Mini Blueberry Muffins

small blueberry muffins piled on a grey plate.

Mini Blueberry Muffins are super soft and fluffy with a tender crumb and loaded with fresh blueberries. Thanks to a few tricks, this mini muffin recipe delivers and is ready in about 30 minutes, including baking time.

Course Breakfast

Cuisine American

Keyword mini blueberry muffins

Prep Time 8

Cook Time 22

Total Time 30

Servings Mini Miffins

Calories 59kcal

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.
Add sour cream, lemon juice, and zest, and whisk for a few seconds untl it is creamy.
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 muffins made with egg yolk are yellowish in color, have a soft crust, rich tasting, and have a super soft texture.

Mini blueberry muffins made with egg white are white in color and have a firm crust with a light and slightly drier texture.

(Refer to the post for picture reference)

Make 24 muffins - Double the recipe to make 24 muffins and use one whole egg.

Nutrition