Hello, fellow bakers! Looking for a quick, easy, and delicious treat to bake for your family, friends, or even just yourself? You’ve come to the right place! These Mini Blueberry Muffins are not only cute and sweet but also made from scratch—so much better than the store-bought kind. Whether you’re new to baking or a seasoned expert, these mini delights are sure to bring a smile to your face with every bite. Plus, they make a perfect on-the-go snack or breakfast!
Introduction: Why You’ll Love These Mini Blueberry Muffins
Mini Blueberry Muffins are a timeless classic, often enjoyed as a light snack or a quick breakfast. What makes this recipe so special is the combination of fluffy, moist muffins filled with bursts of fresh or frozen blueberries, creating a delightful balance of sweetness and tartness. The use of ingredients like coconut oil and maple syrup gives them a wholesome twist. Whether you’re a fan of sweet treats or just looking for a healthier alternative to traditional baked goods, this recipe is perfect for everyone. And if you’re a blueberry lover, these muffins will become your new favorite!
Ingredients for Mini Blueberry Muffins
To make these Mini Blueberry Muffins, you’ll need the following ingredients:
- ½ cup whole milk
- 2 teaspoons apple cider vinegar
- ¼ cup melted coconut oil (or butter) – For a rich texture and flavor.
- 2 teaspoons vanilla extract – Adds a warm, aromatic flavor.
- 2 large eggs – Provides structure and moisture.
- ¼ cup maple syrup – A natural sweetener that complements the blueberries.
- 2 cups white whole wheat flour – For a hearty and nutritious base.
- 1 teaspoon baking soda – Helps the muffins rise and become fluffy.
- ½ teaspoon ground cinnamon – Adds a touch of warmth.
- ½ teaspoon ground ginger (optional) – For a subtle spicy kick.
- ½ teaspoon kosher salt – Balances the sweetness.
- 3 tablespoons blueberry jam – Swirled into the batter for extra blueberry goodness.
- 1 cup fresh or frozen blueberries – The star of the show, providing bursts of fruity flavor.
How to Make Mini Blueberry Muffins – Step by Step
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners. This will ensure easy removal of the muffins after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the whole milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a homemade buttermilk. Next, add the melted coconut oil, vanilla extract, eggs, and maple syrup. Whisk everything together until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the white whole wheat flour, baking soda, ground cinnamon, ground ginger (if using), and kosher salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
Step 4: Add the Blueberries and Jam
Gently fold in the fresh or frozen blueberries. To create a beautiful swirl of flavor, dollop the blueberry jam over the batter and gently stir 2-3 times to swirl it in. Again, be cautious not to overmix.
Step 5: Fill the Muffin Cups
Using a spoon or small cookie scoop, divide the batter evenly among the prepared muffin cups, filling each one about ⅔ full. This will allow the muffins to rise without overflowing.
Step 6: Bake
Place the muffin pan in the preheated oven. Bake for 12-14 minutes if you’re making mini muffins, or 20-22 minutes for regular-sized muffins. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Step 7: Cool and Enjoy!
Allow the muffins to cool in the pan for about 5 minutes before removing them. Serve warm or at room temperature for the best experience.
Helpful Tips for Perfect Mini Blueberry Muffins
- Fresh vs. Frozen Blueberries: You can use either, but if you’re using frozen blueberries, do not thaw them before adding to the batter to avoid extra moisture.
- Swirling the Jam: Gently swirling the jam creates beautiful layers of flavor. Be careful not to overmix once the jam is added, as this could blend the layers too much.
- Flour Options: If you don’t have white whole wheat flour, regular whole wheat or all-purpose flour will also work.
Serving Suggestions for Mini Blueberry Muffins
These Mini Blueberry Muffins pair wonderfully with a cup of hot coffee or tea for a cozy morning treat. You can also serve them with a dollop of whipped cream or a side of fresh fruit for an elegant brunch spread. For a fun twist, drizzle them with a simple powdered sugar glaze or lemon glaze for added sweetness.
FAQs About Mini Blueberry Muffins
Q1: Can I make these muffins gluten-free?
Yes! Substitute the white whole wheat flour with a gluten-free flour blend that contains xanthan gum for structure.
