MINI BLUEBERRY MUFFINS

Gray Frame Corner Get the Recipe

Mini muffins present a unique challenge, as they tend to have a slightly higher level of moisture evaporation than their regular-sized muffins, which have a better ability to retain moisture.

This recipe uses half an egg, either the yolk or white, making it easier than dividing a raw egg.

Super soft and rich tasting

1. Whisk egg yolk or white, sugar, oil, sour cream, lemon juice, and zest until creamy.

Stir in flour, baking powder, salt and blueberries.

BAKE at 400°F.

Ultra Soft mini muffins Recipe!

CHECK OUT our YOUTUBE Channel for short videos

[{"selector":"#anim-fbc0a244-56cd-494d-9e29-c596f7761a2c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-03a01584-b2a8-4aac-995b-f03dfaf01e16","keyframes":{"transform":["translate3d(0px, 100.48309%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] YouTube Yellow Star Yellow Star GO TO YOUTUBE