Mini Blueberry Muffin Recipe: A Bite-Sized Delight

These mini blueberry muffins are perfect for a quick breakfast, a delightful snack, or an impressive addition to any brunch spread. This recipe focuses on simplicity and deliciousness, ensuring perfectly moist and flavorful muffins every time. Forget those dry, crumbly disappointments – this recipe guarantees a delightful bite-sized treat!

Ingredients You'll Need:

This recipe makes approximately 24 mini muffins. Adjust ingredient quantities as needed for a larger or smaller batch.

• 1 ½ cups all-purpose flour: Provides the structure for your muffins.
• ½ cup granulated sugar: Sweetens the muffins to perfection. Adjust to your preference.
• 2 teaspoons baking powder: The leavening agent, crucial for fluffy muffins.
• ¼ teaspoon baking soda: Works in conjunction with baking powder for optimal rise.
• ¼ teaspoon salt: Enhances the flavors. Don't skip this!
• 1 cup milk: Provides moisture and helps bind the ingredients. You can use whole milk, 2%, or even almond milk for a dairy-free option.
• ¼ cup unsalted butter, melted: Adds richness and flavor. Let it cool slightly before adding.
• 1 large egg: Binds the ingredients and adds richness.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 1 ½ cups fresh or frozen blueberries: The star of the show! If using frozen, no need to thaw.

Step-by-Step Instructions:

Getting Started: Preheat and Prep

1. Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners. This prevents sticking and makes for easy cleanup.

Combining Dry and Wet Ingredients:

2. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
3. Combine wet ingredients: In a separate bowl, whisk together the melted butter (slightly cooled), milk, egg, and vanilla extract.

Bringing it All Together:

4. Gently fold wet into dry: Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
5. Fold in blueberries: Gently fold in the blueberries.

Baking Your Mini Masterpieces:

6. Fill muffin cups: Fill each mini muffin cup about ¾ full.
7. Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Cooling and Serving:

8. Cool: Let the mini blueberry muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Mini Blueberry Muffin Perfection:

• Don't overmix: Overmixing develops gluten, resulting in tough muffins.
• Use fresh blueberries: Fresh blueberries offer the best flavor and texture.
• Don't overfill muffin cups: Overfilling will result in muffins that spill over and don't bake evenly.
• Check for doneness: Use a toothpick to ensure they're fully baked. If it comes out with wet batter, bake for a few more minutes.
• Store properly: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations:

• Lemon Blueberry Muffins: Add the zest of one lemon to the batter.
• Streusel Topping: Make a simple streusel topping by combining flour, brown sugar, and butter, and sprinkle it over the muffins before baking.
• Chocolate Chip Blueberry Muffins: Add ½ cup chocolate chips to the batter.

This mini blueberry muffin recipe is a guaranteed crowd-pleaser. Enjoy the delicious results of your baking endeavors! Remember to share your creations and tag us – we'd love to see your mini muffin masterpieces!