Nut-Free Mini Blueberry Muffins
Bite into the perfect blend of sweetness and tang with these Nut-Free Mini Blueberry Muffins—an allergy-friendly treat that doesn't compromise on flavor! These moist, fluffy muffins are packed with juicy bursts of fresh blueberries in every bite and are made without any nuts, making them ideal for lunchboxes, parties, or anyone with nut allergies. With just a few pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla, these miniature delights come together effortlessly in under 35 minutes. Topped with a sprinkle of sugar for a delicate crunch, they're the ultimate grab-and-go breakfast or snack. Plus, their small size ensures perfect portion control and makes them as adorable as they are delicious. Ideal for busy mornings, family gatherings, or just a quick sweet craving, these nut-free mini muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 1 large Egg
- 0.5 cup Milk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon Extra granulated sugar for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease with non-stick spray.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and egg. Whisk until light and fluffy.
Add the milk, melted butter, and vanilla extract to the egg mixture, and whisk until well combined.
Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. The batter should be slightly lumpy.
Gently fold the fresh blueberries into the batter until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
Sprinkle extra granulated sugar over the top of each muffin if desired for added sweetness and a slight crunch.
Bake in the preheated oven for 15-18 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.
Serve warm or at room temperature. Enjoy your nut-free mini blueberry muffins!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 134.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 589 mg | 13% | |
*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.
