Mini Blueberry Muffins
Soft, fluffy, and bursting with juicy blueberries in every bite, these Mini Blueberry Muffins are the perfect portable treat for breakfast, brunch, or an anytime snack. Made with simple pantry staples like all-purpose flour, melted butter, and fresh blueberries, these muffins come together in just 30 minutes, making them a quick and easy baking project for busy mornings or last-minute cravings. Coating the blueberries with flour ensures they stay evenly distributed throughout the tender batter, while a touch of vanilla extract lends a warm, comforting aroma to each bite. Ideal for small hands and big appetites alike, these bite-sized delights are great for sharing—or keeping all to yourself! Serve them fresh from the oven or store them in an airtight container for up to three days of snackable bliss.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.25 teaspoon of salt.
In a medium bowl, whisk together 0.75 cup of granulated sugar and 0.5 cup of melted unsalted butter until smooth.
Add 2 large eggs to the sugar-butter mixture, one at a time, mixing well after each addition.
Stir in 1 teaspoon of vanilla extract and 0.5 cup of milk into the wet ingredients until well combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture with a spatula until just combined. Be careful not to over-mix.
In a small bowl, toss 1 cup of fresh blueberries with 1 tablespoon of flour to coat them. This will prevent them from sinking to the bottom of the muffins.
Gently fold the floured blueberries into the muffin batter.
Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your mini blueberry muffins fresh or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 329.2 g | 120% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 172.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 676 mg | 14% | |
*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.
