Description
These mini blueberry muffins are the perfect bite-sized treat, soft and fluffy with just the right balance of sweetness. Bursting with juicy blueberries and a touch of cinnamon, these mini muffins are perfect for breakfast, a snack, or a quick dessert. They’re easy to make, and you can customize them to suit your dietary needs—try swapping in whole wheat flour or making them dairy-free. These muffins are a crowd-pleaser and will quickly become a staple in your baking repertoire.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup white whole wheat flour (60g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon ground cinnamon (1g)
- 1/4 teaspoon salt (1g)
- 1/2 cup sugar (100g) (or maple syrup for a healthier option)
- 1/2 cup milk (120ml) (use almond milk for dairy-free)
- 1/4 cup melted coconut oil (60ml) (or butter)
- 1 large egg (50g) (or flax egg for a vegan option)
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups fresh or frozen blueberries (225g)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a mini muffin pan with paper liners.
- In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the sugar, milk, melted coconut oil, egg (or flax egg), and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries, taking care not to crush them.
- Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
- Bake for 12-14 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container.
Notes
- For fluffier muffins, avoid overmixing the batter. Stir until just combined.
- You can substitute the all-purpose flour with whole wheat flour for a more wholesome version.
- To make these muffins dairy-free, use almond or oat milk and substitute coconut oil for butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, muffins
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: mini blueberry muffins, healthy mini muffins, homemade muffins, blueberry muffins recipe, easy muffin recipe