Favorite Blueberry Mini Muffins
Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (They're like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.
Servings: 12 (Makes 24 mini muffins)
Calories: 123kcal
Ingredients
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain Greek whole milk yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- ½ 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)
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.
- Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoons in each mini muffin cup.) Add a few blueberries to the top of each and press down slightly.
- Bake for 12-14 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.
Notes
- Once cooled, store muffins 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.
- You can stir the berries into the batter, though they have a tendency to sink to the bottom of the muffins (even if tossed in flour first). The way I have it in the instructions is the best way I know to wind up with blueberries throughout the muffins.
- 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 Siggi's and a neutral oil like canola in place of the butter. Or use nondairy milk the batter will be a lot runnier but it will still work.
- Egg-free: Omit the eggs. Add 1/3 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
Serving: 2muffins | Calories: 123kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg