Mini Blueberry Muffins

Mini Blueberry Muffins

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Mini Blueberry Muffins

mini blueberry

For the Love of..

There are those times when all you want to do is pop a mini muffin into your mouth or pop a couple of mini muffins into your mouth but not all at the same time, unless of course you have a big mouth:) When my grandkids stayed with us a few weeks ago they wanted mini blueberry muffins…so mini blueberry muffins it was. The mini muffins are perfect for little fingers but adults like them too. I love mini muffins, Why? For some reason I just feel better about eating a ‘mini’ muffin rather than eating a huge ‘jumbo’ size muffin…even though I love them too.

mini blueberry

Everyone’s Favorite

Mini Blueberry Muffins are super easy to make and super delicious too. They’re made with buttermilk, fresh or frozen blueberries and a touch of lemon zest. This recipe makes 48 mini blueberry muffins so you can easily freeze half a batch for later. Mini muffins made in any flavor are a great to add to your children’s lunch boxes or if you need to bring a treat to share with the classroom, mini muffins are the answer. Mini muffins are also great to make for bake sales. You can price them moderately and watch them fly out the door. Everyone loves mini muffins.

 

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Mini Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
 

Bite size muffins!

Course: Breakfast, Muffins/Scones
Cuisine: All-American
Keyword: blueberries
Servings: 8
: 453 kcal
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon grated fresh lemon zest
  • 3/4 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen
Directions
  1. Preheat oven to 375°Line 2 24-cup miniature-muffin tins with mini paper muffin liners.
  2. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, lemon zest, buttermilk, oil, sugar and vanilla extract. Stir dry ingredients gently into milk mixture. Fold in berries.
  3. Spoon batter into paper muffin liners so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, remove muffins, cool on wire racks.
Nutrition Facts
Mini Blueberry Muffins
Amount Per Serving (1 g)
Calories 453 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 16g100%
Cholesterol 55mg18%
Sodium 191mg8%
Potassium 178mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 34g38%
Protein 6g12%
Vitamin A 125IU3%
Vitamin C 2.1mg3%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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