Introduction
Mini blueberry muffins are a delightful treat that combines the sweetness of blueberries with a light, fluffy texture. Perfect for breakfast, snacks, or even dessert, these little muffins are sure to please everyone in the family. Not only are they simple to make, but they also pack a nutritious punch, making them a great option for those looking to include fruit in their diet.
Detailed Ingredients with measures
Flour: 1 cup
Baking powder: 1 teaspoon
Salt: 1/4 teaspoon
Sugar: 1/3 cup
Milk: 1/2 cup
Vegetable oil: 1/4 cup
Egg: 1 large
Vanilla extract: 1 teaspoon
Blueberries: 1 cup (fresh or frozen)
Prep Time
Prep time for these mini blueberry muffins is approximately 10 minutes. This includes gathering ingredients and mixing them together to create the batter.
Cook Time, Total Time, Yield
Cook time is around 15-18 minutes in a preheated oven at 350°F (175°C). The total time spent, including preparation and cooking, is about 30 minutes. This recipe yields around 12 mini muffins, making it a great batch for sharing or simply enjoying throughout the week.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin by greasing it or lining it with mini muffin liners.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the melted butter, sugar, egg, and vanilla extract. Whisk the ingredients until they are well blended.
Step 4: Combine Mixtures
Pour the wet mixture into the dry ingredients. Gently stir the mixture until just combined, ensuring not to overmix.
Step 5: Fold in Blueberries
Gently fold in the fresh or frozen blueberries into the batter, being careful to avoid breaking them.
Step 6: Fill Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool the Muffins
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Blueberry Options
You can use fresh or frozen blueberries for this recipe, but if using frozen, do not thaw them prior to adding to the batter.
Note 2: Storage
Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Note 3: Freezing Muffins
These muffins can be frozen for longer storage. Place them in a freezer-safe container or bag, and they can last up to 3 months in the freezer.
