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

Scale

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.

Notes

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.