Mini Blueberry Muffins
Charlotte Singh-Dhanraj
These Mini Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. They have a rich, buttery flavor and a soft, fluffy texture. And with just a handful of simple steps, you can whip up a batch in less than 25 minutes. These are perfect for grab-and-go snacks, lunch boxes, and breakfast or brunch spreads!
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Breakfast
Cuisine American
Servings 24 mini muffins
Calories 108 kcal
large mixing bowl
hand mixer
silicone spatula
mini muffin tin
mini cupcake liners
small cookie scoop
½ cup unsalted butter softened ¾ cup packed brown sugar ½ cup sour cream ½ cup buttermilk 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup fresh or frozen blueberries
Preheat the oven to 375°F and either grease a mini muffin pan with non-stick cooking spray or line it with mini cupcake liners.
In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy.
Add the sour cream, buttermilk, egg, and vanilla extract to the mixing bowl and mix everything together until it's well combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the ingredients are just combined.
Gently fold the blueberries into the batter.
Spoon the batter into the prepared muffin pan, filling each cup about ¾ full.
Bake the muffins for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Don't overmix the batter, as this can result in tough, dense muffins.
Toss the blueberries in a small amount of flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
Fill the muffin cups about ¾ full to ensure that the muffins rise properly and form a delicious muffin top.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Calories: 108 kcal Carbohydrates: 14 g Protein: 1 g Fat: 5 g Saturated Fat: 3 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.2 g Cholesterol: 20 mg Sodium: 110 mg Potassium: 39 mg Fiber: 0.4 g Sugar: 8 g Vitamin A: 170 IU Vitamin C: 1 mg Calcium: 35 mg Iron: 0.5 mg
Keyword mini blueberry muffins