easy Bake Oven Blueberry Muffins, the perfect treat for pint-sized bakers and snack enthusiasts alike! This quick and easy recipe brings together pantry staples like all-purpose flour, sugar, and baking powder, with a burst of juicy blueberries for a naturally sweet flavor. Ready in under 30 minutes, these mini muffins are tender, lightly golden, and irresistibly moist, thanks to a splash of milk and a touch of vanilla extract. Designed to fit perfectly in your Easy Bake Oven, the recipe is scaled for small portions, making it ideal for little hands and small appetites. Serve these bite-sized baked goodies as a fun weekend treat, a kid-approved breakfast, or a sweet addition to your afternoon tea. With simple instructions and minimal cleanup, this recipe is a must-try for family fun in the kitchen!
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 2 tablespoons Sugar
- 0.5 teaspoon Baking powder
- 0.125 teaspoon Salt
- 2 tablespoons Milk
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Vanilla extract
- 2 tablespoons Fresh or frozen blueberries
- Non-stick cooking spray
Instructions
Preheat your Easy Bake Oven for 15 minutes to ensure it is at the right temperature before baking.
In a small mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In another small bowl, whisk together milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix as this can result in dense muffins.
Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Lightly coat the Easy Bake Oven muffin pan with non-stick cooking spray.
Spoon the batter evenly into the muffin wells, filling each about 3/4 full.
Carefully place the muffin pan in the Easy Bake Oven and bake for approximately 15-16 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
Using oven mitts or a towel, carefully remove the muffin pan from the oven and let the muffins cool for 5 minutes in the pan.
Gently transfer the muffins to a wire rack or plate to cool completely before serving.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 56.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 341 mg | 7% | |
*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.
