homemade mini blueberry muffins

Name: Homemade Mini Blueberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 3/4 cup(s) sugar; 1 tablespoon(s) sugar (for top of muffins before baking); 1/2 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1/3 cup(s) vegetable oil; 1 large egg; 1/3 to 1/2 cup(s) milk; dairy and non-dairy both work; 1 1/2 teaspoon(s) vanilla; 6 to 8 ounce(s) fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

21 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Sep 22, 2018

You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries. For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes. Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 24 serving(s)

Ingredients

1 1/2 cups all purpose flour
3/4 cup sugar
1 tablespoon sugar (for top of muffins before baking)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 to 1/2 cup milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla
6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

How To Make homemade mini blueberry muffins

Step 1

Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

Step 2

MAKE BATTER Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
Step 3

BAKE MUFFINS If using a 12 or 24 mini muffin pan (metal or silicone) spray the cups if not using paper liners with non-stick cooking spray To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
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