Best Blueberry Mini Muffins Recipes

BLUEBERRY MINI MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS

Steps:

• Preheat oven to 375 deg. F.
• Whisk dry ingredients and mix-ins in one bowl and set aside.
• Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
• Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.

ANNA'S BLUEBERRY MINI MUFFINS

Steps:

• Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
• Whisk oil, honey, eggs, yogurt and orange zest to blend.
• Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
• Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
• Bake for 20 to 22 minutes, or until muffins spring back when touched.
• Muffins will keep 2 days in an airtight container, or can be frozen.

GLUTEN-FREE MINI BLUEBERRY MUFFINS WITH STREUSEL

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In medium bowl, mix streusel ingredients, breaking up with fork to make crumbly mixture. Set aside.
• In large bowl, mix 1 1/2 cups flour blend, the baking soda, xanthan gum, baking powder, cinnamon and salt, beating well with whisk. Add remaining ingredients, carefully folding in blueberries last. Divide batter among muffin cups. Top each with 1 to 2 teaspoons streusel.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from muffin pans.

WILD BLUEBERRY MINI-MUFFINS

Steps:

• Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.