Go Back
Mini Blueberry Muffins

Mini Blueberry Muffins Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 (4 muffins per serving)
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour, plus 1 tablespoon for the blueberries
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 1/3 cup neutral oil
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries, rinsed and dried

Method
 

  1. Preheat oven to 375°F and line a 24-cup mini muffin tin. In a large bowl, whisk the 1 1/2 cups flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the buttermilk, egg, oil, and vanilla until smooth.
  3. Toss blueberries with the extra tablespoon of flour. Pour wet mixture into dry, add blueberries, and fold just until no dry flour remains.
  4. Scoop batter into tin, filling cups 3/4 full. Bake 10 to 12 minutes until tops spring back and a toothpick comes out clean. Cool in pan 5 minutes, then remove and serve warm.

Notes

If you use paper liners, peel them while the muffins are still gently warm; the berry juice can cause sticking as they cool. Greased tins without liners release a little easier for mini muffins.