Mini Blueberry Muffins
These easy mini blueberry muffins are perfectly fluffy, tender, and delicious. With fresh blueberry flavor in every bite, this moist muffin recipe makes the perfect portable breakfast or anytime treat.
- Prep time
- 12 min
- Cook time
- 13 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Granulated sugar
- 113 g Unsalted butter (room temperature)
- 1 Egg
- 1 teaspoon Vanilla extract
- 150 g All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 150 g Whole milk (room temperature)
- ½ teaspoon Baking soda
- ½ teaspoon White vinegar
- 130 g Blueberries (fresh works best)
Instructions
- 1
Prepare your mini muffin tin and grease with butter throughout. Pre-heat oven to 175C / 347F (no fan)
- 2
In a large bowl, cream room temperature butter with sugar with an Electric hand mixer then mix in the egg and vanilla extract
- 3
Sift dry ingredients together (flour, baking powder, salt) then fold in using a rubber spatula alternating with the room temperature milk, finishing with the dry ingredients.
- 4
In a small bowl, mix vinegar with baking soda. It will be super bubbly, fold into the muffin batter quickly then fold in half of the blueberries.
- 5
Pipe or spoon and muffin batter into the cavities of your muffin tin then place the other half of the blueberries on top of the batter equally between the cavities.
- 6
Bake the mini blueberry muffins for about 13 minutes
- 7
Serve the muffins fresh or store them at room temperature for 2-3 days in air-tight container