Mini blueberry muffins are the perfect bite-sized treats that your kids will reach for over and over again. Great for school lunches or a quick snack when the hangries strike, this is a recipe you’ll want to keep in rotation for years to come.
Mini Blueberry Muffins
Mini blueberry muffins are the perfect bite-sized treats that your kids will reach for over and over again. Great for school lunches or a quick snack when the hangries strike, this is a recipe you’ll want to keep in rotation for years to come.
Ingredients:
- 1/3 cup oil
- 1/2 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2/3 cup milk plant-based or cow’s milk
- 1 cup blueberries fresh or frozen
Instructions:
- Preheat your oven to 400°F. Spray your mini muffin pan with cooking spray or line with mini muffin liners and set aside.
- In a large mixing bowl, combine oil and sugar. Add in eggs and lightly beat with a hand mixer and set aside.
- In a medium sized bowl, combine flour, baking powder, and salt. Whisk to combine and set aside.
- Grab your large bowl with the egg, sugar, and oil mixture and, using your hand mixer alternate between adding the flour mixture and the milk. It should go flour, mix, milk, mix, flour, mix, milk, mix, flour, mix.
- Add the blueberries to the bowl and gently fold in.
- Fill the muffin cups 2/3 full with the batter.
- Bake for 12-15 minutes or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before transferring to a wire rack to cool. Continue until all batter has been used.
- Store in the refrigerator or freeze so you can grab and go whenever you want one!
Notes:
You can make these in a regular muffin tin if you don’t have (or want) a mini one. Adjust cook time to 18-20 minutes or until the tops are springy to the touch.