There’s something truly special about the smell of freshly baked muffins wafting through the house. With the first bite, you’re met with a scrumptious burst of blueberries dancing on your palate, surrounded by the tender, soft crumb of the muffin itself. These delightful little treats aren’t just visually appealing with their golden tops; they also nestle warm memories of lazy Sunday mornings and shared breakfasts with loved ones. I always find myself whipping up a batch of these Blueberry Mini Muffins when I crave a comforting snack or when friends pop over for coffee—there’s something unforgettably joyous about sharing them!
What I love most about these mini muffins is how quickly they come together. You can have them ready in about 30 minutes, making them perfect for those busy mornings when you need a little something to grab on the go. Plus, their bite-sized nature means they’re perfect for snack time or as a sweet addition to brunch spreads. And if you happen to have any leftovers (which is rare in my house), they keep well for days, ideal for popping in lunchboxes!
WHY I LOVE FAVORITE BLUEBERRY MINI MUFFINS
These Favorite Blueberry Mini Muffins hit that sweet spot between ease and indulgence. They’re incredibly easy and undeniably delicious—truly a winner at my table! Whether it’s the zing from fresh lemon zest or the juicy blueberries nestled throughout, each bite is bursting with flavor and sunshine. On top of that, making these muffins feels elegant yet comforting, like welcoming a dear friend into your kitchen.
FAVORITE BLUEBERRY MINI MUFFINS INGREDIENTS
The magic of this muffin recipe truly lies in the harmony of simple ingredients you likely already have in your pantry. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 1 CUP ALL-PURPOSE FLOUR: This is the foundation of our muffins, giving them structure and a tender crumb.
- ⅓ CUP SUGAR: A touch of sweetness that balances the tartness of the blueberries.
- 1 TEASPOON BAKING POWDER: Our little leavener! This will make the muffins rise beautifully.
- ½ TEASPOON BAKING SODA: Enhances browning and provides a lovely lift.
- ¼ TEASPOON SALT: A crucial element that enhances all the other flavors.
- ¾ CUP PLAIN GREEK WHOLE MILK YOGURT: This adds moisture and a delightful tang, creating a soft texture.
- ¼ CUP UNSALTED BUTTER (MELTED AND SLIGHTLY COOLED): Richness and flavor come from this creamy addition.
- 2 EGGS (LIGHTLY BEATEN): These provide the necessary binding and stability.
- 2 TEASPOONS PURE VANILLA EXTRACT: A splash of vanilla brings warmth and enhances sweetness.
- ½ CUP BLUEBERRIES (FRESH OR FROZEN; FROZEN WILD BLUEBERRIES ARE A PERFECT SIZE FOR THIS RECIPE): These little gems pack a mighty punch of flavor and vibrant color.
- 1 TABLESPOON FRESH LEMON ZEST AND LEMON JUICE: Brightens everything up!
- 1 TEASPOON CINNAMON (OPTIONAL): Adds a wonderful spice that feels like a cozy hug—though you can skip it if you want to showcase those blueberries!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re low on Greek yogurt, you could use sour cream instead, though it won’t be quite as rich. For a dairy-free option, try coconut yogurt—it adds a delightful hint of sweetness! If you’re out of blueberries, feel free to experiment with diced strawberries or even chocolate chips for a sweet twist.
Remember to look for super fresh ingredients, as they can really lift the overall flavor of your muffins. A good tip: if using frozen blueberries, toss them in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom!
KITCHEN TOOLS YOU’LL NEED
- Mini muffin pan (24-cup)
- Whisk
- Mixing bowls (medium and small)
- Measuring cups and spoons
- Rubber spatula (or wooden spoon)
- Cooling rack
HOW TO MAKE FAVORITE BLUEBERRY MINI MUFFINS
Let’s dive into creating this wonderfully tender Favorite Blueberry Mini Muffins. I’ve broken down the process into simple steps, so follow along, and you’ll have a delicious treat in no time. We’re aiming for that perfect balance of fluffy and moist muffins, filled with delightful bites of blueberry.
Preheat and Prepare
First, preheat the oven to 375 degrees F. While that’s warming up, go ahead and grease your 24-cup mini muffin pan with some nonstick spray—this is key to ensuring your muffins come out smoothly.
Combine Dry Ingredients
Next, in a medium bowl, stir together the 1 CUP ALL-PURPOSE FLOUR, ⅓ CUP SUGAR, 1 TEASPOON BAKING POWDER, ½ TEASPOON BAKING SODA, and ¼ TEASPOON SALT. This helps to evenly distribute the leaveners, setting the stage for those glorious little muffins.
Mix Wet Ingredients
Now, in another bowl, stir together the ¾ CUP PLAIN GREEK WHOLE MILK YOGURT, 2 BEATEN EGGS, ¼ CUP MELTED UNSALTED BUTTER, and 2 TEASPOONS PURE VANILLA EXTRACT. Make sure the butter has cooled down a bit to avoid cooking the eggs; you’re going for a lovely, creamy mixture here.
Combine Creations
Gently stir the yogurt mixture into the flour mixture. Be careful not to overmix! We want a tender muffin, so just combine until there are no dry patches left.
Fill the Muffin Tins
Divide the batter among the prepared muffin tin, filling about to the edge. You’ll use about 1 ½ tablespoons in each mini muffin cup. Then, add a few blueberries to the top of each muffin, pressing down slightly. This step will ensure you’ve got that fruity goodness in every bite!
Bake to Perfection
Bake for 12-14 minutes, or until the edges are lightly golden brown, and a cake tester inserted into the center comes out cleanly. Keep an eye on them—the aroma will have everyone hovering nearby!
Cool and Enjoy
Finally, remove your muffins from the oven and let them cool in the pan for 2 minutes. If you need to, run a paring knife around the edges to loosen them up, then carefully transfer the muffins to a wire rack to cool fully. Trust me, they’ll look so inviting; it’ll take all your willpower not to reach for one right away!
HOW TO STORE FAVORITE BLUEBERRY MINI MUFFINS
These mini muffins are so delightful; they’re usually devoured in a flash! But if you happen to have any leftovers, they store beautifully at room temperature for a day or two. For longer storage, pop them in an airtight container in the refrigerator for up to 3-4 days. If you have any muffins you want to save for a rainy day, freeze them for about 2-3 months. Just let them thaw out at room temperature or pop them in the microwave for a few seconds to get that “freshly-baked” feeling again!
TIPS FOR SUCCESS
- Don’t overmix the batter; this keeps the muffins tender.
- For a lovely, golden top, let the dough sit for a few minutes before putting it in the oven.
- Use fresh lemon zest for a brighter zest—frozen just won’t give the same zing!
- Avoid overfilling your muffin cups to allow for proper rising.
- Sprinkle a little extra sugar on top before baking for a sweet crunch.
SERVING SUGGESTIONS
- Pair these muffins with a dollop of Greek yogurt and a drizzle of honey.
- Serve alongside a steaming cup of coffee or tea for a cozy afternoon treat.
- Add them to a brunch spread with fresh fruit and pastries.
- Top with a light glaze of lemon icing for special occasions.
- A sprinkle of powdered sugar makes them festive for gatherings!
Enjoy making, sharing, and savoring these delightful Favorite Blueberry Mini Muffins! 🌟
