Save to Pinterest Delightful, bite-sized blueberry muffins served in a charming basket perfect for brunch gatherings or as a sweet snack on the go.
I first served these muffins at a family brunch and they disappeared quickly everyone loved their fluffy texture and burst of blueberries.
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour 3/4 cup (150 g) granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil 2/3 cup (160 ml) whole milk 1 tsp pure vanilla extract 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Combine Mixtures:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Add Blueberries:
- Carefully fold in the blueberries.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Add Topping (Optional):
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Bake:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Serve:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save to Pinterest These muffins have become a beloved treat in my family perfect for sharing at weekend brunches or as an after-school snack for the kids.
Notes
For a lemony twist add 1 tsp grated lemon zest to the batter. Substitute half the flour for whole wheat flour for added fiber. Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.
Required Tools
Mini muffin pan Mixing bowls Whisk Measuring cups and spoons Wire rack Basket and napkin for serving
Nutritional Information
Calories: 65 Total Fat: 2.3 g Carbohydrates: 10.4 g Protein: 1.1 g per mini muffin
Save to Pinterest Enjoy these mini muffins warm with your favorite beverage and share them with loved ones for a delightful treat.
Recipe FAQs
- → What type of flour is best for these muffins?
All-purpose flour provides a tender crumb, but substituting half with whole wheat flour adds fiber and a nuttier flavor.
- → Should frozen blueberries be thawed before baking?
No need to thaw; folding frozen blueberries directly into the batter helps keep their shape and prevents color bleeding.
- → Can I add a crunchy topping?
Sprinkling coarse sugar atop the batter before baking creates a pleasant crunchy contrast to the soft muffin.
- → How do I prevent overmixing the batter?
Fold wet and dry ingredients gently until just combined to maintain a light texture without toughening.
- → What serving suggestions complement these mini muffins?
Serve warm with butter or fruit preserves, alongside fresh orange juice or sparkling wine for brunch.
- → Can I add a citrus twist to the flavor?
Adding a teaspoon of grated lemon zest brightens the muffins with a fresh, zesty note.