Mini Blueberry Muffins
Mini Blueberry Muffins are light 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.
Servings 12 Mini Miffins
Calories 59kcal
Ingredients
- ½ cup + 2 tablespoons All purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg white
- 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 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 blueberries, gently stir until just combined.
- Divide batter evenly into the prepared pan and bake for 22 o 24 minutes, or the tops get golden in color.
- Place pan on a wire rack to cool.
Video
Notes
Doubling the Recipe – If you're doubling the recipe, just use one whole egg.
Storage – Keep muffins in an airtight container at room temperature for up to 3 days.
Freezing – Freeze for up to 2 months. When you're ready to enjoy them, just thaw at room temperature for a couple of hours.
Nutrition
Serving: 1Mini Muffin | Calories: 59kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.1mg