Are you craving a delightful treat that's both easy to make and incredibly delicious? Look no further! These mini blueberry muffins are the perfect answer. They're bursting with juicy blueberries, wonderfully moist, and so easy to whip up, even on a busy weeknight. Perfect for breakfast, brunch, an afternoon snack, or even a delightful dessert, these little gems are guaranteed to be a crowd-pleaser. This recipe offers a simple approach to homemade cooking, resulting in a healthy and satisfying treat that's far superior to store-bought options. Get ready to experience the joy of baking with this foolproof recipe!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ¼ cup granulated sugar for sprinkling on top
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease it well. This ensures easy removal of your perfectly baked muffins.
Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This simple step ensures even distribution of the leavening agents for a light and fluffy muffin.
Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Then, gently stir in the milk. Don't overmix; a few lumps are okay.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough muffins.
Blueberries: Gently fold in the blueberries. Again, avoid overmixing.
Fill the Cups: Fill each mini muffin liner about ¾ full. If you're adding a sugar topping, sprinkle a small amount of granulated sugar over each muffin.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Mini Blueberry Muffins:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Use fresh blueberries if possible: Fresh blueberries offer the best flavor and texture.
- Room temperature ingredients: Using room temperature ingredients helps the batter combine more evenly.
- Check for doneness: Start checking for doneness around the 15-minute mark to avoid overbaking.
Variations:
- Lemon Blueberry Muffins: Add the zest of one lemon to the batter.
- Streusel Topping: Make a streusel topping by combining ½ cup flour, ¼ cup brown sugar, ¼ cup oats, and 2 tablespoons of melted butter. Sprinkle on top before baking.
- Other Berries: Substitute other berries like raspberries, blackberries, or strawberries.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 100-120
- Fat: 4-6g
- Carbohydrates: 18-20g
- Sugar: 8-10g
- Protein: 2-3g
These mini blueberry muffins are a fantastic addition to any meal or snack time. They are quick to prepare, easy to customize, and incredibly delicious. Enjoy baking these easy recipes and sharing them with your loved ones! They make a wonderful healthy meal option, perfect for a quick dinner idea or a delightful homemade treat. These are truly some of the best recipes for a simple yet satisfying baked good.