Mini Blueberry Muffins Basket Recipe
Introduction
These mini blueberry muffins are perfectly bite-sized treats bursting with fresh flavor. Light, moist, and topped with a hint of crunchy sugar, they’re ideal for breakfast, snacks, or a charming addition to any brunch spread.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 2/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Step 1: Preheat your oven to 375°F. Line a mini muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Step 3: In a separate bowl, whisk the vegetable oil, whole milk, vanilla extract, and egg until thoroughly blended.
- Step 4: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Step 5: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter.
- Step 6: Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
- Step 7: Optionally, sprinkle the tops of the muffins with coarse sugar to add a delightful crunch after baking.
- Step 8: Bake for 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Step 9: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 10: Arrange the mini muffins in a decorative basket lined with a cloth napkin for a charming presentation, perfect for serving.
Tips & Variations
- For extra flavor, add a zest of lemon or orange to the batter.
- Use frozen blueberries straight from the freezer without thawing to prevent color bleeding and sogginess.
- Substitute vegetable oil with melted coconut oil for a subtle tropical twist.
- Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Storage
Store cooled mini blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a 350°F oven for 5 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing. Adding them frozen helps prevent the batter from turning purple and keeps the muffins from becoming too wet.
Why shouldn’t I overmix the batter?
Overmixing develops gluten which can make muffins tough or dense. Gently folding just until combined ensures a soft, tender crumb.
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Mini Blueberry Muffins Basket Recipe
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
Description
These Mini Blueberry Muffins are delightful bite-sized treats, bursting with fresh blueberries and a hint of vanilla. Perfectly tender and lightly sweetened, they make an ideal snack or breakfast option. Baked to golden perfection and optionally topped with coarse sugar for a subtle crunch, these muffins are both charming and delicious.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup vegetable oil
- 2/3 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 large egg
Additional Ingredients
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Prepare Oven and Pan: Preheat your oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup so the muffins don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, whole milk, vanilla extract, and egg together until the mixture is thoroughly blended.
- Incorporate Wet Into Dry: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix which can make the muffins tough.
- Add Blueberries: Carefully fold in the fresh or frozen blueberries to distribute them evenly throughout the batter without crushing them.
- Portion Batter: Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full to allow room for rising.
- Add Optional Topping: Sprinkle coarse sugar over each muffin batter cup for a crunchy, sweet topping if desired.
- Bake: Place the muffin pan in the preheated oven and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
- Serve: Arrange the mini muffins in a decorative basket lined with a cloth napkin for an inviting presentation perfect for any occasion.
Notes
- Do not thaw frozen blueberries before adding to the batter to avoid color bleeding and soggy muffins.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- Coarse sugar topping adds a nice crunch and decorative touch but can be omitted for a softer top.
- Mini muffins bake faster than regular muffins; watch closely to prevent overbaking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: mini blueberry muffins, bite-size muffins, blueberry snack, breakfast muffins, easy muffin recipe, baked blueberry treats
