Mini Blueberry Muffins Recipe- (Blueberry Mini Muffins)
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Mini Blueberry Muffins Recipe- (Blueberry Mini Muffins)
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The Best Mini Blueberry Muffins recipe is one of my personal favorites on our site. So moist and full of blueberries with the most amazing topping!
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white or brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅓ cup applesauce
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- ½ cup blueberries, fresh
- ½ cup raspberries, fresh
Topping
- ½ cup brown sugar
- 3 tablespoons all-purpose flour
- ¼ cup butter, cubed
- 2 teaspoons Cinnamon, ground more or less to taste
- cooking spray
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Instructions
- Get out and measure your ingredients. You'll need 1 cup of berries total. Use whatever kind you desire.
- Preheat your oven to 400 degrees. Prepare your muffin pan with cooking spray with or without liners and set aside.
- In a large bowl combine flour, sugar, salt and baking powder.
- Stir to combine.
- In a small bowl combine vegetable oil and applesauce.
- Whisk until blended.
- Add the milk and egg.
- Stir until blended using a whisk or handheld mixer.
- Combine with flour mixture.
- Stir until blended.
- Gently fold in blueberries using a spoon.
- Fill muffin cups right to the top edge. Next you must prepare the topping.
Topping
- Combine sugar, flour, butter, and cinnamon.
- Mix with a fork or your fingers.
- Sprinkle over muffins before baking. Use up all of it and sprinkle on top of muffins. You will be glad you did!
- Bake for 20 to 23 minutes or until lightly browned. After 5 minutes allow muffins to cool on rack.
- Enjoy every single bite!
Notes
- If possible find blueberries that are plump and evenly sized
- Yes, you can use either fresh or frozen blueberries in your mini muffins. If using frozen toss your frozen blueberries in a tablespoon or two of flour before gently adding them to batter to prevent overmixing and batter from turning blue. Bake time will increase by a few minutes as well.
- Mix until ingredients are just blended so you don't end up with dense muffins.
- To ensure even cooking, always preheat your oven to the recommended temperature before starting to bake.
- Prevent your muffins from sticking to the pan by greasing the cups with cooking spray or using paper liners.
- Use all of the crumble topping on these muffins. You'll be glad you did.
- Rotate the pan halfway through baking to ensure even baking of your mini blueberry muffins.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. This helps muffins maintain their shape while preventing sogginess from trapped steam.
Nutrition Information
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Calories
125kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
105mg
(4%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 105mg | 4% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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