Mini Blueberry Muffins
These soft Mini Blueberry Muffins are loaded with fresh blueberries and have the best bakery style texture. They are the perfect on-the-go snack or breakfast option.
EQUIPMENT
- muffin pan - mini size, 24 count
- piping bag - disposable, 18 inch
- wire cooling rack - non-stick metal
INGREDIENTS
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup milk - whole, room temperature
- 2 eggs - room temperature
- ¼ cup avocado oil - or vegetable oil/canola oil
- 2 tablespoons unsalted butter - melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup blueberries
INSTRUCTIONS
- Set oven to 425 °F. Lightly grease a 24 count mini muffin pan with non-stick cooking spray.
- In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Remove 1 tablespoon of the mixture and toss with the blueberries, set aside.
- In a separate large bowl, lightly beat together the wet ingredients: milk, eggs, avocado oil, melted unsalted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
- Add the blueberries and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
- Divide batter equally, filling the cavities to the top. ELIZABETH'S NOTE: The easiest way to do this is by putting the batter in a large piping bag or gallon bag. Snip off the tip and pipe it into the muffin pan.
- Bake for 5 minutes. Reduce heat to 350 °F and continue to bake for another 8 to 10 minutes, until done. The muffins will be light brown on the top and sides, plus the top will spring back to the touch.
- Let the Mini Blueberry Muffins cool for 5 minutes. Carefully remove them from the pan and transfer to a wire rack. Cool completely before enjoying.
RECIPE NOTES
STORING INFORMATION
- At room temperature, in an airtight container or bag, for 3 to 4 days.
- In the refrigerator, in an airtight container or bag, for 1 week.
- In the freezer, in an airtight container or bag, for up to 3 months. Thaw at room temperature or in the microwave.
- Feel free to portion out 2 or 3 mini muffins into snack sized bags and store as desired using the recommendations above.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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