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.

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 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

Prep. Preheat oven to 400°F and line a mini muffin pan with 12 mini paper liners.
Mix dry ingredients. Add all purpose flour, baking powder and salt in a small bowl and whisk to combine.
Mix wet ingredients. In a medium mixing bowl, whisk together the sugar, oil, and egg white for about 1 minute, or until the mixture looks smooth and slightly creamy. Add the sour cream, lemon juice, and lemon zest, then whisk until everything is well combined and the mixture is smooth.
Finish batter. Add the dry ingredients and blueberries, then gently stir just until combined. Be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly among the prepared muffin cups, then top each muffin with a few extra blueberries.
Bake. Bake for 22 to 24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool. Enjoy them warm or at room temperature.

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