Favorite Blueberry Mini Muffins

Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (Like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings (Makes 24 mini muffins)

Calories 123kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup all-purpose flour
1/3 cup sugar (or maple syrup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek whole milk yogurt (or regular style yogurt)
1/4 cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1 cup blueberries (fresh or frozen; frozen wild blueberries are a perfect size for this recipe)
1 tablespoon fresh lemon zest and fresh lemon juice, OR 1 teaspoon cinnamon (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, eggs, butter, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Stir in the blueberries.
Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoon in each mini muffin cup.)
Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
(To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)
Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
Serve slightly warmed or at room temperature.

Notes

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
I like using whole milk Greek yogurt in this recipe. You can use regular style yogurt if you prefer. Vanilla yogurt will also work if that's what you have.
You can use fresh or frozen blueberries, full size or wild blueberries (which are smaller). If you use frozen berries and they start to thaw, the batter may look a little tie-dyed.
Dairy-free: Use a nondairy Greek style yogurt like the plant-based options from Siggis and a neutral oil like canola in place of the butter. Or use nondairy milk (and the batter will be a lot runnier but it will still work).
Egg-free: Omit the eggs. Add 1/2 cup milk and use 3/4 teaspoon baking soda.
Gluten-free: Use cup for cup gluten-free all purpose flour.
Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount. Check for doneness on the lower end of the baking time.
Lower sugar: Reduce the sugar to 1/4 cup if desired.
Add lemon zest or cinnamon for additional flavor. They're great plain, but those are nice adds!

Nutrition