Mini Blueberry Muffins

Fresh and delicious mini blueberry muffins come together easily and can be easily adapted to fit your needs.

Course Breakfast, Snack

Cuisine American

Prep Time 13

Cook Time 12

Total Time 25

Servings mini muffins

Calories 68kcal

Author Ashley C.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
1/2 cup buttermilk
2 cups blueberries fresh or frozen
Turbinado Sugar for garnish

Instructions

Preheat the oven to 425 degrees Fahrenheit. Spray a mini muffin tin with baking spray and set aside. If using fresh blueberries, rinse them well and allow them to drain in a colander before drying them on paper towels.
In a small bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, cream the butter and sugar together until pale and fluffy with a hand mixture, about 2 minutes. (You can also use a stand mixer to prep these muffins.) Add the eggs, one at a time, beating well after each addition. Add lemon zest and vanilla and mix well to combine.
Add half of the dry ingredients to the wet mixture and mix until just combined. Mix in the buttermilk, then all but about 2 tablespoons of the remaining flour mixture, mixing until just combined.
Add the blueberries to the bowl with the remaining flour and toss to coat, then fold them into the batter with a rubber spatula.
Divide the batter into the muffin tin cavities. Sprinkle the tops with the turbinado sugar, then bake for 5 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking for another 5 to 7 minutes, until golden brown and fully baked.

Notes

Storage: Store leftover mini blueberry muffins at room temperature for up to 3 days. Freezing muffins: You can also freeze the muffins for later. To freeze, cool the muffins completely, then store in a freezer safe airtight container or ziplock bag. Thaw before serving.

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