Pin This 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 mini blueberry muffins at a family brunch and they disappeared quickly everyone loved them.
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
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Pin This These muffins always bring my family together on weekend mornings, sharing smiles and second helpings.
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
Each mini muffin contains approximately 65 calories, 2.3 g total fat, 10.4 g carbohydrates, and 1.1 g protein.
Pin This Enjoy these delicious mini muffins fresh from the basket for the best flavor and texture.
Recipe Q&A
- → What makes mini blueberry muffins different?
The small size allows for quicker baking and easy portioning, ideal for snacking or brunch presentations.
- → Can I use frozen blueberries?
Yes, frozen blueberries can be used directly without thawing to prevent the batter from turning purple.
- → How do I prevent blueberries from sinking?
Gently fold blueberries into the batter and avoid overmixing to keep them evenly distributed.
- → What’s the purpose of coarse sugar on top?
Sprinkling coarse sugar before baking adds a crunchy finish and subtle sweetness to the muffins.
- → Can these be made dairy-free?
Substitute whole milk with plant-based alternatives and use vegetable oil to keep the muffins moist.