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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Bread, Brunch, Mother's Day
Cuisine: American
Servings: 24Blueberry Mini-Muffins
Calories: 109kcal
Ingredients
1 ½cups(6.7 ounces, 190 grams) all-purpose flour
¾cup(5.25 ounces, 149 grams) granulated sugar
½teaspoonsalt
2teaspoonsbaking powder
⅓cupmilk
⅓cupvegetable oil
1large egg
1 ½teaspoonsvanilla extract
2Tablespoonssour creamor enough to bring liquid level to 1 cup
1cup(5 to 6 ounces, 150 grams) fresh blueberries*
Crumb Topping (optional)
¼cup1.75 ounces, 50 grams granulated sugar
2 ½Tablespoons0.70 ounces, 20 grams all purpose flour
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.
Notes
*May use frozen blueberries that have been defrosted in place of fresh blueberries.