Mini Blueberry Muffins

small blueberry muffins piled on a grey plate.

These Mini Blueberry Muffins are super soft and fluffy with a tender crumb, and loaded with fresh blueberries. This recipe delivers, thanks to a few tricks, and is ready in about 30 minutes, including baking time. You’ll fall in love with these bite-sized treats!

Course Breakfast

Cuisine American

Keyword mini blueberry muffins

Prep Time 8

Cook Time 22

Total Time 30

Servings Mini Miffins

Calories 56kcal

Author Maria Doss

Equipment

Ingredients

½ cup + 2 tablespoons All purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 large egg yolk or use 1 egg white (refer notes for details)
¼ cup + 1 tablespoon sugar, white
¼ cup vegetable oil
¼ cup sour cream or plain yogurt
1 tablespoon lemon juice
zest of ½ lemon
½ cup blueberries, plus more for topping

Instructions

Preheat oven to 400°F and line a mini muffin pan with 12 mini paper liners
Add all purpose flour, baking powder and salt in a small bowl and whisk to combine.
Add white sugar, oil and egg white or yolk into a larger bowl and whisk for 60 seconds, until it gets smooth and creamy.
Tip: Vegetable oil, 100% fat, has a higher capacity to retain moisture when compared to butter, which contains approximately 16 to 18% water content.
Add sour cream, lemon juice and zest and whisk for a few secopnd untl ,it is creamy.
Tip: The white pith under the yellow layer of the lemon has a bitter taste, whereas the thin outmost yellow skin contains essential oils and aromatic compounds that provide the bright, citrusy flavor. So, make sure not to grate any white pith.
Add the combined dry ingredients and bluebrries, gently stir until just combined.
Divide batter evenly into theprepared pan and bake for 22 o 24 minutes, or the tops get golden in clor.
Place pan on a wire rack to cool completely.

Video

Notes

Egg yolk or egg white?

Mini blueberry muffins made with egg yolk are yellowish in color, have a soft crust, rich tasting, and have a super soft texture. Yolks are relatively high in fat and contain lecithin, which is a natural emulsifier.

Mini blueberry muffins made with egg white are white in color and have a firm crust with a light and slightly drier texture because egg white is mostly water, along with a few proteins.

(Refer the post for picture reference)

Make 24 muffins - Double the recipe to make 24 muffins.

Nutrition