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Try this simple stir-together recipe for perfectly fluffy Blueberry Mini Muffins every time—whether for breakfast or kids snack time. (These are perfect for kids who love Little Bites muffins!)
Mini Blueberry Muffins
We’ve been on a serious muffin kick lately—even more than usual!—and while my kids are always up for Mini Chocolate Chip Muffins, this blueberry version is a close second. It’s easy to stir together and is bursting with fruit.
And since I know that some kids don’t always like all fruits in their fresh form, adding them to a muffin can be a nice way to change up how you serve them.
Plus, you can make these with fresh or frozen berries, so you can use what’s easier for you or what you have on hand.
Ingredients You Need
To make this recipe you’ll need:
TIP: You can use fresh or frozen berries. Frozen berries may make the batter sort of freeze together a little and may look a little tie dyed…it still works though!
Step-by-Step Instructions
Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.
- Stir together the dry ingredients.
- Whisk the wet ingredients until very smooth.
- Stir the wet and dry ingredients together.
- Fold in the berries.
- Portion into a mini muffin pan.
- Bake!
TIP: You can also use a regular size muffin pan. You’ll just need to extend the baking time.
Frequently Asked Questions
Yes, you can use frozen regular or wild blueberries (the mini ones). Just know that if they start to thaw before you stir them in, the batter may look at little tie-dyed.
You can store them at room temperature for 3-5 days (they store so well!) or you can freeze some of the batch for a future week. We like them at room temperature but you could also heat briefly if you wanted to serve them warm.
We usually have them with simple foods like fruit or milk, or you could do a smoothie, cheese, easy raw veggies, or another favorite.
Best Tips for Success
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that’s what you have.
- You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Or use nondairy milk (and the batter will be a lot runnier but it will still work).
- Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
- Gluten-free: Use cup for cup gluten-free all purpose flour.
- Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount. Check for doneness on the lower end of the baking time.
- Lower sugar: Reduce the sugar to ¼ cup if desired.
- Dice up as needed for younger eaters.
- You may also like Blueberry Banana Oatmeal Muffins, Zucchini Blueberry Muffins, Blueberry Banana Bread, and Yogurt Muffins.
Please rate and comment below if you enjoy the recipe. I love hearing from you all!
Favorite Blueberry Mini Muffins
Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (Like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup sugar (or maple syrup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek whole milk yogurt (or regular style yogurt)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1 cup blueberries
- 1 tablespoon fresh lemon zest and fresh lemon juice, OR 1 teaspoon cinnamon (optional)
Instructions
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Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
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In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, stir together the yogurt, eggs, butter, and vanilla.
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Gently stir the yogurt mixture into the flour mixture.
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Stir in the blueberries.
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Divide batter among the prepared muffin tin, filling about to the edge. (You’ll use about 1 ½ tablespoon in each mini muffin cup.)
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Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
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(To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)
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Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
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Serve slightly warmed or at room temperature.
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
- I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that’s what you have.
- You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
- Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Or use nondairy milk (and the batter will be a lot runnier but it will still work).
- Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
- Gluten-free: Use cup for cup gluten-free all purpose flour.
- Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount. Check for doneness on the lower end of the baking time.
- Lower sugar: Reduce the sugar to ¼ cup if desired.
- Add lemon zest or cinnamon for additional flavor. They’re great plain, but those are nice adds!
Nutrition
Serving: 2muffinsCalories: 123kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 147mgPotassium: 57mgFiber: 1gSugar: 7gVitamin A: 165IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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