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Mini Blueberry Muffins

  • Writer: Laura
    Laura
  • Sep 7, 2020
  • 3 min read

A classic sweet blueberry muffin recipe, but in fun mini size!

Blueberry muffins are a staple bake for many of us, but have you tried mini muffins yet? Just as delicious and full of blueberry flavour, this mini blueberry muffin recipe makes your bake a whole lot more fun! They're also the perfect size for sharing and make a cute gift! Plus, this recipe makes 24, so there are plenty to go around - and some for yourself too!

 

My Notes:


I love blueberry muffins, but I wanted to make them more bitesize as sometimes I find a whole muffin is a bit too much. For this reason, this mini muffin recipe is perfect for me as each one is just the right amount, and if you want more, just have two! I also love how quick and easy this recipe is and how it uses simple ingredients that most of us already have at home. Plus, who doesn't love a good blueberry muffin!

 

Serves: 24 Mini Muffins

Prep Time: 15 Minutes

Cooking Time: 10 - 15 Minutes

Allergies: Contains Dairy & Egg

Please note these are only rough nutritional facts and will depend on the specific ingredients used.

 

Ingredients:


200g Plain Flour

150g Granulated Sugar

1/4 tsp Salt

2 tsp Baking Powder

80ml Vegetable/Sunflower Oil

1 Egg

100ml Semi-Skimmed Milk

1 1/2 tsp Vanilla Extract

200g Blueberries


 

Method:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a mini muffin tray with mini muffin cases.

  2. In a large bowl, mix together the sifted flour, sugar, baking powder and salt.

  3. In a separate bowl, combine the oil, egg, milk and vanilla extract and mix well.

  4. Add the liquid mixture to the dry ingredients and whisk until combined. Do not over mix or your batter will be too stodgy.

  5. Fold in the blueberries.

  6. Spoon the mixture evenly into the mini muffin cases, filling about 2/3.

  7. Sprinkle some granulated sugar on top of each muffin (optional, but yummy!).

  8. Bake in the oven for 15-20 minutes until golden brown on top and a skewer inserted comes out clean.

  9. Transfer to a wire rack to cool.

  10. Enjoy!

 

My Tips:

  1. This recipe uses a mini muffin tin and cases to make mini blueberry muffins. If you prefer, you can also use the same recipe to make 10-12 regular sized muffins. Just remember to adjust the baking time accordingly!

  2. It is important that you don't over mix your batter and only mix enough to fully combine all the ingredients. If you mix it too much, it will become tough and not as enjoyable to eat!

  3. For this recipe, I have use semi-skimmed milk. You can also use full fat, skimmed or dairy-free milks, but remember the taste might vary slightly depending on which one you use.

  4. I prefer using fresh blueberries for this muffin recipe, but you can also use frozen blueberries too. Simply add them straight to the batter without thawing.

  5. When it comes to the oil for this recipe, it is important that you select a flavourless oil such as vegetable or sunflower. If you use a flavoured oil such as olive oil, you will definitely taste it!

  6. Sprinkling some granulated sugar on top of each muffin before they go in the oven is not compulsory, but I think it gives it that professional look and texture and makes them even yummier!

  7. If you don't have any mini muffin cases, try greasing your mini muffin tray with butter or a flavourless oil (sunflower/vegetable) then add the batter and bake.

 

If you do decide to try out my mini blueberry muffin recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!


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