Blueberry Mini Muffins Recipes

BLUEBERRY MINI MUFFINS

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.

SMALL-BATCH BLUEBERRY MUFFINS

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
• Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
• At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
• Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
• Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
• When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.

ANNA'S BLUEBERRY MINI MUFFINS

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.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS

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.

WILD BLUEBERRY MINI-MUFFINS

Steps:

• Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.