Save Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
Preparation Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Preheat the oven to 375°F (190°C):
- Line a mini muffin pan with paper liners or lightly grease each cup.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Combine mixtures:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Add blueberries:
- Carefully fold in the blueberries.
- Fill muffin cups:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Add topping (optional):
- Sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Bake:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Serve:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save Preparation and serving bring joy to brunch with family and friends.
Notes
Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.
Required Tools
Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, wire rack, basket and napkin for serving
Allergen Information
Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.
Save Enjoy these mini blueberry muffins warm or at room temperature for the best flavor.
Recipe FAQs
- → What baking tools are needed for these muffins?
A mini muffin pan, mixing bowls, whisk, measuring cups and spoons, and a wire rack for cooling are required. A basket and napkin make for charming presentation.
- → Can I use frozen blueberries for this dish?
Yes, frozen blueberries can be used directly without thawing to prevent them from bleeding into the batter.
- → How do I ensure the muffins are moist and tender?
Carefully fold wet ingredients into dry to avoid overmixing, preserving a tender crumb. Using oil and milk contributes to moistness.
- → Are there easy variations to enhance flavor?
Adding lemon zest or substituting some flour with whole wheat can add brightness and fiber to the muffins.
- → What are good serving suggestions?
Serve warm with whipped butter or fruit preserves. Pairing with fresh orange juice or sparkling wine complements brunch occasions.
- → How long should the muffins cool before serving?
Allow them to cool in the pan for 5 minutes then transfer to a wire rack to cool completely to maintain texture and flavor.