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

Scale

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