Mini Blueberry Muffins
Discover the joy of baking with our best ever mini blueberry muffins recipe. These delightful, bite-sized treats are perfect for breakfast, snacks, or any occasion. This guide provides a step-by-step approach to creating moist, flavorful muffins that everyone will love. Learn the secrets to achieving the perfect texture and taste in every bite.
Equipment
- Mini Muffin Tin
- Mixing bowls
- Whisk
- Toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- 1/3 cup melted butter
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
Other
- 1 cup fresh blueberries or frozen
Instructions
- Preheat your oven to 375°F (190°C). Prepare a mini muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, mix the melted butter, egg, milk, and vanilla extract. Ensure the butter isn’t too hot to avoid cooking the egg.
- Add the wet ingredients to the dry ingredients. Stir until just combined. The batter should be slightly lumpy. Avoid over-mixing to keep the muffins tender.
- Gently fold in the blueberries. Be careful not to crush them. Even distribution is essential for consistent flavor.
- Fill each mini muffin cup about ¾ full. This leaves room for the muffins to rise without overflowing.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Watch them closely to prevent burning.
- Let the mini blueberry muffins cool in the tin for a few minutes. Afterward, transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Tips for Baking Perfect Mini Blueberry Muffins:
Use room temperature ingredients for better emulsification.
Avoid over-mixing the batter to prevent tough muffins.
Gently fold in the blueberries to avoid crushing them.
Use a toothpick to check for doneness.
Cool the muffins on a wire rack to prevent soggy bottoms. Serving Suggestions:
Serve warm with butter or jam.
Pack in lunchboxes for a tasty treat.
Dust with powdered sugar for an elegant touch.
Serve with whipped cream or a scoop of ice cream.
Use room temperature ingredients for better emulsification.
Avoid over-mixing the batter to prevent tough muffins.
Gently fold in the blueberries to avoid crushing them.
Use a toothpick to check for doneness.
Cool the muffins on a wire rack to prevent soggy bottoms. Serving Suggestions:
Serve warm with butter or jam.
Pack in lunchboxes for a tasty treat.
Dust with powdered sugar for an elegant touch.
Serve with whipped cream or a scoop of ice cream.