Blueberry Mini-Muffins
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.
Servings: 24 Blueberry Mini-Muffins
Calories: 109kcal
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.
Notes
*May use frozen blueberries that have been defrosted in place of fresh blueberries.
Nutrition
Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 62mg | Potassium: 53mg | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 22mg | Iron: 0.5mg