Q2: How can I store these muffins?
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just thaw them at room temperature before serving.
Q3: Can I substitute the maple syrup?
Absolutely. You can replace it with honey, agave syrup, or even granulated sugar if you prefer.
Q4: What’s the best way to reheat them?
If frozen, let the muffins thaw at room temperature, then reheat in the microwave for about 10-15 seconds, or in a 300°F oven for 5 minutes.
Variations
- Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a citrusy twist.
- Banana Blueberry Muffins: Replace one egg with a mashed banana for a softer texture and subtle banana flavor.
- Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on top for a crunchy, sweet crust.
Related Recipes for Muffin Lovers
For more muffin inspiration, check out these delicious recipes from Optimal Recipes:
- Cinnamon Sugar Swirl Muffins – A cozy, sweet treat for cinnamon lovers.
- Lemon Blueberry Cheesecake Muffins – A delightful blend of zesty lemon and creamy cheesecake in muffin form.
Conclusion
These Mini Blueberry Muffins are the perfect blend of wholesome ingredients and rich blueberry flavor. Whether you’re preparing them for a special occasion or simply for a quick snack, they’re sure to impress. Give them a try and let us know what you think! Have fun experimenting with variations, and don’t forget to share your own twists on this classic recipe.
Happy baking!
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Mini Blueberry Muffins Recipe – Easy and Delicious Treat
Description
Hello, fellow bakers! Looking for a quick, easy, and delicious treat to bake for your family, friends, or even just yourself? You’ve come to the right place! These Mini Blueberry Muffins are not only cute and sweet but also made from scratch—so much better than the store-bought kind. Whether you’re new to baking or a seasoned expert, these mini delights are sure to bring a smile to your face with every bite. Plus, they make a perfect on-the-go snack or breakfast!
Ingredients
- ½ cup whole milk
- 2 teaspoons apple cider vinegar
- ¼ cup melted coconut oil (or butter) – For a rich texture and flavor.
- 2 teaspoons vanilla extract – Adds a warm, aromatic flavor.
- 2 large eggs – Provides structure and moisture.
- ¼ cup maple syrup – A natural sweetener that complements the blueberries.
- 2 cups white whole wheat flour – For a hearty and nutritious base.
- 1 teaspoon baking soda – Helps the muffins rise and become fluffy.
- ½ teaspoon ground cinnamon – Adds a touch of warmth.
- ½ teaspoon ground ginger (optional) – For a subtle spicy kick.
- ½ teaspoon kosher salt – Balances the sweetness.
- 3 tablespoons blueberry jam – Swirled into the batter for extra blueberry goodness.
- 1 cup fresh or frozen blueberries – The star of the show, providing bursts of fruity flavor.
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners. This will ensure easy removal of the muffins after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the whole milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a homemade buttermilk. Next, add the melted coconut oil, vanilla extract, eggs, and maple syrup. Whisk everything together until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the white whole wheat flour, baking soda, ground cinnamon, ground ginger (if using), and kosher salt. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
Step 4: Add the Blueberries and Jam
Gently fold in the fresh or frozen blueberries. To create a beautiful swirl of flavor, dollop the blueberry jam over the batter and gently stir 2-3 times to swirl it in. Again, be cautious not to overmix.
Step 5: Fill the Muffin Cups
Using a spoon or small cookie scoop, divide the batter evenly among the prepared muffin cups, filling each one about ⅔ full. This will allow the muffins to rise without overflowing.
Step 6: Bake
Place the muffin pan in the preheated oven. Bake for 12-14 minutes if you’re making mini muffins, or 20-22 minutes for regular-sized muffins. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Step 7: Cool and Enjoy!
Allow the muffins to cool in the pan for about 5 minutes before removing them. Serve warm or at room temperature for the best experience.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh vs. Frozen Blueberries: You can use either, but if you’re using frozen blueberries, do not thaw them before adding to the batter to avoid extra moisture.
- Swirling the Jam: Gently swirling the jam creates beautiful layers of flavor. Be careful not to overmix once the jam is added, as this could blend the layers too much.
- Flour Options: If you don’t have white whole wheat flour, regular whole wheat or all-purpose flour will also work.
