5.0 from 9 votes
Mini Blueberry Muffins
Fresh and delicious mini blueberry muffins come together easily and can be easily adapted to fit your needs.
Prep Time
13 mins
Cook Time
13 mins
Total Time
25 mins
Servings: 40 mini muffins
Calories: 68 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 cups blueberries fresh or frozen
- turbinado sugar for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Spray a mini muffin tin with baking spray and set aside. If using fresh blueberries, rinse them well and allow them to drain in a colander before drying them on paper towels.
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, cream the butter and sugar together until pale and fluffy with a hand mixture, about 2 minutes. (You can also use a stand mixer to prep these muffins.) Add the eggs, one at a time, beating well after each addition. Add lemon zest and vanilla and mix well to combine.
- Add half of the dry ingredients to the wet mixture and mix until just combined. Mix in the buttermilk, then all but about 2 tablespoons of the remaining flour mixture, mixing until just combined.
- Add the blueberries to the bowl with the remaining flour and toss to coat, then fold them into the batter with a rubber spatula.
- Divide the batter into the muffin tin cavities. Sprinkle the tops with the turbinado sugar, then bake for 5 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking for another 5 to 7 minutes, until golden brown and fully baked.
Cup of Yum
Notes
- Storage: Store leftover mini blueberry muffins at room temperature for up to 3 days. Freezing muffins: You can also freeze the muffins for later. To freeze, cool the muffins completely, then store in a freezer safe airtight container or ziplock bag. Thaw before serving.
Nutrition Information
Calories
68kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
22mg
(1%)
Potassium
41mg
(1%)
Fiber
0.4g
(2%)
Sugar
5g
(10%)
Vitamin A
93IU
(2%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 40mini muffins
Amount Per Serving
Calories 68
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 22mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.