Homemade Mini Blueberry Muffins
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.
1 1/2 call purpose flour
1 Tbspsugar (for top of muffins before baking)
2 tspbaking powder
1/3 cvegetable oil
1/3 to 1/2 cmilk; dairy and non-dairy both work
1 1/2 tspvanilla
6 to 8 ozfresh or frozen blueberries; see note below about frozen berries (about 1 cup)
How to Make Homemade Mini Blueberry Muffins
- 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.
- 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.
- 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.