Annas Blueberry Mini Muffins Recipes

BLUEBERRY MINI MUFFINS

Blueberry Mini Muffins image

"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."

Provided by Taste of Home

Time 25m

Yield 7 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar, optional

Steps:

In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY BRAN MUFFINS

Blueberry Bran Muffins image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
7 ounces Greek yogurt
1/2 cup sugar
1/2 cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries (8 ounces)

Steps:

Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS

Blueberry (Or Chocolate Chip) Mini Muffins image

This is my go-to recipe for blueberry or chocolate chip muffins. These are soft and moist and stay that way even when cooled. I think they are the perfect sweetness, too. An endless variety of mix-ins can be used. (Recipe is scaled down for 16-18 mini or 5-6 standard muffins.)

Provided by May M

Categories Quick Breads

Time 25m

Yield 16-18 mini muffins

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour (1 cup weighs 4.5 oz)
3/8 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries (or other mix-ins) or 3/4 cup chocolate chips (or other mix-ins)
1 egg
1/2 cup skim milk
1/8 cup grapeseed oil or 1/8 cup canola oil
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 375 deg. F.
Whisk dry ingredients and mix-ins in one bowl and set aside.
Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.

Nutrition Facts : Calories 74.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 11.8, Sodium 116, Carbohydrate 12.3, Fiber 0.4, Sugar 5.5, Protein 1.6

ANNA'S BLUEBERRY MINI MUFFINS

Anna's Blueberry Mini Muffins image

Make and share this Anna's Blueberry Mini Muffins recipe from Food.com.

Provided by PalatablePastime

Categories Quick Breads

Time 30m

Yield 36 mini muffins

Number Of Ingredients 12

Ingredients

1/3 cup canola oil
1/2 cup honey
2 large eggs
1 1/4 cups plain yogurt
1 teaspoon finely grated orange zest
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups fresh blueberries

Steps:

Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
Whisk oil, honey, eggs, yogurt and orange zest to blend.
Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, or until muffins spring back when touched.
Muffins will keep 2 days in an airtight container, or can be frozen.

Nutrition Facts : Calories 69.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 12.9, Sodium 95.7, Carbohydrate 10.4, Fiber 0.7, Sugar 4.9, Protein 1.5

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