Pin It Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
I enjoy making these mini blueberry muffins for family brunches because they bring everyone together around the table.
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Pin It This recipe always brings a smile to our family table, making brunch feel extra special and cozy.
Serving Suggestions
Serve warm with whipped butter or fruit preserves for a delightful treat.
Dietary Notes
Vegetarian friendly and contains wheat gluten, egg, and milk. Check for allergen concerns as necessary.
Additional Tips
Pair with light sparkling wine or fresh orange juice to complement the muffins perfectly.
Pin It These mini blueberry muffins make for a perfect bite every time, bringing joy to both mornings and afternoons.
Recipe Questions & Answers
- → What is the best way to keep blueberries from sinking?
Gently fold blueberries into the batter at the end to prevent them from sinking during baking.
- → Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing to avoid adding extra moisture to the batter.
- → How do I achieve a crunchy sugar topping?
Sprinkle coarse sugar on top before baking to create a subtle crunchy finish.
- → What pan is recommended for these muffins?
A mini muffin pan lined with paper liners or lightly greased cups works best for uniform baking.
- → How can I add a citrus flavor twist?
Incorporate 1 teaspoon of grated lemon zest into the batter for a bright, lemony note.
- → What are good serving suggestions?
Serve warm with whipped butter or fruit preserves; pair with sparkling wine or fresh orange juice for brunch.