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Mini Blueberry Muffins

These delightful mini blueberry muffins are perfect for a quick breakfast or a sweet treat. Bursting with fresh blueberries, they're easy to make and even easier to enjoy!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a mini muffin tin.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Whisk together milk, oil, egg, and vanilla extract in a separate bowl.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Fill each mini muffin cup about 2/3 full.
  7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use fresh blueberries and avoid overmixing the batter to ensure tender muffins.