Mini Blueberry Muffins Recipe
These easy and delicious mini blueberry muffins are the perfect on-the-go breakfast, lunchbox addition, or after-school snack.
Servings: 55 -65 mini muffins
Calories: 52kcal
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F and either grease your mini muffin tin or line it with mini paper liners.
- To make the batter, whisk the flour with the baking powder, baking soda, and salt in one bowl. In another bowl, stir together the butter with the sugars, then add eggs, milk, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared mini muffin tin.
- Bake at 350°F for 12-13 minutes. Let cool slightly in the pan, then remove to a wire rack to cool completely.
Notes
- These muffins will store great in an airtight container for three days at room temperature or three months in the freezer!
Nutrition
Serving: 1mini muffin | Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Sugar: 4g
