Easy Mini Blueberry Muffins: Your Perfect Snack for Any Day
Enjoy these easy mini blueberry muffins any day of the week – perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, melted butter, egg, and vanilla extract; mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Fill each muffin cup about 2/3 full with batter.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before transferring to wire racks.
Notes
- For extra flavor, consider adding lemon zest to the batter.
- These muffins can be frozen; just reheat them in the microwave before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 8g
- Sodium: 102mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg