Mini Blueberry Muffins
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!
Equipment
- large mixing bowl
- hand mixer
- silicone spatula
- mini muffin tin
- mini cupcake liners
- small cookie scoop
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 110mgPotassium: 39mgFiber: 0.4gSugar: 8gVitamin A: 170IUVitamin C: 1mgCalcium: 35mgIron: 0.5mg
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