These Blueberry Mini Muffins are moist and fluffy – the perfect morning treat, if they last that long. They’re not only delicious, but also very easy to make.
Ingredients
I used the following ingredients for the Blueberry Mini Muffins: All purpose flour, granulated sugar, baking powder, salt, milk, vegetable oil, egg, sour cream, and vanilla extract.
Making the Blueberry Mini Muffins
To make the Blueberry Mini Muffins I first whisked together the flour, sugar, baking powder, and salt in bowl. Then I added liquid ingredients, which I had whisked together in a measuring cup, – milk, oil, egg, vanilla extract, and sour cream to make 1 cup. After a quick mix with a spatula to combine the dry and wet ingredients, I added the blueberries. Next I mixed the batter just until everything was combined. A key to good muffins is not overworking the batter.
I used a 1½-inch ice cream scoop to add the batter into the cups of a mini-muffin pan. However, I first sprayed the pan with non-stick baking spray.
I baked the mini muffins in a preheated 375° F oven for about 15 minutes, until they were golden brown. Then I removed them from the pan to cool on a wire rack.
I ended up with 24 absolutely delicious Blueberry MiniMuffins! The Master Taste Tester agreed. The next time that I make them, I think I’ll add some lemon zest. Yum!
If you’d like to try some more yummy mini muffin recipes, check out my Doughnut Mini Muffins or Banana Craisin Mini Muffins.
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Recipe
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Blueberry Mini-Muffins
Ingredients
- 1 ½ cups (6.7 ounces, 190 grams) all-purpose flour
- ¾ cup (5.25 ounces, 149 grams) granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons sour cream or enough to bring liquid level to 1 cup
- 1 cup (5 to 6 ounces, 150 grams) fresh blueberries*
Crumb Topping (optional)
- ¼ cup 1.75 ounces, 50 grams granulated sugar
- 2 ½ Tablespoons 0.70 ounces, 20 grams all purpose flour
- 2 Tablespoons 1 ounce, 28 grams unsalted butter, cubed
- ¾ teaspoon ground cinnamon
Instructions
- Preheat oven to 375° F. Grease mini muffin cups or line with mini muffin liners.
- Whisk together 1-½ cups flour, ¾ cup sugar, salt and baking powder. Place milk into 1 cup measuring cup; add vegetable oil, the egg, vanilla extract, and enough sour cream to measure 1 cup. Mix this with flour mixture. Fold in blueberries. Fill mini muffin cups right to the top, and sprinkle with crumb topping mixture if desired.
Crumb Topping
- Mix together ½ cup sugar, 2-½ Tablespoons flour, 2 Tablespoons butter, and ¾ teaspoon cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 15 minutes in the preheated oven, or until done. Yield: 24 mini-muffins.
Colleen says
Delicious and easy. I wouldn’t change anything about the recipe or directions! Thank you for sharing.
Chula King says
So glad that they turned out for you Colleen!
Chula
Sharon Rigsby says
These muffins look delicious! I’m definitely going to try out this recipe!
c2king says
I hardly had enough left to photograph! I’m going to make another batch this evening with the rest of the blueberries, and try adding some lemon zest.